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Spiced Mocha Chocolate Cookies

  • Course: Dessert

A delicious glazed cookie is quick and easy -- a coffee shop treat you can enjoy warm from your oven.

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  • 1 roll Pillsbury™ refrigerated chocolate chip cookie dough 
  • 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 


Step 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.

Step 2

Shape dough into 24 (about 1 1/2-inch) balls. On large cookie sheets lined with Reynolds® Parchment Paper, place balls 2 inches apart. Gently press 1 espresso bean into center of each cookie.

Step 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.

Step 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.

Pillsbury Bake-Off

Bake-Off is a registered trademark of General Mills

Contest Name: Bake-Off® Contest 44, 2010

Contestant Name: Jennifer Hunter

City: Marietta

State: GA

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