Ingredients for Coffee Cup Cookies
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How to Make Coffee Cup Cookies
- In a small bowl, cream together 1/2 cup (1 stick) softened butter and 4 ounces softened cream cheese until light and fluffy.
- Gradually add 1 1/2 cups all-purpose flour, mixing until just combined. Do not overmix.
- Cover the dough and chill in the refrigerator for at least 1 hour.
- Preheat your oven to 325°F (160°C). Line a mini muffin tin with paper liners.
- Roll the chilled dough into 24 balls (about 1 inch in diameter).
- Press each ball firmly into a mini muffin cup, covering the bottom and sides.
- Place one chocolate kiss in the center of each cookie cup.
- In a separate bowl, whisk together 1 large egg, 1 tablespoon instant espresso powder (or 2 tablespoons strong brewed coffee, cooled), 2 tablespoons unsweetened cocoa powder, and 1/4 cup granulated sugar until well combined.
- Spoon the coffee mixture evenly over the chocolate kisses in each cookie cup.
- Bake on the upper-middle rack of your preheated oven for 22-25 minutes, or until the edges are set and the tops are slightly firm.
- Let the cookies cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Store in an airtight container at room temperature or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
54g
Fat
40g
Carbs
7g
