Tomorrow, I’m going to share with you some information about the Pillsbury Bake-Off Contest, which is now accepting entries.
But today, I wanted to feature an easy cookie recipe from the 2010 Bake-Off cookbook.
These yummy cookies were quickly devoured by my family.
Cup o’ Joe Cookies
1 16.5 oz roll Pillsbury® refrigerated sugar cookie dough
1/3 c Hershey’s® baking cocoa
1 1/2 Tbsp instant espresso coffee powder
1/4 c heavy whipping cream
1/3 c Hershey’s® mini chips semi-sweet chocolate
Preheat oven to 350 degrees.
Set the cookie dough out on the counter for 10 minutes to come to room temperature.
Meanwhile, stir together the cocoa, coffee powder and whipping cream. Crumble the cookie dough and stir into the cocoa mixture.
I used my hands to combine it. My dough didn’t turn out completely chocolate like in the original recipe. It was marbled, but I liked the way it looks.
Roll the dough into 1-inch balls and place on a prepared baking sheet.
Press the bottom of a glass onto each ball to flatten it into a small disk. Sprinkle 1/2 tsp of mini chocolate chips onto the top of each disk.
Bake for 9 to 13 minutes. Remove from oven and allow to cool.
This recipe yielded about 2 dozen cookies.