Did you know that August is Family Fun Month? Try this delicious cookie recipe featuring Cooking Camp sponsor Hershey with your family today!
- 1 roll Pillsbury refrigerated sugar cookies
- 1/3 cup Hershey’s unsweetened baking cocoa
- 1 ½ tablespoons instant espresso coffee powder or granules
- ¼ cup whipping cream
- 1/3 cup Hershey’s semi-sweet mini chips
Let cookie dough stand at room temperature 10 minutes to soften. Meanwhile, heat oven to 350 ̊ 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 ½ inch rounds. Press thumb into center of each round to make an indentation. Fill each indention with ½ 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.