Mocha Nut Butter Balls


"I found it! Thought you might love it as much as we do. It is buttery and rich with chocolate, coffee and nuts."

Ingredients 45 m {{adjustedServings}} servings 101 cals

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 101 kcal
  • 5%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 9g
  • 3%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 52 mg
  • 2%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 325 degrees F (165 degrees C). Stir together the flour, cocoa, coffee crystals and salt; set aside.
  2. In a large bowl, cream together the butter, sugar and vanilla until light and fluffy. Mix in the dry ingredients just until blended. Stir in the pecans. Roll dough into 1 inch balls and place them 2 inches apart onto an ungreased cookie sheet.
  3. Bake for 15 to 20 minutes in the preheated oven, until the bottoms are lightly browned. Remove from cookie sheets and roll in confectioners' sugar while still warm. Store in a tightly covered container at room temperature.
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Reviews 13

  1. 15 Ratings

Dessert Queen

I was thoroughly disappointed with this cookie. I followed the directions exactly as stated yet it was too bitter and just didn't taste right. I've NEVER thrown anything away but I couldn't figure out a way to tweak this recipe to improve the flavor so they all ended up in the "recycle bin". For those wanting to try this, the flour/butter/sugar ratio doesn't seem to work (it's too dry and not sweet enough) and I feel 1/4 cup cocoa powder is a bit too much (it's too bitter) - maybe start with 2 tablespoons and add more as needed. Also, as suggested by another reviewer, 2 teaspoons of coffee is probably enough. Good luck.


Love these with a good cup of coffee in the morning as a treat during the holidays. My mother has made these for years and I just love them. I may add more coffee next time.


I'm reviewing these again after making them a second time. This time, they were perfect. Absolutely delicious. I followed the recipe exactly with the exception of the coffee part: instead of regular instant coffee I used 2 packets of Starbucks VIA vanilla flavored instant coffee. You can buy this in the grocery store or if not there, in your local Starbucks. I had a couple of packets left over from making iced coffee this summer and decided to try them in this recipe. I mixed them directly into the wet ingredients. Have no fears...the coffee completely incorporates into the wet ingredients. The rest of the recipe I followed exactly. The cookies were, dark, chocolatey and delicious. Really good. One of my favorites! Try these, but do try the vanilla flavored instant makes a huge difference.