1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
1/4 cup Smucker's® Sweet Orange Marmalade
1/2 cup chopped pecans
1/2 cup unbleached flour
1/4 cup 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 baking cocoa
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.
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.
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.
In small bowl, mix powdered sugar, milk and 1 tablespoon cocoa until smooth and well blended; drizzleover cookies. Let stand about 15 minutes until set.
Recipe shared from: http://www.foodnetwork.com/recipes/spiced-mocha-chocolate-cookies-recipe/index.html