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Spiced Mocha Chocolate Cookies
Spiced Mocha Chocolate Cookies
Prep Time: 45 Minutes

Everybody's Rating:

Spiced Mocha Chocolate Cookies


  • 1 roll Pillsbury refrigerated chocolate chip cookies
  • 1/4 cup Smucker's Sweet Orange Marmalade
  • 1/2 cup Fisher Chef's Naturals Chopped Pecans
  • 1/2 cup Pillsbury BEST All Purpose Unbleached or All Purpose Flour
  • 1/4 cup HERSHEY'S Cocoa
  • 2 tablespoons instant coffee granules
  • 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 HERSHEY'S Cocoa
  • 1 teaspoon ground cinnamon
Spiced Mocha Chocolate Cookies


  • 1. Let 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 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. Makes 24 cookies.

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Spiced Mocha Chocolate Cookies HERSHEY'S Kitchens Reviews

    This is a very good cookie recipe!! These cookes are easy to make and the end appearance is great overall. Next time I make them I am going to cut the amount of spices in half and try a hershey's kiss or something different in the middle. These are like top notch gourmet cookies, but they do have quite the kick at the end of a bite. My husband loved them.
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