So, gotta be honest, I became completely obsessed with my Mini Tea & Cookie Cups and knew I had to recreate them with my other obsession besides tea…coffee. In my original quest of getting healthy several years ago, a gave up a lot of vices, coffee is not one of them. Now, I drink my coffee completely black, no sugar, no milk, no fancy shmancy toffee flavored creamers… nada.
These cookie cups on the other hand, are deliciously sweet with that coffee kick to them, and have one of my absolute favorite cookies as the base, snickerdoodles. All that cinnamon sugar goodness filled with coffee infused whipped frosting, oh snap y’all, sooo good. And I can’t get over how adorable and extra wonderful these cups are in mini form and I’m gonna go ahead and throw out there I will probably be wracking my brain for further amazing, wonderful flavors to make into mini cookie cups. 🙂
Alrighty, let’s go ahead and infuse your milk with your instant coffee
Take your coffee/milk and your flour…
Mix it up and start to heat it…
When it starts to look like thin mashed potatoes take it off the heat…
Now take your cookie mix and butter…
Then add your egg…
Mix, mix and mix…
Roll your cookie dough in your cinnamon/sugar…
Press your cookie balls into your mini pans…
Baking…
While still warm, press your teaspoon into the dough to form a cup…
Take your butter and sugar…
Whip your butter and sugar until light and fluffy…
Then add your coffee/milk mixture to your butter and sugar…
Then whip, whip, whip until it’s super light and fluffy and wonderful…
Pipe your frosting in your cups and enjoy!
mmm fancy sugar crystals and a coffee bean…
- Betty Crocker Snickerdoodle Cookie Mix.
- 1 Cinnamon/Sugar Packet (that comes with the cookie mix).
- 1 Stick (1/2 Cup) of Unsalted Butter, Melted.
- 1 Tablespoon of Water.
- 1 Egg.
- 1 Cup of Milk, Warm.
- 1.5 Tablespoons of Instant Coffee.
- 2 Sticks of Unsalted Butter, Room Temperature.
- 1 Cup of Sugar.
- Preheat your oven 375 degrees F and spray your mini muffin tins with baker's spray and set aside.
- If using cookie mix, place in mixing bowl and place cinnamon/sugar mixture in a small separate bowl.
- With a handheld or stand mixer with paddle attachment mix your melted butter, water, and egg into the cookie mix until it forms the dough.
- Scoop your dough and roll into 1" balls then roll your dough into the sugar/cinnamon mixture until covered completely.
- Place the dough in your tins, pressing in the middle and up the sides to form a cup shape.
- Bake for 8-10 minutes or until slightly golden, I took mine out at 9 minutes and they were perfect.
- While your cups are still warm, press them with a 1 teaspoon measuring spoon to form a perfect cup.
- Let cups cool completely and remove from tins.
- Measure your milk and warm slightly in the microwave, not too hot just warm enough to dissolve the coffee crystals.
- Place your crystals in the milk, stirring, making sure they dissolve fully.
- In a medium saucepan place your coffee/milk mixture and flour.
- On medium heat continuously stir your milk/flour mixture until it becomes the texture of thin mashed potatoes, let it come to room temperature.
- With a handheld or stand mixer with paddle attachment beat your butter and sugar until it's light and fluffy.
- Then add your milk/flour mixture and beat, beat and beat until it is the texture of whipped cream, you will whip this frosting a lot.
- Then place or pipe into your cookie cups and enjoy!
- You can totally use your own snickerdoodle cookie dough recipe if you like, but the cookie mixes have worked wonderfully for me so far.