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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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.