Cappuccino Toppers

(18)
6 reviews.
  • 30 min prep time
  • 2 hr 5 min total time
  • 7 ingredients
  • 48 servings

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

Directions

  1. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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