Spiced Mocha Chocolate Cookies
- Course: Dessert
A delicious glazed cookie is quick and easy -- a coffee shop treat you can enjoy warm from your oven.
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Ingredients
- 1 roll Pillsbury™ refrigerated chocolate chip cookie dough
- 1/4 cup sweet orange marmalade
- 1/2 cup chopped pecans
- 1/2 cup Pillsbury BEST® All Purpose Unbleached or All Purpose Flour
- 1/4 cup baking cocoa
- 2 tablespoons instant coffee granules
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground red pepper (cayenne)
- 24 chocolate-covered espresso beans
- 1/2 cup powdered sugar
- 1 to 2 tablespoons milk
- 1 tablespoon baking cocoa
Directions
Step 1
Let cookie 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.
Step 2
Shape dough into 24 (about 1 1/2-inch) balls. On large cookie sheets lined with Reynolds® Parchment Paper, place balls 2 inches apart. Gently press 1 espresso bean into center of each cookie.
Step 3
Bake 9 to 12 minutes 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.
Step 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.
Pillsbury Bake-Off
Bake-Off is a registered trademark of General Mills
Contest Name: Bake-Off® Contest 44, 2010
Contestant Name: Jennifer Hunter
City: Marietta
State: GA
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