Double-Chocolate Caramel-Coffee Cups

Honorable Mention - Contest Recipe 2007! Wow guests with elegant and easy cookies, thanks to Betty Crocker cookie mix and frosting.

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( 20 Ratings)

20 Ratings

5 Stars 40%

4 Stars 25%

3 Stars 30%

2 Stars

1 Stars

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Prep Time 30 min
Total Time 1 hr 10 min
Servings 36

Ingredients

Cookie Cups

1: teaspoon instant espresso coffee granules

1: tablespoon water

1: pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix

3: tablespoons vegetable oil

1: egg

Topping

1: container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting

2: tablespoons caramel-flavored liqueur

1/2: cup marshmallow creme

2: tablespoons caramel topping

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Directions

1 Heat oven to 375°F. Spray 36 miniature muffin cups with cooking spray, or line with paper baking cups. In large bowl, dissolve espresso granules 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 marshmallow creme. Spoon frosting mixture evenly into each cookie cup. Store covered in refrigerator. Before serving, use fork to drizzle each cookie cup with caramel topping.

EXPERT TIPS

Expert Tips

This recipe was awarded honorable mention in the 2007 Mix It Up with Betty! Cookie Mix Recipe Contest.

If you have only one 12-cup mini muffin pan, cover the extra dough to keep it from drying out. Bake one pan at a time, cooling the pan completely before refilling with dough.

Other flavored liqueurs, such as Irish cream liqueur or coffee-flavored liqueur, can be used for the caramel-flavored liqueur.

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