Ingredients
1
pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
3
tablespoons vegetable oil
2
tablespoons hazelnut-flavored syrup
2
teaspoons instant coffee granules or crystals
1
egg
1/2
cup powdered sugar
30
coffee bean chocolate pieces
Preparation
Heat oven to 375°F. In large bowl, stir cookie mix, oil, syrup, instant coffee and egg until soft dough forms.
Roll dough into 1-inch balls; roll in powdered sugar. Place 2 inches apart onto ungreased cookie sheet.
Bake about 9 minutes or until set. Immediately press candy piece into top of each cookie. Cool 1 minute; remove from cookie sheet to wire rack.
