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Spiced Mocha Chocolate Cookies

  • 45minutes

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Source: www.hersheys.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, C
MineralsZinc, Copper, Chromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 roll (16 1/2 oz.) Pillsbury refrigerated chocolate chip cookies

  2. 1/4 cup Smucker's Sweet Orange Marmalade

  3. 1/2 cup Fisher Chef's Naturals Chopped Pecans

  4. 1/2 cup Pillsbury BEST All Purpose Unbleached or All Purpose Flour

  5. 1/4 cup HERSHEY'S Cocoa

  6. 2 tablespoons instant coffee granules

  7. 1 teaspoon ground cinnamon

  8. 1/4 teaspoon ground cloves

  9. 1/4 teaspoon ground allspice

  10. 1/4 teaspoon ground red pepper (cayenne)

  11. 24 chocolate-covered espresso beans

  12. 1/2 cup powdered sugar

  13. 1 to 2 tablespoons milk

  14. 1 tablespoon HERSHEY'S Cocoa

Instructions Jump to Ingredients ↑

  1. Let dough stand at room temperature for 10 minutes to soften. Meanwhile, heat oven to 350°F. In large bowl, break up cookie dough; add marmalade and pecans. In small bowl, mix flour, 1/4 cup cocoa, coffee granules, cinnamon, cloves, allspice and red pepper; stir into dough mixture with wooden spoon until well blended.

  2. Shape dough into 24 (about 1-1/2 inch) balls. On ungreased large cookie sheets, place balls 2 inches apart. Gently press 1 espresso bean into center of each cookie.

  3. Bake 9 to 12 minutes or or until tops are cracked and edges are set. Let stand on cookie sheet 1 minute; remove to cooling racks. Cool completely, about 30 minutes.

  4. In small bowl, mix powdered sugar, milk and 1 tablespoon cocoa until smooth and well blended; drizzle over cookies. Let stand about 15 minutes until set.

  5. dozen cookies.

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