Ultimate Chocolate Cappuccino Cookie Cups Cookie Mix Food

CHOCOLATE CAPPUCCINO COOKIES

Steps:

• Heat oven to 350°F. Spray cookie sheets with cooking spray.
• In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add brown sugar, beating well. Add eggs, beating until blended.
• In another large bowl, mix flour, cocoa, coffee granules, baking powder, baking soda and salt. Gradually add to butter mixture, beating on low speed just until blended. Stir in cinnamon chips. Onto cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes. Cool 5 minutes; remove from cookie sheets to cooling racks.

ULTIMATE CHOCOLATE-CAPPUCCINO COOKIE CUPS

Steps:

• Heat oven to 375°F. 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 each 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 each cookie cup. Top each with espresso bean. Store covered in refrigerator.

CAPPUCCINO-CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line 24 standard muffin cups with paper liners. In a small bowl, combine espresso powder and 2 teaspoons hot water. Stir espresso and chocolate into batter; divide among muffin cups. Bake until a toothpick inserted in center of a cupcake comes out with a few moist crumbs attached, about 20 minutes, rotating halfway through. Let cool in pans on wire racks 5 minutes, then transfer cupcakes to racks and let cool completely. (Unfrosted cupcakes may be stored, in airtight containers, at room temperature, up to 2 days.)
• Set a large bowl over (not in) a pot of barely simmering water. Add sugar, egg whites, and cream of tartar and whisk constantly until mixture is warm and frothy and sugar is dissolved, about 4 minutes. Remove bowl from heat and, using an electric mixer, beat on medium until soft peaks form, about 4 minutes. Increase speed to high and beat until whites form medium-stiff, glossy peaks, about 3 minutes.
• Transfer frosting to a large zip-top bag and snip a 1/4-inch hole in one corner. Frost cupcakes, then finely grate some chocolate on top.

CHOCOLATE CAPPUCCINO COOKIES

Steps:

• In a small bowl, dissolve coffee granules in hot water. In a large bowl, combine the egg white, 3/4 cup sugar, oil, corn syrup, vanilla and coffee; beat until well blended. Combine the flour, cocoa and salt; gradually add to coffee mixture and mix well., Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten to 1/4-in. thickness with a glass dipped in the remaining sugar. , Bake at 350° for 5-7 minutes or until center is set. Remove to wire racks to cool. Store in an airtight container.

BASIC COOKIE MIX

Steps:

• In a large bowl, combine all the ingredients.
• Sift the mixture twice.
• Store in a tightly covered, labeled container for up to 3 months in a cool, dry place.
• For Sugar Cookies use: Preheat the oven to 350°F.
• In a large bowl, combine all ingredients.
• With lightly floured hands, shape the dough into 1" balls; arrange them about 2" apart on 2 lightly greased 13" X 9" baking sheets Bake for 12-15 minutes or until golden.
• Let cool for 1-2 minutes on the baking sheets; using a spatula, transfer to wire racks to cool completely.
• The cookies can be stored in a tightly covered container at room temperature for up to 1 wk.
• For Chocolate Chip Cookies use: Preheat the oven to 350°F.
• In a large bowl, combine the Basic Cookie Mix, butter, egg, and vanilla.
• Stir in chocolate chips and nuts, distributing them well.
• With lightly floured hands, shape the dough into 1" balls; arrange them about 2" apart on 2 lightly greased 13" X 9" baking sheets Bake for 12-15 minutes or until golden.
• Let cool for 1-2 minutes on the baking sheets; using a spatula, transfer to wire racks to cool completely.
• The cookies can be stored in a tightly covered container at room temperature for up to 1 wk.

WHITE CHOCOLATE-CAPPUCCINO COOKIES

Steps:

• In a small bowl, dissolve cappuccino mix in hot water. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in cappuccino mixture and egg yolk. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk. Cover and refrigerate 30 minutes or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cup-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets., Bake 10-12 minutes or until edges begin to brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., Pipe melted candy coating over cookies as desired, or dip each cookie halfway into melted candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets. If desired, dust with cocoa., Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and decorate as directed.

BOSTON CREAM DESSERT CUPS (COOKIE MIX)

Steps:

• Heat oven to 350°F
• Line 23 regular-size muffin cups with paper baking cups.
• Lightly spray baking cups with cooking spray.
• In large bowl, stir cookie mix, butter and egg until soft dough forms.
• Shape dough into 23 (1 1/2-inch) balls.
• Place 1 ball in each baking cup.
• Moisten bottom of small flat-bottomed glass with drop of water, then dip into 2 tablespoons sugar.
• Press glass on dough balls to flatten slightly, dipping glass in sugar after each dough ball.
• In same large bowl, beat cream cheese, 1/2 cup sugar, the flour and milk with electric mixer on medium speed until smooth.
• Beat in sour cream.
• On low speed, beat in eggs, one at a time, just until blended.
• Stir in dry pudding mix until well blended.
• Spoon about 2 tablespoons filling over dough in each cup.
• Bake 25 to 30 minutes or until set.
• Cool 30 minutes; remove from pan.
• Open container of frosting; remove foil lid.
• Microwave uncovered on High 30 seconds to soften frosting; stir until smooth.
• Spoon about 1 tablespoon frosting onto center of each cookie cup.
• Refrigerate about 1 hour or until set.
• Store covered in refrigerator.
• If desired, remove from paper baking cups to serve.

HAZELNUT CAPPUCCINO CRINKLES (COOKIE MIX)

Steps:

• Heat oven to 375°F
• In large bowl, stir cookie mix, oil, syrup, instant coffee and egg until soft dough forms.
• Roll dough into 1-inch balls; roll in powdered sugar.
• Place 2 inches apart onto ungreased cookie sheet.
• Bake about 9 minutes or until set.
• Immediately press candy piece into top of each cookie.
• Cool 1 minute; remove from cookie sheet to wire rack.