Double Chocolate Caramel Coffee Cups Cookie Mix Recipes

SALTED CARAMEL STUFFED DOUBLE CHOCOLATE COOKIES

Steps:

• In a medium bowl whisk together flour, cocoa powder, baking soda, and salt. In a large bowl beat together butter, brown sugar, and sugar until light and fluffy (2-3 minutes). Mix in egg and vanilla until blended.
• Gradually mix in dry ingredients on low speed until just incorporated, don't over mix. Stir in the chocolate chips by hand. (I reserve 1/4 cup for adding at the end) Cover TIGHTLY and chill for 2 hours or overnight.
• Preheat oven to 350 degrees and take the dough out of the fridge while the oven is preheating.
• Roll 2-3 tablespoons of cookie dough into a ball. Break the ball in half and place one half on a baking sheet. Press a Rolo into the center of the cookie dough, top with remaining half of the cookie dough ball and press down on top of the Rolo to cover it completely. Press a few chocolate chips into the top. Repeat with remaining dough and Rolos, placing cookies about 3 inches apart on a baking sheet.
• Bake for 10-12 minutes until the tops of the cookies are just set. Sprinkle immediately with sea salt to taste, then allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
• Serve at room temperature for chewy caramel OR for melty caramel, pop a cookie in the microwave for 8-10 seconds (this is for my microwave, you might need to test with yours to find how many seconds yields a melted caramel center). Store in airtight container.

SALTED CARAMEL COOKIE CUPS

Steps:

• Preheat oven to 375°. In a large bowl, combine cookie mix and flour. Beat in butter and egg until blended. Shape dough into 1-1/4-in. balls; press onto bottom and up sides of greased mini-muffin cups., In a small bowl, combine cream cheese, chocolate chips and confectioners' sugar. Place a rounded teaspoon of filling in each cup. Press one caramel into the filling in each cup. Bake until edges are golden brown and caramel is melted, 9-11 minutes. Sprinkle with sea salt; top with a pecan half. Cool completely in pan on wire racks.

DOUBLE CHOCOLATE CARAMEL COFFEE CUPS (COOKIE MIX)

Steps:

• 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.

DOUBLE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the margarine, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt, and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of cookie dough into balls and place them 1 inch apart onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

DOUBLE-CHOCOLATE AND CARAMEL BARS (COOKIE EXCHANGE QUANTITY)

Steps:

• Heat oven to 350°F. Line 15x10x1-inch pan with foil, leaving about 2 inches of foil hanging over sides of pan.
• In large bowl, stir together flour, brown sugar, cocoa and egg. Cut in 1 1/4 cups of the butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in walnuts; reserve 3 cups of the crumb mixture. Press remaining mixture firmly in bottom of pan; sprinkle with 2 cups chocolate chips. Bake 15 minutes.
• Meanwhile, in heavy 2-quart saucepan, melt caramels with sweetened condensed milk and remaining 1/4 cup butter over low heat, stirring constantly. Pour over crust. Top with reserved crumb mixture. Bake about 20 minutes longer or until bubbly. Cool completely, about 2 hours.
• In small microwavable bowl, microwave 1 cup chocolate chips and the shortening uncovered on High 1 to 3 minutes, stirring halfway through heating time, until melted and thin enough to drizzle. Drizzle over bars. For bars, cut into 12 rows by 6 rows.

ULTIMATE DOUBLE CHOCOLATE COOKIES

Steps:

• Melt chocolate over a double boiler or in the microwave, stirring occasionally until smooth. Sift together flour, cocoa, baking powder, and salt; set aside.
• In a medium bowl, cream butter with white sugar and brown sugar until smooth. Beat in eggs one at a time, then stir in coffee crystals and vanilla until well blended. Stir in melted chocolate. Using a wooden spoon, stir in the dry ingredients just until everything comes together. Cover, and let stand for 35 minutes so the chocolate can set up.
• Preheat the oven to 350 degrees F (175 degrees C). Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.
• Bake for 8 to 10 minutes in the preheated oven. Cookies will be set, but the centers will still be very soft because of the chocolate. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.

COFFEEHOUSE CARAMEL-DARK CHOCOLATE-LATTE COOKIE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in egg, ice cream topping and vanilla. In another bowl, whisk flour, coffee granules, baking soda and salt; gradually beat into creamed mixture. Fold in chocolate chips., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Drop dough by rounded tablespoonfuls onto waxed paper-lined baking sheets; freeze until firm. Transfer to airtight container; return to freezer. To use, bake frozen cookies as directed, increasing time by 1-2 minutes.

TRIPLE CHOCOLATE COOKIE MIX

Steps:

• In a small bowl, whisk 1-1/4 cups flour, baking powder, salt and baking soda. In another bowl, whisk cocoa and remaining flour. In an airtight 5-cup or larger container, layer half of flour mixture and half of cocoa mixture; repeat. Layer sugars and chips in the order listed. Cover and store in a cool, dry place up to 3 months. Yield: 1 batch (about 5 cups)., To prepare cookies: Preheat oven to 350°. In a large bowl, beat butter, eggs and vanilla until well blended. Add cookie mix; mix well., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until firm, 12-14 minutes. Remove from pans to wire racks to cool. Store in an airtight container.