• 2 cups all purpose flour
  • 2 tbsp cocoa powder
  • 1 whole egg
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup butter + ½ cup extra, melted
  • pinch of salt
  • 1 cup dark chocolate, melted
  • Mocha Milk
  • 1 cup whole milk
  • 1 cup cream
  • 1 cup dark chocolate, melted
  • 1 tbsp instant coffee powder
  • Cream
  • 1 cup thickened/whipping cream
  • 1 tsp peppermint extract
  • Cocoa powder to dust


  1. Cookies
  2. Preheat an oven to 180C.
  3. To make the cookies begin by adding the butter, both sugars, vanilla and salt to a large mixing bowl and mix until creamy using a hand mixer or wooden spoon.
  4. Next, add the egg and cocoa powder and mix until well combined.
  5. Add the flour half at a time and mix using a spatula until well combined. Wrap the dough in plastic wrap and chill for 1 hour.
  6. Use a pastry brush to brush the insides of 8 small oven safe mugs. About ½ the size of a regular coffee mug.
  7. Grab little grape sized balls of dough and press into the inside of each cup. Begin by placing some at the bottom and then cover the sides of the inside of the cups. Use a small rolling pin or the end of a wooden spoon to even out the dough on the sides and bottom of the cups. Chill in the fridge for 30 minutes and then bake for 20 minutes. Allow to chill.
  8. Coat the inside of each cookie with melted chocolate and allow to set.
  9. To make the handles of your mini mugs, fit the end of a piping bag with a Wilton #2 piping tip and pipe some handles on a piece of parchment paper in the shape of a skewed ‘U’ Allow to set.
  10. Gently take out the cookie mugs out of their cups by turning upside down to let them fall out.
  11. Dip the set handles in some more melted chocolate and add to the side of the mugs. Hold until the handles have set and stuck to the side of the cookie mugs.
  12. To make the milk add all the ingredients into a large microwave safe bowl and microwave for 20 seconds at a time, mixing each time until completely mixed.
  13. To prepare the cream add cream and peppermint extract into a mixing bowl and whip to stiff peaks using a hand mixer.
  14. Add milk into each cookie mug and top with whipped cream. Finish with a dusting of cocoa powder.