Double-Chocolate Caramel-Coffee Cups

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[h=4]Ingredients[/h][h=2]Cookie Cups[/h]1teaspoon instant espresso coffee granules1tablespoon water1pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix3tablespoons vegetable oil1egg
[h=2]Topping[/h]1container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting2tablespoons caramel-flavored liqueur1/2cup marshmallow creme2tablespoons caramel topping


[h=4]Directions[/h]
  • 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.
  • 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 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.


 
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