These delicious little sugar cookie cups are filled with an amazing espresso mousse, surrounded by caramel drizzle and espresso chips. They are SUPER easy to make, too!
2packages sugar cookie doughrefrigerated, 16.5 oz tube
1 1/2cupheavy whipping cream
caramel sundae topping
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.