Chocolate Espresso Crinkle Cookies
2 tablespoons Instant Espresso Coffee
1 tablespoon water
2 cups thawed, frozen whipped topping
6 tablespoons butter, melted
HEAT oven to 350°F. Combine instant coffee and water in large bowl, stirring until dissolved. Add cake mix, whipped topping, butter and egg. Beat with electric mixer on medium speed until blended.
DROP batter by rounded teaspoonful onto ungreased baking sheets. Roll the ball into confectioners sugar 2 times. Let the balls sit in icing sugar as you proceed with the rest of the cookies. They should be completely covered so you can't see any cookie dough.
BAKE 11 to 13 minutes or until edges are set and tops are crackled. Remove immediately to wire rack to cool completely.
Serving Size (2 of 84 cookies), Calories 90 (Calories from Fat 5), Total Fat 4gg (Saturated Fat 2.5gg, Trans Fat 0gg), Cholesterol 10mgmg, Sodium 10mgmg, Total Carbohydrate 13gg (Dietary Fiber 0gg, Sugars 7gg, Includes 1gg Added Sugars), Protein 1gg, Potassium 9mgmg, thiamine 0mg, Riboflavin 0mg, niacin 0mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 0mg, Vitamin D 0mcgmg, Calcium 21mgmg, Iron 0mgmg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.