It’s probably no surprise- I’m a HUGE coffee fan. I drink it all day – hot, iced, cold brew, espresso – give it all to me! 🙂 So, I wanted to incorporate my love for everything coffee into a little cookie. Cookie cups are so much fun because they are super easy to make, and you can stuff them with pretty much anything. I used the cream I created for my Mocha Cream Puffs, added caramel, and BAM! You have a ridiculously rich and yummy Caramel Macchiato Cookie Cup!
You’ll use a mini muffin pan for this recipe, and any cookie cup recipe for the future. I highly recommend this amazing Trudeau Silicone Mini Muffin Pan. It’s absolutely amazing because everything cooks evenly and comes out clean. Plus, it’s dishwasher safe, so clean up is REALLY easy! I’ve had mine for over 2 years and it definitely takes a beating from me – and still acts like it it’s brand new.
Let’s make some cookies!
What you need:
- 2 packages sugar cookie dough (refrigerated, 16.5 oz tube)
- 1/2 cup coffee
- 25 large marshmallows
- 1 1/2 cup heavy whipping cream
- 1 teaspoon espresso powder
- caramel sundae topping
- Espresso Chips (get at Walmart or HERE)
Make them:
Preheat oven to 350 degrees.
Grease or spray muffin pan.
FOR EACH ROLL OF COOKIE DOUGH (so you’ll repeat this part): Cut cookie dough into 34 slices. It’s easiest to cut it in half, then keep halving the halves! With a 24 ct. mini muffin pan, you’ll do this in two batches – one for 24 cookie cups, and one for 10. You’ll get 31-34 even-sized cups using this recipe, (around 62 cookie cups total using both packages)
Press each slice into a spot in the pan, creating a “cup” – so that the bottom is covered, and the dough goes about 2/3 of the way up the sides.
Bake for 14-18 minutes, until the cookie edges become a deep golden color.
Allow to cool for 15 minutes after removing each cookie cup from the pan.
ESPRESSO CREAM FILLING
In a large, shallow saucepan, combine the coffee and marshmallows.
Cover and cook on LOW, until the marshmallows melt. Mix and stir until totally combined.
Take off the heat and put the mixture into a bowl. Cover it, and place it in your fridge until it thickens a bit (or until you’re done with the whipping cream, below).
Beat the whipping cream until soft peaks form.
Using a whisk, beat the coffee/marshmallow mixture and add the espresso powder.
Fold that coffee/marshmallow mixture into the whipping cream. Cover, and leave in the fridge until ready to use. It will thicken up and create a wonderful mousse-like texture!
Drop about 1/4-1/2 teaspoon caramel sauce into the bottom of each cookie cup.
Fill piping (or plastic) bag with cream filling, and fill each cup.
Top with drizzled caramel and espresso chips.
Be prepared to make multiple batches – this is one of my most popular and requested recipes now!
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Caramel Macchiato Cookie Cups
Ingredients
- 2 packages sugar cookie dough refrigerated, 16.5 oz tube
- 1/2 cup coffee
- 25 large marshmallows
- 1 1/2 cup heavy whipping cream
- 1 teaspoon espresso powder
- caramel sundae topping
- Espresso Chips
Instructions
- Preheat oven to 350 degrees.
- Grease or spray muffin pan.
- FOR EACH ROLL OF COOKIE DOUGH (so you'll repeat this part): Cut cookie dough into 34 slices. It’s easiest to cut it in half, then keep halving the halves! With a 24 ct. mini muffin pan, you’ll do this in two batches – one for 24 cookie cups, and one for 10. You’ll get 31-34 even-sized cups using this recipe, (around 62 cookie cups total using both packages)
- Press each slice into a spot in the pan, creating a “cup” – so that the bottom is covered, and the dough goes about 2/3 of the way up the sides.
- Bake for 14-18 minutes, until the cookie edges become a deep golden color.
- Allow to cool for 15 minutes after removing each cookie cup from the pan.
- ESPRESSO CREAM FILLING
- In a large, shallow saucepan, combine the coffee and marshmallows.
- Cover and cook on LOW, until the marshmallows melt. Mix and stir until totally combined.
- Take off the heat and put the mixture into a bowl. Cover it, and place it in your fridge until it thickens a bit (or until you’re done with the whipping cream, below).
- Beat the whipping cream until soft peaks form.
- Using a whisk, beat the coffee/marshmallow mixture and add the espresso powder.
- Fold that coffee/marshmallow mixture into the whipping cream. Cover, and leave in the fridge until ready to use. It will thicken up and create a wonderful mousse-like texture!
- Drop about 1/4-1/2 teaspoon caramel sauce into the bottom of each cookie cup.
- Fill piping (or plastic) bag with cream filling, and fill each cup.
- Top with drizzled caramel and espresso chips.
Jeni’s Disclaimer: I’m just a regular girl. I love to drink wine while I bake. I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious from the pictures. I create my recipes from inspiration of scents and flavors around me. I also repurpose my grandma’s old recipes. If you love to bake and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.
9 Comments
These look so fancy and decadent!
What a delicious treat idea. I am going to be making these in the very near future!
Caramel Macchiato Cookie Cups look like so much fun to make! I know my whole family would enjoy having a few of these!
This looks incredibly delicious. I can’t wait to try this recipe.
Would love to have these, perfect to distract myself from a rough day
These look absolutely delicious!
Amazing
These look and sound fantastic! I can’t wait to try them!
This looks like the perfect thing to try and make right now. My husband has been wanting something sweet every now and again and these look like what he would so enjoy. Printing a copy.