Indulge in Double Chocolate Caramel Coffee Cups
Are you a fan of chocolate, caramel, and coffee? Then, you have come to the right place! I am excited to share with you my recipe for Double Chocolate Caramel Coffee Cups. This recipe is perfect if you are looking for a sweet treat or just want to impress your friends and family with your baking skills.
Not only is this recipe easy to make, but it’s also incredibly delicious. The combination of double chocolate, caramel, and coffee will satisfy your sweet tooth and give you the caffeine boost you need. Plus, the soft cookie cups will melt in your mouth and leave you wanting more.
Whether it’s for a special occasion or simply a weekend treat, these Double Chocolate Caramel Coffee Cups are sure to become a favorite in your household. So, what are you waiting for? Let’s get baking!
Why You’ll Love This Recipe
Are you a fan of all things chocolate? Do you love the luxurious taste of caramel? If so, then this double chocolate caramel coffee cups recipe is the perfect treat for you!
Imagine a warm and gooey chocolate chip cookie filled with sweet and creamy marshmallow creme, stuffed with caramel, drizzled with white chocolate and topped with sea salt. Now add a hint of espresso to it and you have yourself a cup full of indulgence.
But what makes this recipe even better is that it’s incredibly easy to make. With just a few ingredients like Betty Crocker Double Chocolate Chunk Cookie Mix, water, eggs and unsalted butter, you can create a dessert that looks like it came straight out of a bakery.
Not only will your taste buds thank you for this delicious treat, but your loved ones will too. These double chocolate caramel coffee cups are the perfect sweet ending to any meal or gathering. And with the holidays just around the corner, these decadent delights are sure to bring joy to any occasion.
So why settle for store-bought cookies when you can create something truly special with this recipe? Give it a try and I promise you won’t be disappointed!
Ingredient List
Here are the ingredients you need to make Double Chocolate Caramel Coffee Cups (Cookie Mix) recipe:
For the Cookies Ingredients:
- Betty Crocker Double Chocolate Chunk Cookie Mix
- 1 egg
- 2 tablespoons of water
- 4 oz of dark chocolate chips
- 1 teaspoon of baking soda
- ¼ teaspoon of sea salt
For the Caramel Stuffed Double Chocolate Cookies Ingredients:
- ½ cup butter, softened
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup cocoa powder
- 1 teaspoon baking soda
- pinch of salt
For the Chocolate Espresso Cookies Ingredients:
- Betty Crocker Dark Chocolate Chip Cookie Mix
- 1 egg
- 3 tablespoons of water
- 1 tablespoon of instant espresso coffee granules
For the Salted Caramel Stuffed Double Chocolate Chunk Cookies Ingredients:
- Betty Crocker Double Chocolate Chunk Cookie Mix
- 2 sticks of unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup dark brown sugar, packed
- 2 eggs
- 4 oz dark chocolate chips
- 2 cups all-purpose flour
- â…” cup cocoa powder double
- 1 teaspoon baking soda
- pinch of sea salt
The Recipe How-To
Now, let’s get into the exciting part – the actual recipe how-to. You’re in for a treat with these Double Chocolate Caramel Coffee Cups, so make sure to follow every step carefully for the best results.
Preparing the Cookie Mix
First things first, you need to prepare your Betty Crocker Double Chocolate Chunk Cookie Mix as per the package instructions.
- Preheat the oven to 350°F.
- In a large bowl, mix together your cookie dough, 2 eggs, and 8 tablespoons of unsalted butter (softened).
- Once thoroughly combined, add in the chocolate chunks and caramel-flavored chips that come with the cookie mix package.
- Mix until everything is evenly distributed throughout the dough.
Making the Coffee Cups
Next up is making those delicious coffee cups that hold this incredible dessert recipe.
- In a separate mixing bowl, whisk together:
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar (packed)
- 1/4 cup of instant espresso coffee granules
-
1 tablespoon of water
-
Add in 2 sticks of softened unsalted butter into this mixture and beat it together until it’s light and fluffy.
- Now introduce 2 large eggs one at a time into your mixture.
- Add in some dry ingredients:
- 1 teaspoon baking soda
-
!(!1/4!) teaspoon sea salt
-
!(!1 1/2!) cups all-purpose flour
-
!(!1/2!) cup cocoa powder
- Mix these dry ingredients gently until they are properly incorporated.
