Cup o' Joe Chocolate Cookies

Cup o' Joe Chocolate Cookies

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PREP TIME : 40  Minutes

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1 roll Pillsbury refrigerated sugar cookies (16.5 oz.)
  • 1/3 cup HERSHEY'S Cocoa
  • 1-1/2 tablespoons instant espresso coffee powder
  • 1/4 cup whipping cream
  • 1/3 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate

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 indentation with 1/2 teaspoon of the chocolate chips.
  • 4. Bake 9 to 13 minutes or until edges of cookies are set. Cool on cookie sheet 2 minutes; remove to cooling racks. Cool completely, about 20 minutes. Makes 30 cookies.

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