Chocolate Mocha Swirl Cookies | Persnickety Plates

Chocolate Mocha Swirl Cookies

Chocolate and mocha swirled together in a pretty pinwheel cookie. These Chocolate Mocha Swirl Cookies look great on the table for the holidays!
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Course: Dessert
Cuisine: American
Keyword: chocolate mocha swirl cookies
Prep Time: 2 hours
Cook Time: 12 minutes
Total Time: 2 hours 12 minutes
Servings: 40 cookies
Calories: 104kcal


  • 3 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup butter softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon instant coffee
  • 1/3 cup dark chocolate chips melted (2 oz. chocolate)


  • In a medium bowl, add the flour, baking powder, and salt. Whisk together then set aside.
  • In the bowl of your stand mixer (or a large mixing bowl), add the butter and beat until creamy.
  • Slowly add in the sugar to the butter while the mixer is still running on low.
  • Add in the egg and vanilla and mix well. Scrape down the sides of the bowl and mix again until fully incorporated.
  • With the mixer back on low, slowly add in the flour mixture until just combined.
  • Remove the dough from the mixer and divide it into two equal chunks. The dough should be smooth and easy to work with, not sticky.
  • Put half of the dough back into your mixing b owl and add in the instant coffee. Mix until just distributed and the dough is speckled with coffee granules. Remove the coffee dough from the mixer.
  • Put the other half of the dough into the mixing bowl and add in the melted chocolate. Mix until well combined.
  • In between two sheets of wax paper, separately roll out each dough to an approximately 1/4" thick rectangle. Aim for an approximately 9" x 14" rectangle. Chill the rolled out dough, still in the wax paper, on baking sheets in the refrigerator for at least an hour (I left mine over night).
  • After the dough is thoroughly chilled, remove the wax paper and lay the chocolate dough on top of the coffee dough. Gently press the two doughs together using a rolling pin.
  • Let the dough stand at room temperature until easy to work with.
  • Use a knife to even out one side (the long side - ~14"). This will give you a smooth start for the spiral.
  • Tightly roll the dough, like a jelly roll, using your wax paper to guide the dough. Go slowly - the chocolate portion will likely tear. If that happens, pinch the dough back together then continue.
  • Cover the rolled dough in wax paper then in plastic wrap. Chill for at least an hour, turning the dough halfway through so it doesn't get flat on one side.
  • Preheat your oven to 350 degrees and line two baking sheets with parchment paper or silicone baking mats.
  • Remove the dough from the fridge, uncover and slice it in half using a sharp knife. Put half of the dough back in the fridge to keep it cold while you're working with the other half.
  • Cut the dough into 1/4" rounds.
  • Bake for 10-12 minutes. Remove from the oven and let cool on the sheets for 2-3 minutes before transferring to a cooling rack.


Serving: 1g | Calories: 104kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 58mg | Potassium: 38mg | Sugar: 5g | Vitamin A: 150IU | Calcium: 14mg | Iron: 0.5mg
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