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Mocha Maddies




Source of Recipe


Pillsbury Holiday Cookies & Candies






List of Ingredients



• 2 tablespoons unsweetened cocoa
  
• 1 1/2 teaspoons instant coffee granules or crystals
  
• 2 tablespoons boiling water
  
• 1/2 cup sugar
  
• 1 cup butter, softened
  
• 4 teaspoons oil
  
• 1 teaspoon vanilla
  
• 2 eggs
  
• 1 cup Pillsbury BEST All Purpose or Unbleached Flour
  
• 1/2 teaspoon baking powder
  
• 2/3 cup semisweet chocolate chips
  






Instructions



1. Heat oven to 350 F. Grease or lightly spray 12 muffin cups with nonstick cooking spray. In small bowl, combine cocoa, coffee granules and water; mix well. Set aside.
   
2. In large bowl, combine sugar, butter and oil; beat until fluffy. Add coffee mixture, vanilla and eggs; beat well.
   
3. Lightly spoon flour into measuring cup; level off. Gradually add flour and baking powder, beating at medium speed for 2 minutes. Spoon heaping tablespoonful batter into each greased muffin cup; filling each 1/3 full. Store remaining batter in refrigerator until ready to bake.
   
4. Bake at 350 F. for 8 to 12 minutes or until toothpick inserted in center comes out clean. Immediately remove from muffin cups; place on wire racks. Cool 10 minutes or until completely cooled. Repeat with remaining batter.
   
5. Place chocolate chips in small resealable food storage plastic bag; seal bag. Microwave on HIGH for 1 minute. Squeeze bag to mix. Continue to microwave at 30 second intervals until smooth. Cut tiny hole in bottom corner of bag. Squeeze bag to drizzle melted chips over cooled cookies.
   






Final Comments


30 cookies