With a mocha cookie cup filled with caramel toffee and topped with chocolate, these English Toffee Cappuccino Cookies need a place on your cookie tray.
Preheat oven to 350. Line 8 holes of a cupcake tin with foil liners.
Combine all the dough ingredients in the food processor and pulse until uniform dough forms.
Divide into 8 balls and put each in a foil-lined cupcake tin.
Bake for 18 minutes or until slightly firm to the touch. Cool completely.
Meanwhile, combine the sweetener, cream, and butter in a medium saucepan. Cook over medium, stirring frequently, until deep golden brown and thickened. Depending on the heat of your stovetop this can take 10-15 minutes. Watch it carefully. Cool for ten minutes.
Using a tart tamper or the back of a tablespoon to make an indent in each cookie cup. Fill with the caramel.
Melt the chocolate in the microwave or in a double boiler. I melt chocolate in the microwave stirring every thirty seconds. Spread the tops of the cookies with the chocolate.
The toffee center gets hard when refrigerated for more than a few hours so I recommend leaving these at room temperature. They should be fine for 2-3 days.
Notes
Nutrition: The nutrition facts are for one cookie. These are big! They are made in a regular-sized cupcake pan. Each has 2.6 net carbs.Notes on Sweeteners: