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Double-Chocolate Caramel-Coffee Cups
Double-Chocolate Caramel-Coffee Cups
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Prep Time:
30 minutes
Total Time:
1 hour 10 minutes
Elegant and easy cookies made with Betty Crocker mix and frosting. Wow your guests!
Ingredients:
  • 1 teaspoon instant espresso coffee granules
  • 1 tablespoon water
  • 1 pouch (17.5 oz) Betty Crocker™ Double Chocolate Chunk Cookie Mix
  • 3 tablespoons vegetable oil
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • 2 tablespoons caramel-flavored liqueur
  • 1/2 cup marshmallow creme
  • 2 tablespoons caramel topping
Instructions:
  • Preheat the oven to 375°F. Prepare 36 miniature muffin cups by greasing them with cooking spray or lining them with paper baking cups. In a large bowl, mix espresso granules with water. Add cookie mix, oil, and egg; mix until a soft dough forms. Roll the dough into 36 (1-inch) balls and place them in the muffin cups.
  • Bake for 8 to 9 minutes until set. Then, create an indentation in the center of each cookie using the end of a wooden spoon to form a cup. Allow them to cool for 30 minutes before removing from the pan.
  • Combine the frosting and liqueur in a small bowl until smooth. Gently fold in the marshmallow creme. Fill each cookie cup evenly with the frosting mixture. Refrigerate covered. Just before serving, drizzle caramel topping over each cookie cup using a fork.

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