If you love cookies, mocha, and cake then my Grandma’s Old Fashioned Drop Cookies with Mocha Frosting are the perfect sweet treat for you!
These Old Fashioned Drop Cookies with Mocha Frosting are cookies I’ve been eating since I was a small child. They’re my Grandma’s recipe, and although I can’t recall her ever making them for me, I do remember my Mom making them all the time.
My Mom has a thing for mocha flavored foods and this was one of her favorites! Surprisingly, the only mocha flavoring in the cookie is in the frosting and it’s nothing more than a single teaspoon of instant coffee. Even with such a tiny shot of coffee, the flavor is spot-on — melting perfectly into the slightly sweet, soft chocolate cookie.
The cookies themselves are a drop-cookie. I call these Old Fashioned Drop Cookies because when the cookies bake they puff up a bit and remain in a slight mound, which isn’t like the normal cookies we’re all used to eating with a crunchy exterior and chewy center.
Thanks to the addition of sour cream, these Old Fashioned Drop Cookies are incredibly soft and luscious, both inside and out. They truly do have a cake-like texture but they don’t crumble in the same way as a piece of cake often does. When topped with the creamy mocha frosting, the Old Fashioned Drop Cookies really do taste like someone cut the top off of a cupcake and placed it on a plate! This cookie is definitely one that will please both the cookie and cake lovers!
What I love about these Old Fashioned Drop Cookies is that although they’re soft, they have some added crunch with a 1/2 cup of chopped walnuts mixed into the batter (if you don’t like nuts, this is definitely optional!). The Mocha Frosting also sets up a bit and forms a slightly crunchy exterior while still remaining creamy inside when you bite into it!
Grandma’s Old Fashioned Drop Cookies do take a little extra time since they are hand-frosted but they’re well worth this extra effort! My favorite way to frost these is to put the frosting into a piping bag and form a small Hershey Kiss-like frosting dollop on top, spreading it out afterwards with a spatula.
Work quickly though because if you dollop all your cookies first, then go back to frost them, their frosting will have begun to set up on the outside. My advice is to fully frost 5-6 cookies at a time before moving on.
The cookies are also great for freezing! In fact, both my Mom and I love eating these cookies straight out of the freezer! The soft cookie and creamy frosting ensure the cookies doesn’t harden into a brick so biting into one without defrosting it is never a problem. Freeze a few, then indulge in them later this Spring or Summer for a mocha frozen, treat!
If you love cake, mocha, and cookies then my Grandma’s Old Fashioned Drop Cookies with Mocha Frosting are the perfect sweet treat for you! And if you can save any away, be sure to freeze them for a special frozen treat in the future!
- ½ cup butter, divided (2 sticks)
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 oz unsweetened chocolate
- 2 cups flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sour cream
- ½ cup chopped walnuts
- ¼ cup butter
- 2 tablespoons cocoa powder
- 1 teaspoon instant coffee
- 1 tablespoon hot water
- dash of salt
- 1½ teaspoons vanilla
- 2 tablespoons milk
- 3 cups confectioner's sugar
- Preheat oven to 350*
- Line two cookie trays with parchment paper or silicon baking mats and set aside.
- In a medium bowl, sift together the flour, baking soda, and salt and set aside.
- In a small bowl, microwave the unsweetened chocolate in 30-second increments until melted, stirring between each heating. Once melted, set aside.
- In an electric mixing bowl, cream together the ½ cup butter and granulated sugar.
- Beat in eggs and vanilla extract.
- Scrape down the sides and add in the melted chocolate.
- Once combined, add the flour mixture alternating with the sour cream.
- After all flour and sour cream have been fully incorporated, fold in the chopped walnuts.
- Drop tablespoon sized mounds of cookie batter 2 inches apart onto the prepared cookie sheets.
- Bake cookies for 12 minutes until done. Remove from oven and cool on a wire rack.
- While the cookies are baking, make the frosting.
- In a small bowl, fully dissolve the instant coffee with the tablespoon of hot water.
- In an electric mixer cream the butter until light and fluffy.
- Add in the cocoa powder, coffee, and salt.
- Scrape down the sides and add 1 cup of confectioner's sugar.
- Combine completely then add 1 tablespoon of milk, vanilla extract and a second cup of confectioner's sugar.
- Mix again and add the remaining cup of confectioner's sugar and milk.
- Whip on high until light and fluffy.
- Once cookies are cooled completely, place a small dollop of frosting on each and spread into a flat thin layer.
- Let cookies and frosting set for up to an hour before storing.
- Cookies can be frozen for up to 3 months.