Caramel Chocolate Macchiato Cookies
2 teaspoons instant coffee granules
1 Tablespoon hot water
1 Pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/4 cup AP flour
1/2 cup butter, melted
2 teaspoons vanilla extract
18 caramels (from a 14 oz bag), unwrapped
2 Tablespoons milk
1/2 cup semi sweet chocolate chips
1 teaspoon butter
1: Heat oven to 375* F. In large bowl, dissolve coffee granules in hot water. Sir in cookie mix, flour, butter, vanilla and egg until very soft dough forms.
2: Shape dough into 1.5 inch balls. On ungreased cookie sheet place balls 2 inches apart. Using thumb, make indentation in the center of each cookie.
3: Bake 8-10 minutes or until edges are light golden brown. Cool 2 minutes, remove from cookie sheets to cooling racks.
4: In small microwavable bowl, microwave caramels and milk uncovered on high for 1 minute to 1 minute and 30 seconds, stirring once, until caramels are melted. Spoon 1/2 teaspoon caramel into indentation in each cookie. Cool 15 minutes.
5: In another small microwavable bowl, microwave chocolate chips and butter uncovered on high for 1 minute to 1 minute and 30 seconds or until chips can be stirred smooth. Drizzle chocolate over cookies. Let stand about 30 minutes until set.
Once completely cooled store in an airtight container. Makes 3 dozen cookies.