Chocolate Cappuccino Cookies

• 1 box (about 18-20 Oz. Box) Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix
• 2 whole Large Eggs
• 1/2 cups Butter, Melted
• 1/4 cups Brown Sugar, Firmly Packed
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Instant Coffee Granules
• 1/2 teaspoons Ground Cinnamon
• 1 cup Semi Sweet Chocolate Cips
• 1/2 cups Chopped Pecans (or Walnuts)

1. Preheat oven to 350 degrees F.
2. Place cake mix, eggs, melted butter, brown sugar, vanilla extract, instant coffee granules, and ground cinnamon in a large bowl. Mix until thoroughly blended.
3. Stir in chocolate chips and chopped nuts. Mix thoroughly.
4. Drop by level measuring tablespoonfuls onto greased (or parchment-paper-lined) baking sheets.
5. Bake at 350 degrees F for 12 minutes for chewy cookies (cookies will still be puffy when you pull them out but will flatten out as they cool) or 14 minutes for crispy cookies.
6. Cool for 2 minutes on the baking sheet. Remove and place on cooling racks. Cool completely and store in an airtight container. These freeze beautifully!
7. Makes 3 dozen 2-inch cookies.

duncan, eggs, butter, ubc, vanilla, coffee, ground cinnamon, sweet chocolate, pecans

Taken from tastykitchen.com/recipes/desserts/chocolate-cappuccino-cookies/ (may not work)