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.
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.
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.
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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|Serving Size: 1 Serving (22g)|
|Recipe Makes: 48 Servings|
|Calories from Fat: 34 (49%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 7.5mg||2 %|
|Sodium 48.6mg||2 %|
|Potassium 31.9mg||1 %|
|Total Carbohydrate 8.9g||3 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 8.4g|
|Protein 1g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 69
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