Cup o’ Joe Chocolate Cookies

Start with easy refrigerated cookie dough, add just 4 ingredients and you'll have a fabulous treat with a rich, chocolaty center.

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Servings 30

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( 254 ) Ratings

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Member Reviews ( 27 )

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Bake-Off® Contest 44, 2010

Helen Fields

Springtown, Texas

ingredients 5
Prep Time 40 min
Total Time 1 hr 15 min

Ingredients

1: roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1/3: cup Hershey’s® baking cocoa

1 1/2: tablespoons instant espresso coffee powder or granules

1/4: cup whipping cream

1/3: cup Hershey’s® mini chips semi-sweet chocolate

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Directions

1 Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350°F.
2 In large bowl, mix cocoa, espresso powder and cream with wooden spoon until well blended. Crumble cookie dough into cocoa mixture; stir until well blended.
3 Shape dough into 30 balls; place 2 inches apart on ungreased cookie sheets. Using bottom of drinking glass, flatten balls into 1 1/2-inch rounds. Press thumb into center of each round to make indentation. Fill each indention with 1/2 teaspoon of the chocolate chips.
4 Bake 9 to 13 minutes or until edges of cookies are set. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 90
Calories from Fat: 35),

% Daily Value

Total Fat: 4g; 4%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 1g 1% ),
Cholesterol: 0mg; 0%;
Sodium: 50mg; 50%;
Total Carbohydrate: 12g; 12%
(Dietary Fiber 0g 0% Sugars 7g 7% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 2%;

Exchanges:

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

bohochick

report Posted Apr. 2, 2012 6:37 PM

These were delicious! The coffee flavor is really strong but I love that. I think it compliments the semi-sweet chocolate well. I would make these again. I would use different chips to add variation. To cut back on the sharpness I would use white chocolate or something like that. I would also use a raspberry chocolate chip, dark chocolate, or mint chips.

phaset2

report Posted Jan. 20, 2012 5:45 PM

Always a hit when I make them!!! Just be sure to use instant espresso and not instant coffee or the flavor will fall flat.

samarie

report Posted Sep. 15, 2011 12:14 PM

I just finished making these cookies and i'm someone who loves to take a spoonful of raw cookie dough, let me just tell you, bad mistake hehe. I thought I was going to throw up after doing that. Anyways, after I baked them for 9 minutes and let them cool I ate one and felt there was nothing special at all about these cookies, it was bland and I used every ingredient and brand she did.. One time bake for me

dragoncats

report Posted Feb. 5, 2011 12:48 AM

Excellent. Sugar cookie dough is also sticky - so if you are having troubles with the "sticky" dough, then try rubbing alittle shortening on your fingers. Also the colder your hands the less the dough sticks.

apollolor

report Posted Dec. 14, 2010 3:25 PM

The taste of the batter is to die for! But the next day after putting the cookies in Tupperware they virtually fell apart when trying to pick them up. Did anyone else have this problem? My son says this is the best cookie he ever ate. If they would only not fall apart. The cookies are not dry at all , they are very moist and chewy.