Mocha Shotglass Cookies

Indulge in a sweet-meets-caffeinated delight with these decadent Mocha Shotglass Cookies—where rich chocolate and bold espresso collide in a show-stopping, edible container. These unique cookies are crafted with a buttery cocoa dough enhanced by instant espresso powder for a deep mocha flavor, shaped into shotglass molds, and baked to perfection. The creamy chocolate ganache lining not only adds a luscious layer of decadence but also ensures your favorite fillable treat—whether it’s frothy espresso, velvety mousse, or classic milk—stays in place. Perfect as a dessert centerpiece or a fun party treat, these mocha-flavored cookie cups redefine creative baking with their elegant presentation and irresistible taste.

Nutriscore Rating: 49/100

Prep Time:40 mins

Cook Time:12 mins

Total Time:52 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 0.5 cups Unsweetened cocoa powder
• 1 tablespoon Instant espresso powder
• 0.75 cups Unsalted butter (softened)
• 0.75 cups Granulated sugar
• 0.5 cups Brown sugar (packed)
• 1 large Egg
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt
• 1.5 cups Chocolate chips (semi-sweet or dark)
• 0.25 cups Heavy cream

Directions

Step 1

In a medium bowl, whisk together the all-purpose flour, cocoa powder, espresso powder, and salt. Set aside.

Step 2

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.

Step 3

Add the egg and vanilla extract to the butter mixture, and beat until well combined.

Step 4

Gradually add the dry ingredients to the wet ingredients, mixing just until a cohesive dough forms. Do not overmix.

Step 5

Preheat your oven to 350°F (175°C) and grease or line a shotglass-shaped silicone baking mold or mini shotglass pan.

Step 6

Divide the dough evenly into the shotglass molds, pressing and shaping it against the sides to create a hollow center. Use the back of a spoon or your fingers to ensure the cookie walls are even and the base is solid.

Step 7

Bake the cookies for 10-12 minutes or until they are set. Let them cool in the molds for about 10 minutes, then carefully remove them and place on a wire rack to cool completely.

Step 8

While the cookies cool, heat the heavy cream in a small saucepan over low heat until it begins to steam (do not boil). Pour the hot cream over the chocolate chips in a heatproof bowl and let sit for 1-2 minutes.

Step 9

Stir the chocolate and cream mixture until smooth and glossy to create a ganache. Allow the ganache to cool and thicken slightly at room temperature.

Step 10

Once the cookies are completely cool, use a small spoon or pastry brush to coat the interior of each cookie with the ganache. This creates a seal to prevent liquid from soaking into the cookie.

Step 11

Let the ganache set for 10-15 minutes, then fill the shotglass cookies with your desired beverage or dessert (espresso, milk, mousse, etc.). Serve immediately and enjoy!

Nutrition Facts

Serving size	1292.2 grams (1292.2g)

Amount per serving	% Daily Value*
Calories	5460

Total Fat 286.80g	368%
Saturated Fat 175.10g	875%
Polyunsaturated Fat 2.00g
Cholesterol 667mg	222%
Sodium 781mg	34%
Total Carbohydrate 719.10g	261%
Dietary Fiber 73.40g	262%
Total Sugars 412.70g
Protein 80.80g	162%

Vitamin D 141IU	707%
Calcium 578mg	44%
Iron 44mg	244%
Potassium 3650mg	78%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.7%

Protein: 5.6%

Carbs: 49.8%