Ultimate Chocolate-Cappuccino Cookie Cup
Source of Recipe
Betty Crocker
Recipe Introduction
Get sweet satisfaction and a java fix with mini cookies. Cookie mix and ready-to-spread frosting are the foolproof secrets.
List of Ingredients
- 2 tablespoons cappuccino-flavored instant coffee mix
- 1 tablespoon water
- 1 pouch (1 lb 1.5 oz) Betty Crocker� double chocolate chunk or chocolate chip cookie mix
- 3 tablespoons vegetable oil
- 1 egg
- 1 container Betty Crocker� Rich & Creamy chocolate frosting
- 1 teaspoon coffee-flavored liqueur
- 1 cup frozen (thawed) whipped topping
- 36 chocolate-covered espresso beans
Instructions
- Heat oven to 375�F. Line 36 miniature muffin cups with paper baking cups, or spray with cooking spray. In large bowl, dissolve coffee mix in water. Add cookie mix, oil and egg; stir until soft dough forms. Shape dough into 36 (1-inch) balls; place in muffin cups.
- Bake 8 to 9 minutes or until set. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup. Cool 30 minutes. Remove from pan.
- In small bowl, stir frosting and liqueur until well blended. Gently stir in whipped topping. Spoon frosting mixture into decorating bag with star tip. Pipe frosting into each cookie cup. Top each with espresso bean. Store covered in refrigerator.
Final Comments
Makes: About 3 dozen cookies
Variation
If you don't have a decorating bag and tip, just put the frosting mixture in a resealable food-storage plastic bag. Snip off a corner, and squeeze the frosting into each baked cookie cup.
Do-Ahead
You can bake the cookies, wrap tightly and store in the freezer for up to 2 months. They'll be ready to frost whenever you need them.
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