- Once everything is dissolved well, add 5oz jar of marshmallow creme.
- Fill 1/4th of each muffin tin with your cookie dough mixture.
- Create a well with a spoon in the center of the cookie dough to make space for your coffee cups filling. Be careful not to create a hole on the bottom.
Preparing the Coffee Filling
- In a mixing bowl, combine:
- 2/3 cup dark brown sugar (packed)
- 1 tablespoon of vanilla extract
-
!(!1/4!) teaspoon sea salt
- 4 oz of melted creamy caramel baking bits
- Once all ingredients are mixed well, add them to your muffin tins’ wells on top of the cookie dough.
- Add remaining cookie dough mixture on top of the coffee filling until the muffin tins are filled.
Baking
Bake these Double Chocolate Caramel Coffee Cups for
Substitutions and Variations
When it comes to baking, substitutions and variations are part of the fun. Here are some ideas for tweaking the Double Chocolate Caramel Coffee Cups recipe to suit your taste:
– Caramel stuffed cookies: If double chocolate isn’t enough for you, try stuffing these cookies with a little bit of caramel. Mold the dough around a piece of caramel candy or roll caramel into a ball and place in the center of the cookie before baking.
– Salted caramel: To add a salty-sweet twist to this recipe, sprinkle sea salt over the caramel before baking. This is perfect for those who love that sweet and savory flavor profile.
– Switch up the chocolate: While double chocolate is divine, there’s no harm in switching things up every once in a while. You can try incorporating dark chocolate chunks or milk chocolate chips to get a different flavor.
– Mix-ins: Who said cookies had to be limited to just chocolate chips? You can add in nuts like almonds or pecans for more texture and crunch. Marshmallow creme or vanilla extract also make great additions.
– Espresso cookies: If you’re a coffee lover, why not enhance the coffee flavor by increasing the espresso amount? Adding larger amounts will give you an extra jolt of caffeine as well as heighten the coffee aroma in this recipe.
Experimenting with substitutions and variations makes baking more exciting and always keeps things interesting!
Serving and Pairing
Once they are ready, these double chocolate caramel coffee cups make an indulgent and rich dessert that pairs well with a variety of beverages. With their decadent blend of chocolate, caramel, and espresso, these cookies are sure to be loved by all coffee and chocolate lovers alike.
For a perfect serving, it is best to serve these double chocolate caramel coffee cups hot from the oven or slightly warm. They should be served with a cup of steaming hot espresso coffee or a cup of hot chocolate to enhance the flavors.
If you’re looking to add some more texture and complexity to your dessert dish, you can also try pairing these cookies with a scoop of vanilla ice cream or some fresh whipped cream. This will provide a refreshing counterpoint to the rich and intense flavors present in the cookies.
For those who enjoy a bit of saltiness in their sweet dishes, salted caramel or sea salt caramel ice cream works beautifully as well. The saltiness pairs well with the sweet and rich flavor of the coffee cups.
These cookies are perfect for special occasions like Christmas, Valentine’s Day or any other festive event. Serve them up as a dessert option or as unique party favors for your guests. Either way, they are sure to become a favorite among all.
Make-Ahead, Storing and Reheating
These Double Chocolate Caramel Coffee Cups can be made ahead of time and stored for later! This is especially convenient if you’re entertaining and want to have a few things ready before your guests arrive. To make these ahead, simply store them in an airtight container at room temperature for 1-2 days.
If you want to make these even further ahead of time, you can freeze them! To freeze, let the cups cool completely after baking and filling with marshmallow creme. Then, wrap each cup tightly in plastic wrap and store in a freezer-safe container for up to 3 months. When ready to eat, thaw the cups in the fridge overnight and reheat in the microwave or oven before serving.
For storing baked but unfilled cookies, keep them in an airtight container at room temperature for up to 5 days. If you want to keep them for longer, freeze them like mentioned above.
When reheating the coffee cups that were made ahead or frozen, preheat your oven to 325°F. Place the cups on a baking sheet and wrap with foil, then bake for 10-15 minutes or until heated through. Alternatively, you can microwave the cups on high for 20-30 seconds until warm.
These Double Chocolate Caramel Coffee Cups are so versatile! They’re perfect as a dessert, mid-day snack or even as a breakfast treat with a cup of coffee. You’ll taste every bit of chocolate chips, cocoa powder and espresso with just enough caramel flavoring – it’s simply delicious! Don’t forget to save a few extras for yourself because they won’t last long once people start digging in!
