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Ultimate Chocolate-Cappuccino Cookie Cups

  • Prep 45 min
  • Total 1 hr 15 min
  • Ingredients 9
  • Servings 36

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 (1 lb) Betty Crocker™ Rich & Creamy chocolate frosting
1
teaspoon coffee-flavored liqueur
1
cup frozen (thawed) whipped topping
36
chocolate-covered espresso beans

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
130
Calories from Fat
50
% Daily Value
Total Fat
5g
8%
Saturated Fat
2 1/2g
11%
Trans Fat
1/2g
Cholesterol
5mg
2%
Sodium
100mg
4%
Potassium
75mg
2%
Total Carbohydrate
21g
7%
Dietary Fiber
0g
0%
Sugars
14g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

 

Directions

  • 1 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.
  • 2 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.
  • 3 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.

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