Double Chocolate Caramel Coffee Cups

 

Double Chocolate Caramel Coffee Cups

Wow guests with elegant and easy cookies, thanks to Betty Crocker cookie mix and frosting.

Prep Time: 30 min
Total Time: 1 hour 10 min
Makes: 3 dozen cookies

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 crème
2 tablespoons caramel topping

Heat oven to 375F. 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.

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.
In small bowl, stir frosting and liqueur until well blended. Gently stir in marshmallow crème. Spoon frosting mixture evenly into each cookie cup. Store covered in refrigerator. Before serving, use fork to drizzle each cookie cup with caramel topping.

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

High Altitude (3500-6500 ft): Bake 10 to 11 minutes.
Source: Betty Crocker