Gluten-Free Chocolate Cappuccino Tarts

Looking for a great-tasting chocolate-cream cheese treat? Then check out this cookie tart recipe. MORE + LESS -

Cookie Cups

package Immaculate Baking Co.™ gluten free fudge brownie cookie dough

tablespoon instant espresso coffee powder

teaspoons hot water

oz cream cheese, softened (from 8-oz package)

3/4

cup powdered sugar

teaspoon gluten-free vanilla

1/4

teaspoon instant espresso coffee powder

chocolate-covered coffee beans (about 1/4 cup)

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1

Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Place mini paper baking cup in each of 24 mini muffin cups.
2

Dissolve 1 tablespoon espresso powder in hot water. Place cookie dough in medium bowl; break up with hands. Add dissolved espresso; mix in with hands. Shape dough into 24 (1 1/4-inch) balls. Place balls in muffin cups.
3

Bake 12 to 14 minutes or just until set (do not overbake). Cool 30 minutes. Remove cups from pan.
4

In medium bowl, mix cream cheese, powdered sugar, vanilla and 1/4 teaspoon espresso powder with electric mixer on medium speed until smooth. Using decorating bag or spoon, fill each cookie cup with rounded teaspoonful topping. Top each with coffee bean. Store in refrigerator.

No espresso powder? Use regular instant coffee granules instead, but expect a milder coffee flavor.
If your hands get sticky while shaping the dough into balls, use plastic kitchen gloves or spray hands with cooking spray.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.