Tips for Perfect Results
Making double chocolate caramel coffee cups is no rocket science, but there are a few essential tips to guarantee the perfect results that match the recipe’s flavor and beauty. Here are my top suggestions for perfecting this cookie mix recipe:
1. Follow the instructions as written
Recipes, especially baking ones, require attention to detail and following specific measurements. Skipping or swapping ingredients can cause a significant difference in your cookie cups’ texture and taste.
2. Use quality ingredients
Using fresh and high-quality ingredients like unsalted butter, eggs, and good chocolate brands with at least 70% cocoa solids will enhance the cookies’ flavor and texture.
3. Sift dry ingredients
Sifting cocoa powder, flour, baking soda, instant espresso granules, and salt into a mixing bowl removes clumps and aerates them, ensuring that they combine easily with the wet ingredients.
4. Don’t overmix
Overmixing the dough develops extra gluten that can make it overly chewy and tough. Mix everything until you get smooth consistency dough.
5. Chill the dough
Chilling the dough before rolling them into balls will prevent them from sticking to your palms while shaping them. This also helps cookies remain thicker rather than spreading out.
6. Don’t overbake
Baking for too long may seem logical if you want crunchy cookies however over-baking can cause the cookie cups to dry out or become burnt quickly.
7. For caramel stuffed cookies use homemade caramel sauce
Homemade caramel sauce makes it easy to control how thick or runny you want it and used as a filling tastes extra rich compared to pre-made caramel candy or caramels in those little individually-wrapped squares many people use in this recipe.
8. Baking times vary depending on oven calibration so keep an eye out!
Every oven is different, so keep an eye on your cookie cups throughout baking process to avoid under or overbaking, take them out until they are lightly golden but still tender.
By following these tips, your double chocolate caramel coffee cups will turn out perfect every time. But remember, perfection is not only about nailing the recipe but also about enjoying the process and indulging in every bite of these delicious cookies that have plenty of room for flavor experimentation.
Bottom Line
In conclusion, the double chocolate caramel coffee cups recipe is perfect for those who love the rich and decadent flavor of chocolate and the sweet and gooey taste of caramel. This recipe is easy to make with simple ingredients that can be easily found at any grocery store. With a creamy cheesecake filling and a drizzle of white chocolate, this recipe is perfect for any occasion including Christmas, Valentine’s day or just a sweet treat for yourself.
There are endless possibilities for substitutions and variations to make the recipe your own. You can opt for sea salt caramel cookies or try stuffed double chocolate chunk cookies. The choice is yours!
Don’t forget that this recipe can be made ahead of time and reheated when needed. Plus, you can always pair it up with your favorite hot beverage or enjoy it as an afternoon snack.
If you’re looking to impress your friends and family with your baking skills, this recipe will not disappoint! So what are you waiting for? Head to the kitchen and start creating these delightful double chocolate caramel coffee cups, and take your dessert game to the next level.
Double Chocolate Caramel Coffee Cups (Cookie Mix) Recipe
Ingredients
Cookie Cups
- 1 teaspoon instant espresso granules
- 1 tablespoon water
- 1 (17 1/2 ounce) package Betty Crocker double chocolate chunk cookie mix
- 3 tablespoons vegetable oil
- 1 egg
Topping
- 1 (1 lb) container betty crocker rich & creamy vanilla frosting
- 2 tablespoons caramel liqueur
- 1/2 cup marshmallow creme
- 2 tablespoons caramel topping
Instructions
- Heat oven to 375°F.
- Spray 36 miniature muffin cups with cooking spray, or line with paper baking cups.
- In large bowl, dissolve espresso granules in water.
- Add cookie mix, oil and egg; stir until soft dough forms.
- Shape dough into 36 (1-inch) balls; place in muffin cups.
- Bake 8 to 9 minutes or until set.
- Immediately make indentation in center of each cookie with end of wooden spoon to form a cup.
- Cool 30 minutes; remove from pan.
- In small bowl, stir frosting and liqueur until well blended.
- Gently stir in marshmallow creme.
- Spoon frosting mixture evenly into each cookie cup.
- Store covered in refrigerator.
- Before serving, use fork to drizzle each cookie cup with caramel topping.