Rich, chocolatey coffee Kahlua Mudslide cookies are a fun twist on the classic Kahlua Cocktail.

Welcome to the final day of Christmas Cookies Week! If you missed my other two recipes, these Cinnamon Pecan Snickerdoodles are a huge hit and who doesn’t love a chip filled cookie? Chippity Chip Cookies for the win!

On this final day, it is only 42 days left until Christmas.

It’s definitely time to get baking and there is NO shortage of great cookie recipes shared this week.

If you scroll below the recipe, I have included ALL of the cookie recipes shared this week.

These fun cookies are a twist on the super fun Kahlua Mudslide drink.

Why not turn it into a cookie? I mean, how can you not?

It really wasn’t hard to make a soft and moist cookie filled with chocolate chunks and great coffee flavor.

And you don’t even have to keep these away from the kids. In fact, my grandson loves these. lol

These are super simple to make.

You can use any coffee liquor. We just picked Kahlua due to the mudslides.

And feel free to use either coffee powder or espresso powder. It’s all up to you.

You don’t have to use sprinkles, BUT… they make them SO festive and Sweets & Treats has so many great ones to choose from!

You have to check out all the great recipes shared today!!

More Christmas Cookie Recipes

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Kahlua Mudslide Cookies

Nicole Cook

Rich, chocolatey coffee Kahlua Mudslide cookies are a fun twist on the classic Kahlua Cocktail.

4.69 from 16 votes

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Prep Time 15

Cook Time 10

Total Time 25

Course Dessert

Cuisine American

Servings cookies

Calories 190 kcal

Ingredients

2 cups all-purpose flour
½ teaspoons baking soda
¼ cup cocoa powder
3 tablespoons instant coffee granules espresso powder can be substituted
¼ teaspoons salt
½ cup butter melted and cooled for 10-15 minutes
1 cup brown sugar
½ cup granulated sugar
2 eggs room temperature
2 teaspoons vanilla extract
¼ cup Kahlua coffee liqueur
1 cup chocolate chunks
4 tablespoons sprinkles if desired

Instructions

Preheat oven to 325 degrees F.
Mix the flour, cocoa powder, coffee granules or espresso powder, salt and baking soda in a bowl and set aside.
In another bowl, beat the melted butter and both sugars until they are fluffy.
Add the eggs and vanilla and blend well.
Pour in the coffee liquor and stir until combined.
Add the flour a little a time and mix until you get a dough. It’s a little dry at first and if you think its too dry, add a little coffee liquor 1 teaspoon at a time mixing well between additions.
Fold in the chocolate chunks.
Refrigerate dough for 30 minutes.
After 30 minutes, roll dough into 1" balls and place on a non-stick baking sheet about 2" apart. Sprinkle the tops lightly with sprinkles.
Bake for 10-12 minutes or until the edges are set and the middles are still soft.
Remove from the oven at about the 10 minute mark if possible. Do NOT over bake.

Nutrition

Calories: 190kcalCarbohydrates: 29gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 87mgPotassium: 106mgFiber: 1gSugar: 18gVitamin A: 142IUCalcium: 19mgIron: 1mg

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6 Comments

Yes, please! A classic cocktail made into a cookie! I may not be able to share.

I know what I’ll be making with my bottle of Kahlua this holiday season!

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Very tasty cookie! I have one issue though. My dough was very sticky. Rolling them into balls was quite messy! I refrigerated the dough for several hours. Not sure why this happened. I did try dusting my hands with confectioners sugar. That didn’t help much, but the cookies tasted fine. Any idea why the dough was like this? I want to make these again, but only if this dough is not so messy to roll into balls.

Nicole Cook says:

November 23, 2023 at 9:12 am

Because anything having to do with baking is like a fine science project, any number of things could have happened to make your dough seem so sticky including the amount of humidity in the air, to the warmness of the dough (which I read you tried to fix) to even elevation issues or a different measurement of ingredients. Even the age of the ingredients can play a part, even when they were just purchased.

There is a way to fix this though. First we wouldn’t recommend using any form of sugar to roll the dough, as that’s just going to create more of a sticky mess since it’s adding more sticky sugar. Next time try adding flour to your surface and your hands. But also, sometimes adding cornstarch or adding a bit more flour to the recipe, a tablespoon at a time, either stirring it into the dough with a spatula or using an electric mixer, will fix the situation right up.

We have had issues using extra sugary coffee liqueur (this isn’t always controllable) with it getting a bit too sticky. We’ve tried both the flour and the cornstarch method and as long as you’re not dumping huge quantities of either in, you should end up with a delicious roll-able dough.

Reply

Thank you! I will try these suggestions next time I make them.

Kahlua Mudslide Cookies

Author: Nicole Cook Posted: November 13, 2020 Updated: June 8, 2022