Ultimate Chocolate Cappuccino Cookie Cups (Cookie Mix)

Get sweet satisfaction and a java fix with mini cookies. Cookie mix and ready-to-spread frosting are the foolproof secrets.

• Ready In: 1 hr 15 mins
• Serves: 36
• Yields: 36 cookies

Ingredients

• 2  tablespoons  instant cappuccino mix
• 1  tablespoon water
• 17 1⁄2 ounces  Betty Crocker double chocolate chunk cookie mix
• 3  tablespoons  vegetable oil
• 1  egg
• 1 (16 ounce) container  betty crocker rich & creamy  chocolate frosting
• 1  teaspoon  coffee-flavored liqueur
• 1  cup  frozen whipped topping, thawed
• 36  chocolate-covered coffee beans

Directions

1. Heat oven to 375°F
2. Line 36 miniature muffin cups with paper baking cups, or spray with cooking spray.
3. In large bowl, dissolve coffee mix 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.
9. Remove from pan.
10. In small bowl, stir frosting and liqueur until well blended.
11. Gently stir in whipped topping.
12. Spoon frosting mixture into decorating bag with star tip.
13. Pipe frosting into each cookie cup.
14. Top each with espresso bean.
15. Store covered in refrigerator.