Ultimate Chocolate Cappuccino Cookie Cups Cookie Mix Recipes

ULTIMATE CHOCOLATE-CAPPUCCINO COOKIE CUPS

Steps:

• Heat oven to 375°F. Line 36 miniature muffin cups with paper baking cups, or spray with cooking spray. In large bowl, dissolve coffee mix 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 whipped topping. Spoon frosting mixture into decorating bag with star tip. Pipe frosting into each cookie cup. Top each with espresso bean. Store covered in refrigerator.

CHOCOLATE CAPPUCCINO COOKIES

Steps:

• In a small bowl, dissolve coffee granules in hot water. In a large bowl, combine the egg white, 3/4 cup sugar, oil, corn syrup, vanilla and coffee; beat until well blended. Combine the flour, cocoa and salt; gradually add to coffee mixture and mix well., Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten to 1/4-in. thickness with a glass dipped in the remaining sugar. , Bake at 350° for 5-7 minutes or until center is set. Remove to wire racks to cool. Store in an airtight container.

ULTIMATE CHOCOLATE CAPPUCCINO COOKIE CUPS (COOKIE MIX)

Steps:

• Heat oven to 375°F
• Line 36 miniature muffin cups with paper baking cups, or spray with cooking spray.
• In large bowl, dissolve coffee mix 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 whipped topping.
• Spoon frosting mixture into decorating bag with star tip.
• Pipe frosting into each cookie cup.
• Top each with espresso bean.
• Store covered in refrigerator.

CHOCOLATE CHIP COOKIE IN A COFFEE CUP

Steps:

• 1. In a coffee cup add 1 tablespoon of butter and melt in microwave (about 20 seconds)..remove from microwave and add; white sugar, brown sugar, several drops of vanilla extract and stir until blended well...add egg yolk, stir again, then add the scant 1/4 cup of flour and salt, stir one more time before adding the 2 T. of chocolate chips and stir one last time. YOU MUST DO IT IN THIS ORDER...or it won't turn out right. (trust me I know..I did it my way, and oh brother what a mess...directions are for a reason...learned my lesson..lol!)~Picture to the left is the melted butter..before adding other ingredients.
• 2. Microwave for 50-60 seconds..if using a large base cup then 50 seconds, if using a shallow deep cup then 60 seconds. ~Picture to the left is of the batter once you add all the other ingredients except the chocolate chips..which you add right after blending as shown in the cup.
• 3. REmove from Microwave and cool for a couple of minutes....eat immediately, or add vanilla ice cream to the mug with chocolate syrup or whipping cream and a cherry on top.
• 4. I ate mine after about 2 minutes out of the microwave plain..it was soft, yet it was amazing..as I ate it and it started cooling it got the crunch just like a baked chocolate chip cookie ( I have a picture of a spoonful of the cooled crunchy cookie on it, below the main picture)...What a great find, I will do this again and again...it is that good!
• 5. This is how good is was...notice I said WAS...gone in a flash!
• 6. All the ingredients and utensils you need..plus your microwave!

SPICED CAPPUCCINO KISS COOKIES

Steps:

• Beat butter, brown sugar and 1/4 cup sugar until light and fluffy. Beat in egg, espresso powder and vanilla. In another bowl, whisk together flour, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, until firm enough to shape, about 1 hour., Preheat oven to 350°. Mix cinnamon and remaining sugar. Shape dough into twenty-four 1-in. balls; roll in cinnamon sugar. Place 2 in. apart on ungreased baking sheets., Bake until lightly browned, 10-12 minutes. Immediately top with chocolate kisses, pressing lightly. Cool slightly on pans before removing to wire racks to cool.