Betty Crocker Holiday Cookies 2007 - (Page 45) prize-winning recipes Double-Chocolate Caramel-Coffee Cups Prep Time: 30 Minutes Start to Finish: 1 Hour 10 Minutes Servings: 3 dozen cookies Cookie CuPS 3. 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. 4. 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. High Altitude (3500-6500 ft): Bake 10 to 11 minutes. Nutrition Information Per Serving: 1 CookIe: Calories 130 (Calories from Fat 50); Total Fat 5g (Saturated Fat 1.5g); Cholesterol 5mg; Sodium 85mg; Total Carbohydrate 20g (Dietary Fiber 0g); Protein 0g 1 teaspoon instant espresso coffee granules 1 tablespoon water 1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix 3 tablespoons vegetable oil 1 egg ToPPing 1 container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting 2 tablespoons caramel-flavored liqueur ½ cup marshmallow creme 2 tablespoons caramel topping 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. 2. Shape dough into 36 (1-inch) balls; place in muffin cups. Tip » DID You kNow? Lindsay Weiss, of Overland Park, Kansas, was awarded honorable mention for this recipe in the 2007 Mix It Up with Betty! Cookie Mix Recipe Contest. Betty Crocker Most Requested RecipesTM 45
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