Shelly's Recipe

CHOCOLATE CAPPUCCINO COOKIE CUPS

Category: Cookies

2 tbsp cappuccino-flavored instant coffee mix
1 tbsp water
1 (1 lb 1.5 oz) pouch double chocolate chunk or chocolate chip cookie mix
3 tbsp vegetable oil
1 egg
1 container chocolate frosting
1 tsp coffee-flavored liqueur
1 cup frozen whipped topping (thawed)
36 chocolate-covered espresso beans

Heat oven to 375. 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. Bake 8 to 9 minutes or until set. Immediately make indentation in center of cookie with end of wooden spoon to form a cup. Cool 30 minutes. Remove from pan.

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 cookie cup. Top with espresso bean. Store covered in refrigerator.