Triple Chocolate Mocha Cappuccino Cookies

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Christiana George
Christiana George
Welcome to The Tart Tart, my not-so-tart take on food, writing, and photography. I decided to start up this sucker after repeated nagging from Chris, my fiance, who cannot understand why the sight of a farmer’s market would send me into ecstatic convulsions (okay, total overstatement. I can be quite the histrionic at times).With that said, my interests, though chiefly in food, also span fashion, design, literature, and photography. So don’t mind the seemingly non sequitur odds and ends I toss in posts at times.

I am in love with the new Jif Mocha Cappuccino flavored Hazelnut spread.  Last week I made these treats.  This weekend I decided to use it to make some cookies.  The triple chocolate comes from the mini chocolate chips, the white chocolate chips, and the cocoa I added.

They came out perfect, slightly crispy on the outside and soft and chewy on the inside.  The white chocolate chips added a creamy taste to the mocha like the froth on a cappuccino.

Now that my jar of Jiff Mocha Cappuccino flavored Hazelnut Spread is empty, I am going to have to go back to Target to buy some more.  There are plenty more treats to make.

(I forgot to add Quaker Quick Oats to this picture)

If you can’t find the spread at the store you can by it on (Jif Mocha Cappuccino Flavored Hazelnu Spread), but it is a little more expensive.

Triple Chocolate Mocha Cappuccino Cookies

by The Sweet Chick

Prep Time: 15 minutes

Cook Time: 8 minutes

Keywords: bake dessert snack mocha cappuccino spread white chocolate chips chocolate chips cookie

Ingredients (36 cookies)


Preheat oven to 350º F.

In a large bowl or stand mixer combine the Mocha Cappuccino spread, shortening, brown sugar, milk, and vanilla. Beat at medium speed of electric or stand mixer until well blended. Then add egg and blend again.

In a separate bowl blend together the flour, cocoa, baking soda, and salt. Add this dry mixture to the wet mixture and mix on low speed.

Slowly add the oats and chocolate chips until all is well blended.

Using a medium cookie scoop, drop the balls of dough onto a greased cookie sheet about 2 inches apart.

Bake for 8 minutes. Then let cookies cool on cookie sheet for 2 minutes before removing and placing on cooling rack.

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