Growing up, my all-time favorite ice cream flavor was “JaMocha Almond Fudge.”
Things shifted and shimmied – for a time it was Butter Pecan, then Cookies n’ Cream. I loved a good Strawberry Swirl and then went through a phase of Half Baked Fro Yo.’ But, I do believe, my heart will always be with a touch of coffee, a bit of chocolate fudge, and the crunch of almonds. It’s got it all!

Thus, Mocha Almond Fudge Cookies.

They are sweet. They are bitter. They are crunchy. (“And there you go adding a little protein with the almonds, look at you go!” 😂🤣😂🤣😂🤣😂 ). They are delicious!

Dunk. Devour.

Mocha Almond Fudge Cookies

1 cup butter, softened to room temperature
1 cup white sugar
2 large eggs, room temperature
1 1/3 cup chocolate fudge sauce
1/4 cup instant espresso powder
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. sea salt
2 1/2 cups all purpose flour
1 1/2 cups honey roasted almonds, chopped

Preheat oven to 350 degrees.

Cream together butter, sugar, eggs, fudge, espresso powder, vanilla, baking soda, baking powder, and a touch of sea salt, until smooth and creamy.

Add the flour, 1/2 cup at a time, until well combined.
Fold in the chopped almonds.

Form into 1″ round and then flatten and place on parchment lined cookie sheets.

Bake for 12-14 minutes, until starting to brown.

Remove from oven and cool for several minutes before dunking in steamed milk, a rich latte, black coffee, or enjoying in any manner you please!