Cappuccino Toffee Cookie Cups
These Cappuccino Toffee Cookie Cups feature soft espresso infused cookie dough loaded with toffee bits and chocolate chips, baked into individual cups and filled with a light cappuccino whipped cream. They are the perfect bite sized treat for coffee lovers and easy to customize for keto friendly diets.
Equipment
- Muffin tin
- Large mixing bowl
- Hand mixer
- Wire cooling rack
- Small shot glass or spoon
Ingredients
Cookie Dough
- 1.75 cups all-purpose flour
- 0.5 cup unsalted butter softened
- 0.5 cup brown sugar packed
- 0.25 cup granulated sugar
- 1 tablespoon instant espresso powder
- 1 teaspoon vanilla extract
- 1 large egg
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup toffee bits
- 0.5 cup chocolate chips or sugar free chocolate chips
Cappuccino Filling
- 1 cup heavy cream cold
- 2 tablespoons powdered sugar
- 0.5 teaspoon instant espresso powder for filling
Instructions
- Preheat the oven to 350°F (175°C) and generously grease a standard 12 cup muffin tin.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 to 3 minutes.
- Mix in the egg, vanilla extract, and instant espresso powder until fully combined and smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt, then gradually fold into the wet mixture until just combined.
- Gently fold in the toffee bits and chocolate chips until evenly distributed throughout the dough.
- Scoop about 2 tablespoons of dough into each muffin cavity, pressing down slightly and shaping the edges upward to form a cup.
- Bake for 10 to 12 minutes, or until the edges are golden but the centers still look slightly underbaked.
- Immediately after baking, use the back of a small spoon or a shot glass to press down the centers, deepening the cup shape while still warm.
- Let the cookie cups cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Beat the heavy cream, powdered sugar, and instant espresso powder together until soft peaks form, then pipe or spoon into the cooled cookie cups before serving.
Notes
For best texture, do not overbake; the centers should look slightly soft when removed from the oven. Press the centers down immediately after baking, as the cookies set quickly once cooled. Store filled cookie cups in the refrigerator in an airtight container for up to 3 days. Unfilled cups can be frozen for up to 2 months. For a keto friendly version, substitute almond flour and use sugar free chocolate chips.