Murderous Mud Pie Cookies

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Chocolate and coffee and icing... the ultimate combo. Even though this recipe makes about 60 cookies, they have never survived in my house for more than twenty-four hours.

Serves: Lots

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: dessert · chocolate · cookies ·


3/4 c. shortening
1 1/2 c. sugar
2/3 c. unsweetened cocoa powder
2 t. baking powder
1 t. instant coffee crystals
2 t. water
3 beaten eggs
1 t. vanilla
2 c. flour
1/4 c. chopped pecans or other nuts

1/3 c. softened butter (not margarine)
1 t. vanilla
1/2 c. unsweetened cocoa powder
3 c. icing sugar
3-6 T. milk


Beat together shortening, sugar, cocoa powder, and baking powder. Dissolve coffee in water. Add the coffee, eggs, and vanilla; beat together. Beat in flour and nuts, a bit at a time. Cover, chill 1-2 hours. Shape dough into 1 inch balls, put on ungreased cookie sheets. Bake for 8-10 minutes in a 375 oven. Cool on racks.

For frosting: Beat butter and vanilla together. Add in cocoa powder and 1 1/2 c. icing sugar, then add 2 T. milk. Gradually add 1 1/2 c. more icing sugar and enough milk to make it into a slightly stiff, fudgy consistency. Dollop onto centre of cookies.

*You can be fairly generous with the vanilla; I never actually measure. You can also use instant cappuccino mix instead of coffee crystals, and you can be as liberal with it in both the icing and the cookie batter as you like.


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