Espresso Fudge Cookie Cups

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

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Prep Time 60 min
Total Time 60 min
Servings 36

Ingredients

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

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Directions

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.

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Posted 12/16/2012 8:56:30 AM REPORT ABUSE JoniBoney said:

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I haven't tried this yummy sounding recipe yet but in Step 3, it says "Immediately press one milk chocolate-covered caramel into center of each cookie cup." There is no mention of caramel in the ingredients.

This reply was: Helpful Inspiring