Get your java jolt by munching on a fudgy cookie. These cookies are a snap to make because they start with a cake mix.
teaspoons instant espresso powder (dry)
box Betty Crocker™ SuperMoist™ butter recipe chocolate cake mix
cup butter, softened
cup miniature semisweet chocolate chips
cup toffee bits
Heat oven to 350°F. In small bowl, stir together coffee and vanilla until coffee is dissolved. In large bowl, mix cake mix, coffee mixture, butter and eggs with spoon until soft dough forms. Stir in chocolate chips and toffee bits.
On ungreased cookie sheets, drop dough by rounded teaspoonfuls 2 inches apart.
Bake 7 to 10 minutes or until surface appears dry. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely. Store covered.
No espresso powder? Use regular instant coffee granules for the instant espresso, but expect a milder coffee flavor.
Press a chocolate-covered coffee bean into center of dough for each cookie before baking.
Toffee bits can become rancid, so it’s a good idea to taste a few before adding them to the cookie dough.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cookie
- Calories from Fat
% Daily Value
- Total Fat
- 3 1/2g
- 3 1/2%
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.