Spiced Mocha Chocolate Cookies

  • Total: 57 min
  • Prep: 45 min
  • Cook: 12 min
  • Yield: 2 dozen cookies
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Ingredients

1/4 cup

1/2 cup Fisher® Chef's Naturals® Chopped Pecans

1/2 cup

Pillsbury BEST

1/4 cup Hershey's® 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 Hershey's® baking cocoa

Directions

  1. Let dough stand at room temperature for 10 minutes to soften. Meanwhile, heat oven to 350 degrees 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.
  2. Shape dough into 24 (about 1 1/2-inch) balls. On ungreased large cookie sheets, place balls 2 inches apart. Gently press 1 espresso bean into center of each cookie.
  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.
  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.
  5. 1 roll (16.5 oz) .
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