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Double-Chocolate Caramel-Coffee Cups

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By Betty Crocker Kitchens
Updated Apr 22, 2009
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Honorable Mention - Contest Recipe 2007! Wow guests with elegant and easy cookies, thanks to Betty Crocker cookie mix and frosting.

Double-Chocolate Caramel-Coffee Cups

  • Prep Time 30 min
  • Total 1 hr 10 min
  • Servings 36
  • Ingredients 9
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Ingredients

Cookie Cups

Topping

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

130 Calories
5g Total Fat
0g Protein
20g Total Carbohydrate
15g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
130
Calories from Fat
50
Total Fat
5g
8%
Saturated Fat
1 1/2g
9%
Trans Fat
1g
Cholesterol
5mg
2%
Sodium
85mg
4%
Potassium
45mg
1%
Total Carbohydrate
20g
7%
Dietary Fiber
0g
0%
Sugars
15g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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