| 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 |
| 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. |
| Spray paper baking cups or muffin cups with cooking spray. Bake 9 to 10 minutes. |
|
| This recipe was one of fifteen winners in the 2006 Mix It Up with Betty! Cookie Mix Recipe Contest. More than $10,000 was awarded! |
|
| 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. |
|
| 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. |
Nutrition Information:
170 ( 60); 7g ( 2 1/2g, 1g); 5mg; 85mg; 27g ( 0g, 22g); 0g 0%; 0%; 0%; 4% 2 ; 0 ; 1 1/2 2