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 reviews.
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  • 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

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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.
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