We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Cappuccino Toppers

(18)
  6 reviews
  • 30 min prep time
  • 2 hr 5 min total time
  • 7 ingredients
  • 48 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

It's a dessert-tray must have - little cookie cups of creamy coffee and chocolate filling. Pillsbury® cookies make it so easy!

Bake-Off® Contest 45, 2012
Dawn Onuffer
Crestview, Florida

Ingredients

1
package Pillsbury™ Ready to Bake!™ refrigerated oatmeal chocolate chip cookies
1
package (8 oz) cream cheese, softened
1/3
cup sugar
3
tablespoons instant cappuccino coffee mix
1 1/2
cups frozen (thawed) whipped topping (4 oz)
1/4
cup mini chips semi-sweet chocolate baking chips
2
tablespoons chocolate sprinkles

Steps

  • 1 Heat oven to 350°F. Spray 48 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Cut each cookie in half; press each half into bottom of mini muffin cup.
  • 2 Bake 6 to 9 minutes or until golden brown. Cool 10 minutes in pans. With knife, remove cookies from pans to cooling racks. Cool completely, about 20 minutes.
  • 3 Meanwhile, in medium bowl, beat cream cheese, sugar and cappuccino mix with electric mixer on medium speed until smooth and creamy. Gently fold in whipped topping and mini chips.
  • 4 Spoon or pipe mixture onto each cookie (if piping, fit decorating bag with star tip with 3/4-inch opening). Top each with sprinkles. Refrigerate 1 hour before serving. Store covered in refrigerator.
  • 1 Heat oven to 350°F. Spray 48 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Cut each cookie in half; press each half into bottom of mini muffin cup.
  • 2 Bake 6 to 9 minutes or until golden brown. Cool 10 minutes in pans. With knife, remove cookies from pans to cooling racks. Cool completely, about 20 minutes.
  • 3 Meanwhile, in medium bowl, beat cream cheese, sugar and cappuccino mix with electric mixer on medium speed until smooth and creamy. Gently fold in whipped topping and mini chips.
  • 4 Spoon or pipe mixture onto each cookie (if piping, fit decorating bag with star tip with 3/4-inch opening). Top each with sprinkles. Refrigerate 1 hour before serving. Store covered in refrigerator.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
80
Calories from Fat
40
% Daily Value
Total Fat
4 1/2g
7%
Saturated Fat
2 1/2g
12%
Trans Fat
1/2g
Cholesterol
5mg
2%
Sodium
55mg
2%
Total Carbohydrate
10g
3%
Dietary Fiber
0g
0%
Sugars
7g
7%
Protein
0g
0%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Bake-Off is a registered trademark of General Mills ©2012 Crisco is a trademark of The J.M. Smucker Company
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved