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Ultimate Chocolate-Cappuccino Cookie Cups
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Prep Time:
45 minutes
Total Time:
1 hour 15 minutes
Award-winning espresso mini cookies made with cookie mix and easy-to-use frosting for a sweet and satisfying treat.
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 tub (16 oz) Betty Crocker™ Rich & Creamy Chocolate Frosting
  • 1 teaspoon coffee-flavored liqueur
  • 1 cup Cool Whip frozen whipped topping, thawed
  • 36 chocolate-covered espresso beans
Instructions:
  • Preheat your oven to 375°F. Prepare 36 miniature muffin cups with paper baking cups or cooking spray. In a large bowl, mix the coffee with water until dissolved. Add cookie mix, oil, and egg, and stir until a soft dough forms. Shape the dough into 36 (1-inch) balls and place them in the muffin cups.
  • Bake for 8 to 9 minutes until set. Then, quickly press the center of each cookie with the end of a wooden spoon to create a cup shape. Let them cool for 30 minutes and then remove from the pan.
  • Combine frosting and liqueur in a small bowl, then gently fold in whipped topping. Transfer the frosting mixture into a decorating bag with a star tip and pipe it into each cookie cup. Finish by garnishing each with an espresso bean and store covered in the refrigerator.

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