Ingredients
1
package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count)
1/2
cup powdered sugar
4
oz (half of 8-oz package) cream cheese, softened
2
tablespoons coffee-flavored liqueur or brewed coffee, room temperature
1/2
cup semisweet chocolate chips
1
cup Jif® Mocha Cappuccino Flavored Hazelnut Spread
24
chocolate-covered coffee beans (about 1/4 cup)
Preparation
Heat oven to 375°F. Spray 24 mini muffin cups and top of pans with cooking spray. Place 1 cookie dough round in each muffin cup. Bake 15 to 20 minutes or until golden brown. Cool completely in pans, about 20 minutes. Loosen with tip of knife; gently lift out.
In small bowl, place 1/4 cup of the powdered sugar. Dip rim of each cookie cup into powdered sugar. Reserve 1 teaspoon of the powdered sugar for sprinkling over tops of tartlets.
In large bowl, beat remaining 1/4 cup powdered sugar and the cream cheese with electric mixer on medium speed until smooth. Beat in liqueur. In small microwavable bowl, microwave chocolate chips on Medium (50%) 1 minute; stir. Microwave 30 to 40 seconds longer; stir until smooth. Beat melted chocolate into cream cheese mixture with electric mixer on low speed. Add mocha cappuccino hazelnut spread; beat on medium speed until blended.
Spoon or pipe about 1 tablespoon chocolate mixture into each cookie cup. Top each tartlet with chocolate-covered coffee bean. Refrigerate until ready to serve. Before serving, sprinkle with reserved 1 teaspoon powdered sugar. Store covered in refrigerator.
