Double Chocolate Caramel Coffee Cups (Cookie Mix)

Source: Betty Crocker NOTE: Cookie mix used is 1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix

• Ready In: 1 hr
• Serves: 18
• Yields: 36 cookie cups

Ingredients

• Cookie Cups

• 1  teaspoon  instant  espresso granules
• 1  tablespoon water
• 1 (17 1/2ounce) package  Betty Crocker double chocolate chunk cookie mix
• 3  tablespoons  vegetable oil
• 1  egg

• Topping

• 1 (1 lb) container  betty crocker rich & creamy  vanilla frosting
• 2  tablespoons  caramel liqueur
• 1⁄2 cup marshmallow creme
• 2  tablespoons  caramel topping

Directions

1. Heat oven to 375°F.
2. Spray 36 miniature muffin cups with cooking spray, or line with paper baking cups.
3. In large bowl, dissolve espresso granules in water.
4. Add cookie mix, oil and egg; stir until soft dough forms.
5. Shape dough into 36 (1-inch) balls; place in muffin cups.
6. Bake 8 to 9 minutes or until set.
7. Immediately make indentation in center of each cookie with end of wooden spoon to form a cup.
8. Cool 30 minutes; remove from pan.
9. In small bowl, stir frosting and liqueur until well blended.
10. Gently stir in marshmallow creme.
11. Spoon frosting mixture evenly into each cookie cup.
12. Store covered in refrigerator.
13. Before serving, use fork to drizzle each cookie cup with caramel topping.