Cappuccino Toppers

Cappuccino Toppers

  • PRINT

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1 package Pillsbury® Ready to Bake!™ refrigerated oatmeal chocolate chip cookies
  • 1 package cream cheese, softened (8 oz)
  • 1/3 cup sugar
  • 3 tablespoons instant cappuccino coffee mix
  • 1 1/2 cups frozen (thawed) whipped topping (4 oz)
  • 1 1/2 cups HERSHEY’S Mini Chips Semi-Sweet Chocolate
  • 2 tablespoons chocolate sprinkles

Directions

  • 1. Heat oven to 350°F. Spray 48 mini muffin cups with Crisco® Original No-Stick Cooking Spray. Cut each cookie in half; press each half into bottom of mini muffin cup.
  • 2. Bake 6 to 9 minutes or until golden brown. Cool 10 minutes in pans. With knife, remove cookies from pans to cooling racks. Cool completely, about 20 minutes.
  • 3. Meanwhile, in medium bowl, beat cream cheese, sugar and cappuccino mix with electric mixer on medium speed until smooth and creamy. Gently fold in whipped topping and small chocolate chips.
  • 4. Spoon or pipe mixture onto each cookie (if piping, fit decorating bag with star tip with 3/4-inch opening). Top each with sprinkles. Refrigerate 1 hour before serving. Store covered in refrigerator.

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