We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Bake-Off® Contest 44, 2010
Marietta, Georgia

Spiced Mocha Chocolate Cookies

A delicious glazed cookie is quick and easy -- a coffee shop treat you can enjoy warm from your oven.

(34)
(12)
Save and Share
  • prep time 45 min
  • total time 60 min
  • ingredients 14
  • servings 24
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
150
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2g,
2%
Trans Fat
1g
1%
),
Cholesterol
0mg
0%;
Sodium
65mg
65%;
Total Carbohydrate
21g
21%
(Dietary Fiber
1g
1%
  Sugars
12g
12%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
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 Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2011