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
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.