Cappuccino Cookie Cups

Do you receive the Overtime Cook email newsletter? It’s full of recipes, kitchen tips, menus and more! Click here to sign up. P.S – it’s completely free!

This is such an old recipe of mine, and still a favorite! I originally published these in my magazine column back in 2012 (yeah, I’m very old!). They were a hit back then, and I decided it’s time to give them the spotlight again. 

The base of this recipe is a delicious, coffee flavored cookie cup. The whipped cream topping is the icing on the not-so-proverbial cake. It takes these from “yummy cookie” to “wow these look AND taste great!” If you want to keep it simpler, you can skip the topping. 

Did you know that I share cooking demos, menu plans, giveaways, and lots more exclusive content on Instagram?

Follow me there for all that bonus content that you don’t want to miss!

Cappuccino Cookie Cups

Yield: 4-5 dozen

Print

Ingredients

• 1 cup (2 sticks) margarine
• 1 ¼ cups dark brown sugar
• ¼ cup corn syrup
• ½ Tablespoon (1 ½ teaspoons) vanilla extract
• 2 Tablespoons coffee liqueur
• 2 eggs
• 2 cups flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 Tablespoons instant coffee powder

Topping:

• 1 cup parve whip or whipping cream
• ½ cup confectioner’s sugar.
• Cinnamon, for dusting

Instructions

Preheat oven to 350. Grease a mini muffin pan well. I like to use floured baking spray.
In the bowl of an electric mixer, cream together the margarine, brown sugar and corn syrup. Add the vanilla, coffee liqueur, and eggs, beating well to combine after each addition.
In a separate bowl, sift together the flour, baking soda and salt. Add in the coffee powder and stir to distribute it evenly. Turn the mixer to a low speed and slowly add in the flour mixture, stirring until just
combined.
Using a small cookie scoop or a half tablespoon measuring spoon, drop the batter into the prepared pan. Do not overfill the pan or they will spill over the edges while baking- cups should be about two thirds full.
Bake at 350 for 11 minutes. Leave in pan to cool for a couple of minutes, then turn the pan over and shake gently to release cookie cups. Allow them to cool completely before frosting.

Topping: In the bowl of an electric mixer, using the whisk attachment, beat the parve whip or cream until it is stiff
and holds its shape.
Remove bowl from mixer and use a rubber spatula to stir in the confectioner’s sugar.
Spoon or pipe the whipped cream over the cooled cookie cups.

Notes

Make ahead: These freeze nicely in an airtight container.

 Like This Recipe? You will absolutely LOVE my cookbooks!

They also make a great gift! 

Click here to purchase Something Sweet.

Click here to purchase Real Life Kosher Cooking

Click here to purchase More Real Life Kosher Cooking

Never miss a new recipe! Follow me for all the updates on: 

Facebook|  Instagram | Twitter | Pinterest

Enjoy these adorable little treats! -Miriam 

Disclosure: OvertimeCook.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.