Mocha Pecan Balls
photo by Ms B.
- Ready In:
- 15mins
- Ingredients:
- 6
- Yields:
-
48 cookies
ingredients
- 1 (18 ounce) package refrigerated sugar cookie dough
- 1⁄4 cup baking cocoa
- 1 tablespoon instant espresso coffee powder, you can substitute regular instant coffee
- 1 cup finely chopped pecans
- 48 unwrapped Hershey chocolate kisses
- 3⁄4 cup confectioners' sugar
directions
- Preheat oven to 375°F.
- In a large bowl crumble cookie dough.
- Stir in cocoa, espresso powder and pecans.
- Shape dough into 48 pieces.
- Wrap each piece around a Hershey Kiss.
- Place 2 inches apart on an ungreased cookie sheet.
- Bake for 10-12 minutes or until set.
- Transfer to wire rack.
- Cool for 5 minutes.
- Roll in confectioners sugar.
- Store in covered container.
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RECIPE SUBMITTED BY
mandabears
Jenkintown, Pennsylvania