• Cooking Time: 10 Minutes per Batch
  • Servings: 60
  • Preparation Time: 30


These cookies are a magical combination of chocolate and coffee flavors and to enjoy them with a cup of coffee...heaven!

I originally found this recipe in the Better Homes & Gardens issue 2002 issue of Simply Perfect Holiday Baking. They were originally called "Mocha Wands" for the cookie press disc used to create the cookie shape. I have made a few ajustments, utilizing packets of instant coffee rather than the original 4 teaspoons of espresso coffee powder they called for, increased the vanilla from 1 teaspoon to 1 Tablespoon and using a different cookie press disc to yield more cookies, but the adjustments have gained rave reviews!


  • 1 Cup Butter
  • 3/4 Cup Sugar
  • 4 Packets Instant Coffee (I use the single serve packets such as Folgers or Maxwell House)
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Baking Powder
  • 1 Egg
  • 1 Tablespoon Vanilla
  • 2 1/3 Cups Flour
  • 1 1/2 Cups Finely Chopped Pecans
  • 8 Ounces Semi-Sweet Chocolate
  • 1 Tablespoon Liquid Shortening


  • Preheat oven to 375 degrees
  • In a medium bowl, beat Butter on medium to high for 30 seconds
  • Add Sugar, Coffee, Salt & Baking Powder
  • Beat until everything is combined, scrapping the sides of the bowl occasionally.
  • Beat in the Egg and Vanilla
  • Slowly add the Flour until fully incorporated
  • If you have a cookie press:
  • Pack the dough into the cookie press
  • Force the dough through the press into desired shape onto a non-greased cookie sheet
  • If you do not have a cookie press:
  • Roll the cookies into 3/4 inch balls
  • With a glass dipped in sugar, press down on the balls to flatten
  • Bake for 10-12 minutes until the edges of the cookies are firm
  • Transfer to a wire rack to cool
  • Place Chocolate Chips into a bowl
  • Pour Liquid Shortening over the Chips
  • Place in Microwave for 30 seconds
  • Remove and stir
  • Repeat until the Chocolate is completely melted.
  • Dip one end of the cookie into the Chocolate
  • Let the excess Chocolate drain
  • Sprinke with Pecans
  • Place on waxed paper until Chocolate is set.
  • Note: These cookies will keep for about 3 weeks at room temperature or in the freezer for about 3 months. I normally make them in November and then take them out the week before Christmas to decorate.

Categories: Cookies 

Author Credit: Better Homes & Gardens

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