Ultimate Chocolate-Cappuccino Cookie Cups

Prep Time: 45 Minutes / Total Time: 1 Hour 15 Minutes / Makes: About 3 dozen cookies

Ingredients:

• 2 tablespoons cappuccino-flavored instant coffee mix
• 1 tablespoon water
• 1 pouch (1 lb 1.5 oz) Betty Crocker double chocolate chunk or chocolate chip cookie mix
• 3 tablespoons vegetable oil
• 1 egg
• 1 container Betty Crocker Rich & Creamy chocolate frosting
• 1 teaspoon coffee-flavored liqueur
• 1 cup frozen (thawed) whipped topping
• 36 chocolate-covered espresso beans

Directions:

1. Heat oven to 375 degrees 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.
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.
3. 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.

Did You Know?

This recipe was one of fifteen winners in the 2006 Mix It Up with Betty! Cookie Mix Recipe Contest. More than $10,000 was awarded!

Variation

If you don’t have a decorating bag and tip, just put the frosting mixture in a resealable food-storage plastic bag. Snip off a corner, and squeeze the frosting into each baked cookie cup.

Do-Ahead

You can bake the cookies, wrap tightly and store in the freezer for up to 2 months. They’ll be ready to frost whenever you need them.

Nutrition Information:

1 Serving (1 Cookie)

• Calories 170
  • (Calories from Fat 60),

• Total Fat 7g
  • (Saturated Fat 2 1/2g,
  • Trans Fat 1g),
• Cholesterol 5mg;
• Sodium 85mg;
• Total Carbohydrate 27g
  • (Dietary Fiber 0g,
  • Sugars 22g),
• Protein 0g;

Chocolate-Coconut Macaroon Cups

Prep: 10 minutes / Total: 50 minutes

Ingredients:

• Nonstick cooking spray
• 2 large egg whites
• 1/4 cup sugar
• 2 tablespoons unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 package (7 ounces) sweetened shredded coconut
• 1/2 cup sliced almonds

Directions:

1. Preheat oven to 350 degrees F. Coat a standard (12-cup) nonstick muffin tin with cooking spray.
2. In a large bowl, whisk egg whites, sugar, cocoa powder, and salt until combined. Add coconut; mix with a fork until coated. Dividing evenly, spoon mixture into prepared tin, and pat in gently with moistened fingers; sprinkle with almonds, and pat on gently.
3. Bake until almonds are golden, 25 to 30 minutes. Cool 10 minutes in tin. Run a thin metal spatula around macaroons to loosen them from pan; turn out onto rack, and cool completely. Cookies keep in an airtight container at room temperature up to 3 days.

Mini Ice Cream Cookie Cups

MILLION-DOLLAR WINNER! An easy make-ahead recipe is a fun and impressive dessert for your next gathering.

Prep: 20 min / Total: 45 min / Makes: 24 tarlets

Ingredients:

• 1 package (16 oz) Pillsbury Ready to Bake! refrigerated sugar cookies (24 cookies)
• 4 teaspoons sugar
• 1/3 cup Fisher Chef’s Naturals Chopped Walnuts, finely chopped
• 1/2 cup Hershey’s semi-sweet chocolate baking chips
• 1/4 cup Smucker’s Seedless Red Raspberry Jam
• 1 1/2 cups vanilla bean ice cream, softened
• 24 fresh raspberries

Directions:

1. Heat oven to 350 degrees F. Spray 24 mini muffin cups with Crisco Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown.
2. Place 2 teaspoons of the sugar in small bowl. Dip end of wooden spoon handle in sugar; carefully press into center of each cookie to make 1-inch-wide indentation. Cool completely in pan, about 20 minutes.
3. Meanwhile, in small bowl, mix walnuts and remaining 2 teaspoons sugar; set aside. In small microwavable bowl, microwave chocolate chips uncovered on High 30 to 60 seconds, stirring after 30 seconds, until smooth.
4. Run knife around edges of cups to loosen; gently remove from pan. Dip rim of each cup into melted chocolate, then into walnut mixture. Place walnut side up on cookie sheet with sides.
5. In another small microwavable bowl, microwave jam uncovered on High about 15 seconds until melted. Spoon 1/2 teaspoon jam into each cup. Freeze cups about 5 minutes or until chocolate is set.
6. Spoon ice cream into cups, using small cookie scoop or measuring tablespoon. Top each cup with fresh raspberry; serve immediately.

Prepare cookie cups through step 5 omitting jam. Store covered up to two days at room temperature. When ready to serve, fill with jam, ice cream and top with raspberry.

Nutritional Information:

1 Serving (1 Tartlet)

• Calories 140
  • (Calories from Fat 60),

• Total Fat 7g
  • (Saturated Fat 2 1/2g,
  • Trans Fat 0g),
• Cholesterol 0mg;
• Sodium 55mg;
• Total Carbohydrate 19g
  • (Dietary Fiber 0g,
  • Sugars 13g),
• Protein 1g;

Dulce de Leche Filled Chocolate Cups

Ingredients:

• 2 cups bittersweet and semi-sweet chocolate chips, mixed
• 1 can sweetened condensed milk
• sea salt

Instructions:

1. Preheat oven to 425 degrees.
2. Pour sweetened condensed milk into shallow pie pan and place in a large baking pan.
3. Top condensed milk with a quick shake of sea salt.
4. Fill baking pan with water to the midway point of the pie pan.
5. Cover the pie pan tightly with tin foil and bake for 1 to 1 1/2 hours.
6. Allow to cool and whisk dulce de leche until smooth.
7. Store in airtight container until ready to use.

