Prep Time 45m
Cook Time 12m
Ready Time 60m
Yield 2 dozen cookies


Ingredients
  • 1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
  • 1/4 cup Smucker's® Sweet Orange Marmalade
  • 1/2 cup Fisher® Chef's Naturals® Chopped Pecans
  • 1/2 cup Pillsbury BEST™ Unbleached All Purpose Flour
  • OR Array Pillsbury BEST® All Purpose Flour
  • 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
Preparation Directions
  • Step 1Let 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 2Shape 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.
  • Step 3Bake 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 4In 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.
Bake-Off is a registered trademark of General Mills ©2010 Fisher and Chef’s Naturals are registered trademarks of John B. Sanfilippo & Son, Inc., Elgin, IL 60123-7820 Hershey’s® is a registered trademark of The Hershey Company, Hershey, PA, 17033
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