Pillsbury Bake-Off Countdown: Cappuccino Toppers Recipe

Image: Pillsbury Bake-OffCakeSpy Note: I am beyond ecstatic to announce that I have been invited as a media guest to the 45th Annual Pillsbury Bake-Off in Orlando, Florida! The event will take place in late March; til then, I am going to feature several of the sweets finalists here in anticipation of the big day!

File under "adorable": mini cups of cappuccino cream! They may resemble mini cups with a cappuccino topping, but rest assured, they're all delectable dessert! "It's a dessert-tray must have - little cookie cups of creamy coffee and chocolate filling. Pillsbury cookies make it so easy!", says recipe creator Dawn Onuffer of Crestview, FL.


  • 1 package Pillsbury® Ready to Bake!™ refrigerated oatmeal chocolate chip cookies
  • 1 package (8 oz) cream cheese, softened
  • 1/3 cup sugar 3tablespoons instant cappuccino coffee mix
  • 1 1/2 cups frozen (thawed) whipped topping (4 oz)
  • 1/4 cup Hershey’s mini chips semi-sweet chocolate baking chips
  • 2 tablespoons chocolate sprinkles


  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 mini 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.