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Cup o’ Joe Chocolate Cookies

  • Course: Dessert

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  • 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies 
  • 1/3 cup unsweetened baking cocoa 
  • 4 1/2 teaspoons instant espresso coffee powder or granules 
  • 1/4 cup whipping cream 
  • 1/3 cup miniature semisweet chocolate chips 
  • Reynolds® Parchment Paper


Step 1

Let cookie dough stand at room temperature minutes to soften. Meanwhile, heat oven to °F.

Step 2

In large bowl, mix cocoa, espresso powder and whipping cream with wooden spoon until well blended. Crumble cookie dough into cocoa mixture; stir until well blended.

Step 3

Shape dough into balls. On cookie sheets lined with Reynolds® Parchment Paper, place balls inches apart. Using bottom of drinking glass, flatten each ball into /inch round. Press thumb into center of each round to make indentation. Fill each indentation with / teaspoon of the chocolate chips.

Step 4

Bake to minutes or until edges are set. Cool minutes; remove from cookie sheets to cooling racks. Cool completely, about minutes.

BakeOff® Contest

Contest Name: BakeOff® Contest, Contestant Name: Helen  Fields, City: Springtown, State: TX

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