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Mocha Hazelnut Butterballs

Mocha Hazelnut Butterballs

Mocha Hazelnut Butterballs

Mocha Hazelnut Butterballs
5.0 rating based on 12,345 ratings
5/5 (1)
Course: Ball Cookies, Hand-Shaped CookiesDifficulty: Easy



A tender snowball-type cookie with the rich flavor of toasted hazelnuts, coffee and chocolate.


  • 1-1/2 cups all-purpose flour

  • 1/4 teaspoon salt

  • 2/3 cup butter

  • 1/3 cup (3 ounces) cream cheese

  • 2/3 cup powdered sweetened chocolate milk mix (ie. Nestlé Quik)

  • 1/4 cup + 2 tablespoons powdered sugar

  • 1 teaspoon instant coffee granules

  • 2 teaspoons vanilla extract

  • 1 cup toasted hazelnuts, very finely chopped

  • additional powdered sugar


  • Stir together flour and salt. In a separate, large bowl, mix butter, cream cheese, chocolate mix, 1/4 cup + 2 tablespoons powdered sugar, coffee granules and vanilla until creamy. Blend in the dry ingredients and hazelnuts until well mixed. Chill dough for 1 hour. Pre-heat oven to 350 F. Shape dough into 1″ balls and place on ungreased baking sheet. Bake for 15-18 minutes. Allow to cool for 5 minutes, then while still warm, yet firm, roll in additional powdered sugar.


  • Adapted from a 1959 Pillsbury Bake-Off winner by Mrs. Lloyd Levich. Mrs. Levich used pecans, and the recipe has been adapted so you don’t have to sift the dry ingredients before measuring them.


Name & Location
(example: Sue in LA)
Yum - not super-sweet, even with the powdered sugar on the outside.
- A Baker
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