Cup o’ Joe Chocolate Cookies
- Course: Dessert
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
- 1/3 cup unsweetened baking cocoa
- 4 1/2 teaspoons instant espresso coffee powder or granules
- 1/4 cup whipping cream
- 1/3 cup miniature semisweet chocolate chips
- Reynolds® Parchment Paper
Let cookie dough stand at room temperature minutes to soften. Meanwhile, heat oven to °F.
In large bowl, mix cocoa, espresso powder and whipping cream with wooden spoon until well blended. Crumble cookie dough into cocoa mixture; stir until well blended.
Shape dough into balls. On cookie sheets lined with Reynolds® Parchment Paper, place balls inches apart. Using bottom of drinking glass, flatten each ball into /inch round. Press thumb into center of each round to make indentation. Fill each indentation with / teaspoon of the chocolate chips.
Bake to minutes or until edges are set. Cool minutes; remove from cookie sheets to cooling racks. Cool completely, about minutes.
Contest Name: BakeOff® Contest, Contestant Name: Helen Fields, City: Springtown, State: TX
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