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;

Ultimate Chocolate Chip Cookies

These cookies are crispy at the edges, chewy in the center, and loaded with two kinds of chocolate. Feel free to add 2 cups chopped walnuts or pecans to the dough.

Prep: 10 minutes / Total: 45 minutes, plus chilling

Ingredients:

Makes 24

• 3 1/2 cups all-purpose flour (spooned and leveled)
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons baking powder
• 2 teaspoons coarse salt
• 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
• 1 1/2 cups packed light-brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1 1/4 cups milk chocolate chips
• 8 ounces semisweet chocolate, chopped

Directions:

1. In a bowl, whisk together flour, baking soda, baking powder, and salt.
2. In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in eggs, one at a time. Beat in vanilla. Mix in flour mixture just until incorporated; fold in chocolate chips and chunks.
3. Using a 1/4-cup ice cream scoop or a large spoon, drop dough onto a parchment-lined baking sheet (you should have 24) and refrigerate 1 hour. Preheat oven to 350 degrees, with racks in upper and lower thirds. Arrange 6 unbaked cookies, 3 inches apart, on each of two parchment-lined baking sheets. Bake until edges are light golden brown, 17 to 18 minutes, rotating sheets halfway through. Transfer cookies to a wire rack and let cool. Bake remaining dough using new parchment.

Helpful Hint

Unbaked cookies can be frozen on a baking sheet until firm; store in resealable plastic bag in the freezer, up to 1 month. Bake from frozen.

Ultimate Turtle Brownies

Make the ultimate! indulge brownie mix with extra caramel, nuts and chocolate.

Prep Time: 30 min / Total Time: 3 hours 5 min / Makes: 36 brownies

Ingredients:

• 1 box (1 lb 6.5 oz) Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch)
• Water, vegetable oil and eggs called for on brownie mix box
• 1 bag (14 oz) caramels, unwrapped
• 1/4 cup whipping cream
• 1 bag (11.5 oz) semisweet chocolate chunks (2 cups)
• 1 cup coarsely chopped pecans

Directions:

1. Heat oven to 350 degrees F. Spray bottom and sides of 13x9-inch pan with baking spray with flour. In medium bowl, stir brownie mix, pouch of chocolate syrup, water, oil and eggs until well blended. Spread 1/2 of batter (about 1 1/2 cups) in pan. Bake 15 minutes.
2. Meanwhile, in large microwavable bowl, microwave caramels and whipping cream uncovered on High 2 to 3 minutes, stirring occasionally, until smooth.
3. Pour caramel over partially baked brownie; spread to edges. Sprinkle with 1 cup of the chocolate chunks and 1/2 cup of the pecans. Drop remaining brownie batter by small spoonfuls onto caramel layer. Sprinkle with remaining 1 cup chocolate chunks and 1/2 cup pecans.
4. Bake 33 to 36 minutes longer or until center is almost set. Cool 1 hour at room temperature. Cover; refrigerate 1 hour before serving. For brownies, cut into 6 rows by 8 rows. Store covered at room temperature.

Do-Ahead: You can make these bars the day ahead and store tightly covered at room temperature.

Time-Saver: Buy prechopped pecans to save on prep time.

Nutrition Infmoration:

1 Brownie: Calories 210 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3g, Trans Fat 0g); Cholesterol15mg; Sodium 90mg; Total Carbohydrate 29g (Dietary Fiber 1g, Sugars 20g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 6% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2 
*Percent Daily Values are based on a 2,000 calorie diet.