- 

1. Slowly melt first half of chocolate chips in microwave on medium heat for one minute, stir.
2. Microwave again on medium for 30 seconds, stir and repeat until chips have melted smoothly.
3. Drop a spoonful into the bottom of a mini muffin liner and pull up the sides with a spoon.
4. Allow filled tablespoon of dulce de leche into each chocolate cup.
5. Chill for additional half hour.
6. Melt second half of chocolate and spoon over cups.
7. Level by gently slapping tins into table.
8. Top with a light grind of sea salt.
9. Chill for one hour before serving.

“Boo-tiful” JELL-O Cups

Prep: 20 mins / Total: 50 mins / Makes: 4 servings

What you need:

• 3/4 cup boiling water
• 1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
• 2 cups ice cubes
• 2/3 cup thawed COOL WHIP Whipped Topping, divided
• 8 miniature semi-sweet chocolate chips

Make it

ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice; stir 3 to 5 min. or until gelatin is thickened. Remove any unmelted ice. Whisk in 1/3 cup COOL WHIP until well blended. Pour into 4 dessert dishes.

REFRIGERATE 30 min. or until firm.

DROP remaining COOL WHIP by spoonfuls onto desserts to resemble ghosts. Add chocolate chips for the eyes.

Kraft Kitchen Tips

HOW TO THAW COOL WHIP WHIPPED TOPPING

the best way to thaw frozen COOL WHIP Whipped Topping is in its container in the refrigerator. Depending on the size tub you have, the thawing time varies. Recommended thawing times are: 8-oz. tub - 4 hours; 12-oz. tub - 5 hours; 16-oz. - 6 hours. We DOT NOT recommend thawing COOL WHIP Whipped Topping in the microwave. 

Coffee Ice Cream Cookie Cups Recipe

12 Servings / Prep: 30 min. Bake: 15 min. + freezing

Ingredients:

• 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough
• 2 cups coffee ice cream
• Whipped cream and chocolate syrup
• 1/3 cup English toffee bits or almond brickle chips

Directions:

1. Let dough stand at room temperature for 5-10 minutes to soften. Cut into 12 slices; press onto the bottoms and up the sides of greased muffin cups.
2. Bake at 350 degrees for 12-14 minutes or until golden brown. Cool slightly on a wire rack. Spoon ice cream into each cup. Cover and freeze for 1-2 hours or until firm.
3. Remove cups from pan. Garnish with whipped cream and chocolate syrup. Sprinkle with toffee bits. Yield: 12 servings.

Nutrition Facts: 1 serving (1 each) equals 255 calories, 13 g fat (5 g saturated fat), 20 mg cholesterol, 131 mg sodium, 33 g carbohydrate, 1 g fiber, 2 g protein.

Choco-Peanut Butter Cups

Sugar flavor of refrigerated cookie dough can be substituted for peanut butter in these yummy and versatile cookie cups.

Prep Time: 40 min / Total Time: 1 Hr 40 min

Makes: 24 cookie cups

Ingredients:

• 1 roll (16.5 oz) Pillsbury refrigerated peanut butter cookies
• 1 cup Hershey’s premier white baking chips (6 oz)
• 1 1/2 cups JIF Creamy Peanut Butter
• 1 cup Hershey’s semi-sweet baking chips (6 oz)
• 4 Nature Valley oats ‘n honey crunchy granola bars (2 pounds from 8.9-oz box), crushed (3/4 cup)*

Directions:

1. Heat oven to 350 degrees F. Spray 24 mini muffin cups with CRISCO Original No-Stick Cooking Spray, or grease with shortening. Cut cookie dough into 24 slices. Press 1 slice in bottom and up side of each mini muffin cup, forming 1/4-inch rim above top of cup (sprinkle fingers with flour if necessary). Bake 10 to 15 minutes or until edges are deep golden brown. Cool in pans on cooling racks 5 minutes. With tip of handle of wooden spoon, press dough down in center of each cup to make room for 2 tablespoons filling.
2. Meanwhile, in 2-quart saucepan, melt white chips and 3/4 cup of the peanut butter over low heat, stirring constantly. Divide mixture evenly into cookie cups (about 1 tablespoon each). Refrigerate 10 minutes.
3. In same 2-quart saucepan, melt semi-sweet baking chips and remaining 3/4 cup peanut butter over low heat, stirring constantly. Divide chocolate mixture evenly on top of peanut butter mixture in each cup (about 1 tablespoon each). Sprinkle crushed granola bars over top of each. Refrigerate until set, about 1 hour. Remove from muffin cups before serving.

High Altitude (3500-6500 ft): Break up cookie dough into bowl; knead or stir 1/4 cup flour into dough. Divide dough into 24 pieces; press 1 piece in each cup.