Caramel Macchiato Thumbprints

By carvalhohm

Ingredients

• 2 teaspoons instant espresso coffee powder or granules
• 1 tablespoon hot water
• 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
• 1/4 cup Gold Medal® all-purpose flour
• 1/2 cup butter or margarine, melted
• 2 teaspoons vanilla
• 1 egg
• 18 caramels (from 14-oz bag), unwrapped
• 2 tablespoons milk
• 1/2 cup semisweet chocolate chips
• 1 teaspoon shortening

Details

Servings 36
Adapted from bettycrocker.com

Preparation

Step 1

Heat oven to 375°F. In large bowl, dissolve coffee powder in hot water. Stir in cookie mix, flour, butter, vanilla and egg until very soft dough forms.

Shape dough into 1 1/2-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie.

Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.

In small microwavable bowl, microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Spoon 1/2 teaspoon caramel into indentation in each cookie. Cool 15 minutes.

In another small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until chips can be stirred smooth. Drizzle chocolate over cookies. Let stand about 30 minutes or until chocolate is set.

Chilll dough for about 20 minutes to make it easier to shape.

To drizzle chocolate easily, spoon melted chocolate into small resealable food-storage plastic bag; cut small tip from 1 bottom corner. Squeeze bag gently to drizzle chocolate over cookies.

1 Serving (1 Cookie)
Calories 120