• Prep Time:
  • Cooking Time:
  • Serves: 48 Servings

Mocha Mint Crisps

  • Recipe Submitted by on

Category: Cookies

 Ingredients List

  • 1 c Butter or margarine,
  • -softened
  • 1 c Granulated sugar
  • 1 Egg
  • 1/4 c Light corn syrup
  • 1/4 ts Peppermint extract
  • 1 ts Powdered instant coffee
  • 1 ts Hot water
  • 2 c All-purpose flour
  • 6 tb HERSHEY'S Cocoa
  • 2 ts Baking soda
  • 1/4 ts Salt


1/4 c Powdered sugar
2 tb Crushed hard peppermint
-candies (about 6 candies)
1 1/2 ts Powdered instant coffee

Heat oven to 350'F. In large mixer bowl, beat butter and granulated sugar
until light and fluffy. Add egg, corn syrup and peppermint extract; mix
thoroughly. Dissolve 1 teaspoon instant coffee in water; stir into butter
mixture. Stir together flour, cocoa, baking soda and salt; gradually add
to butter mixture, blending thoroughly.

Shape dough into 1" balls. (Dough may be refrigerated for a short time for
easier handling.) Prepare Mocha Mint Sugar. Roll dough balls in sugar
mixture. Place on ungreased cookie sheet, about 2" apart. Bake 8-10
minutes or until no imprint remains when toughed lightly. Cool slightly.
Remove from cookie sheet to wire rack. Cool completely.

Makes about 4 dozen cookies.

MOCHA MINT SUGAR: In small bowl, stir together powdered sugar, peppermint
candies and powdered instant coffee.

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