Prep Time 15m
Cook Time 11m
Ready Time 45m
Yield 3 dozen


Ingredients
  • 5 teaspoons Café Bustelo® Instant Espresso Coffee, divided
  • 1 teaspoon vanilla extract
  • 1/4 cup plus 1 teaspoons water
  • 1 package Pillsbury™ Purely Simple® Chocolate Cake & Cupcake Mix
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 2 eggs
  • 1 package Pillsbury™ Purely Simple® Chocolate Buttercream Frosting Mix
  • 1/2 cup butter, softened
  • Coarse sea salt or flaked salt
Preparation Directions
  • Step 1Heat oven to 350°F. Combine 4 teaspoons instant coffee, vanilla and 1 teaspoon water in large bowl, stirring until coffee is dissolved. Blend in cake mix, oil and eggs with electric mixer on medium speed until dough forms. Chill about 30 minutes to reduce stickiness.
  • Step 2Shape dough into 1-inch balls. Place on ungreased baking sheets, about 2 inches apart.
  • Step 3Bake 9 to 11 minutes or until cookies flatten and edges are set. Cool 2 minutes; remove from baking sheets to wire rack to cool completely.
  • Step 4Dissolve remaining 1 teaspoon instant coffee in remaining 1/4 cup water. Prepare frosting mix according to package directions using butter and substituting coffee mixture for water. Pipe a small rosette of frosting on top of each cookie. Sprinkle lightly with coarse salt.
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