Ooh la la! Sugar cookie cups hold a melt-in-your-mouth indulgent filling for this dessert tray must-have.
Bake-Off® Contest 46, 2013
Rebecca Moe
Citrus Heights, California
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1
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package Pillsbury™ Ready to Bake!™ refrigerated sugar cookies
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1/2
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cup powdered sugar
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4
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oz (half of 8-oz package) cream cheese, softened
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2
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tablespoons coffee-flavored liqueur or brewed coffee, room temperature
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1/2
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cup semisweet chocolate chips
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1
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cup Jif® Mocha Cappuccino Flavored Hazelnut Spread
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24
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chocolate-covered coffee beans (about 1/4 cup)
Steps
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1
Heat oven to 375°F. Spray 24 mini muffin cups and top of pans with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown. Cool completely in pans, about 20 minutes. Loosen with tip of knife; gently lift out.
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2
In small bowl, place 1/4 cup of the powdered sugar. Dip rim of each cookie cup into powdered sugar. Reserve 1 teaspoon of the powdered sugar for sprinkling over tops of tartlets.
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3
In large bowl, beat remaining 1/4 cup powdered sugar and the cream cheese with electric mixer on medium speed until smooth. Beat in liqueur. In small microwavable bowl, microwave chocolate chips on Medium (50%) 1 minute; stir. Microwave 30 to 40 seconds longer; stir until smooth. Beat melted chocolate into cream cheese mixture with electric mixer on low speed. Add mocha cappuccino hazelnut spread; beat on medium speed until blended.
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4
Spoon or pipe about 1 tablespoon chocolate mixture into each cookie cup. Top each tartlet with chocolate-covered coffee bean. Refrigerate until ready to serve. Before serving, sprinkle with reserved 1 teaspoon powdered sugar. Store covered in refrigerator.
-
1
Heat oven to 375°F. Spray 24 mini muffin cups and top of pans with Crisco® Original No-Stick Cooking Spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown. Cool completely in pans, about 20 minutes. Loosen with tip of knife; gently lift out.
-
2
In small bowl, place 1/4 cup of the powdered sugar. Dip rim of each cookie cup into powdered sugar. Reserve 1 teaspoon of the powdered sugar for sprinkling over tops of tartlets.
-
3
In large bowl, beat remaining 1/4 cup powdered sugar and the cream cheese with electric mixer on medium speed until smooth. Beat in liqueur. In small microwavable bowl, microwave chocolate chips on Medium (50%) 1 minute; stir. Microwave 30 to 40 seconds longer; stir until smooth. Beat melted chocolate into cream cheese mixture with electric mixer on low speed. Add mocha cappuccino hazelnut spread; beat on medium speed until blended.
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4
Spoon or pipe about 1 tablespoon chocolate mixture into each cookie cup. Top each tartlet with chocolate-covered coffee bean. Refrigerate until ready to serve. Before serving, sprinkle with reserved 1 teaspoon powdered sugar. Store covered in refrigerator.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 210
- Calories from Fat
- 110
% Daily Value
- Total Fat
- 12g
- 18%
-
- Saturated Fat
- 4 1/2g
- 21%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 80mg
- 3%
- Total Carbohydrate
- 25g
- 8%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 6g
- Protein
- 1g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 2%
- 2%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company
Jif and Simply Jif are trademarks of The J.M. Smucker Company
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