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Spiced Mocha Chocolate Cookies

(34)
  12 reviews
  • 45 min prep time
  • 60 min total time
  • 14 ingredients
  • 24 servings
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A delicious glazed cookie is quick and easy -- a coffee shop treat you can enjoy warm from your oven.

Bake-Off® Contest 44, 2010
Jennifer Hunter
Marietta, Georgia

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated chocolate chip cookies
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

Steps

  • 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.
  • 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 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.
  • 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.
  • 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 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
150
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
2g
11%
Trans Fat
1g
1%
Cholesterol
0mg
0%
Sodium
65mg
3%
Total Carbohydrate
21g
7%
Dietary Fiber
1g
4%
Sugars
12g
12%
Protein
1g
1%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 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 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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