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| Level: |
Easy |
| Total: |
1 hr 15 min |
| Prep: |
40 min |
| Cook: |
35 min |
| Yield: |
2 1/2 dozen cookies |
Ingredients
- 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
- 1/3 cup Hershey’s® baking cocoa
- 1 1/2 tablespoons instant espresso coffee powder or granules
- 1/4 cup whipping cream
- 1/3 cup Hershey’s® mini chips semi-sweet chocolate
Instructions
- Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350 degrees F.
- 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.
- 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 indention with 1/2 teaspoon of the chocolate chips.
- Bake 9 to 13 minutes or until edges of cookies are set. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 20 minutes.
Nutrition Facts
| Serving Size |
1 of 30 servings |
| Calories |
82 |
| Total Fat |
4 g |
| Saturated Fat |
1 g |
| Carbohydrates |
10 g |
| Dietary Fiber |
1 g |
| Sugar |
4 g |
| Protein |
1 g |
| Cholesterol |
6 mg |
| Sodium |
77 mg |
