Espresso Fudge Cookie Cups

Espresso Fudge Cookie Cups

There's a java jolt in each mini cookie cup.

Prep Time

1:00

Hr:Mins

Total Time

1:00

Hr:Mins

Makes

36

cookie cups

1
pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
3
tablespoons vegetable oil
1
tablespoon water
1
egg
1/2
cup chocolate covered coffee beans, coarsely chopped
1
jar marshmallow creme
  1. Heat oven to 375°F. Place miniature paper baking cups in each of 36 mini muffin cups.
  2. In large bowl stir cookie mix, oil, water, and egg until soft dough forms. Stir in coffee beans. Shape dough into 36 (1-1/4 inch) balls; place in muffin cups.
  3. Bake about 10 minutes or until edges are set and top starts to crack. Immediately press one milk chocolate-covered caramel into center of each cookie cup. Cool completely, about 30 minutes. Remove from pans with narrow spatula.
  4. Place marshmallow creme into resealable food storage bag. Clip corner and pipe onto cooled cookie cups. Sprinkle with additional coffee beans if desired. Add a cup handle made from pretzel if desired.
Makes cookie cups

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.