Gluten-Free Spicy Mocha Cookies
Rich double chocolate cookies infused with espresso and warming spices, topped with silky chocolate ganache. The combination of cinnamon and cayenne pepper adds unexpected heat that balances beautifully with the deep chocolate and coffee flavors. Perfect for coffee lovers who enjoy a little kick in their desserts, these cookies make an impressive treat for dinner parties or cozy winter evenings.
Ingredients
- 1 pouch Betty Crocker Double Chocolate Chunk Cookie Mix, 17.5 oz
- 2 tablespoons warm water
- 1 ½ teaspoons instant espresso powderinstant coffee1:1
slightly less intense coffee flavor
- ¼ cup vegetable oil
- 1 egg
- 1 teaspoon cinnamon
- ¼ teaspoon cayenne pepper
- 1 cup semi sweet chocolate chips
- 3 tablespoons heavy cream
Instructions
- 1
Dissolve instant espresso powder in warm water
- 2
Combine espresso mixture with cookie mix, vegetable oil, egg, cinnamon, and cayenne pepper in a large bowl and mix until combined
- 3
Bake according to package directions and cool on a wire rack
- 4
Combine heavy cream and chocolate chips in microwave-safe bowl
- 5
Heat in 20-second intervals, stirring after each, until chocolate is melted and smooth
- 6
Add pinch of cayenne to ganache
- 7
Dip cookie tops in chocolate ganache
- 8
Place back on wire rack to cool completely
Tips
Heat ganache slowly in short intervals to prevent chocolate from seizing or burning
Let cookies cool completely before dipping to prevent ganache from sliding off
Good to Know
Store in airtight container at room temperature for up to 1 week
Cookies can be baked 1 day ahead; add ganache day of serving
Serve at room temperature for best texture and flavor
Common Mistakes
Don't overheat ganache to avoid seizing chocolate
Cool cookies completely to prevent ganache from melting off
Substitutions
FAQ
Can I make these without the spices?
Yes, simply omit the cinnamon and cayenne for classic mocha cookies with chocolate ganache topping.
How long do these keep?
Store in an airtight container at room temperature for up to one week for best quality.
Can I freeze the finished cookies?
Yes, freeze for up to 3 months in airtight container, but ganache may lose some shine when thawed.