1 tablespoon milk
1 1/2 teaspoons instant espresso powder or coffee granules
1 cup sugar
1 cup firmly packed brown sugar
2 1/2 cups all-purpose flour
3/4 cup unsweetened baking cocoa
1 teaspoon baking soda
1 cup finely chopped pecans, if desired
1 (9-ounce) package (48) round chewy caramels in milk chocolate, unwrapped
1/2 teaspoon instant espresso powder or coffee granules
1 to 2 tablespoons hot water
1 cup powdered sugar
Heat oven to 375°F.
Combine 1 tablespoon milk and 1 1/2 teaspoons espresso powder in small bowl; set aside.
Combine butter, sugar and brown sugar in bowl; beat at medium speed until creamy. Add dissolved espresso powder mixture and eggs; continue beating until well mixed. Add flour, cocoa and baking soda. Beat at low speed, scraping bowl often, until well mixed. Stir in chopped pecans, if desired.
With lightly floured hands, shape dough into 48 (1 1/4-inch) balls. Place balls into lightly greased mini muffin pan cups. Bake 6-8 minutes or until puffed and set. (Do not overbake.) Immediately press 1 candy, top-side down, into each cookie. Cool 10 minutes in pan; run small sharp knife around inside edge of cups to remove cookies. Place onto cooling rack. Cool completely.
Dissolve 1/2 teaspoon espresso powder into 1 tablespoon water in small bowl. Stir in powdered sugar and additional water, if necessary, for desired glazing consistency. Drizzle glaze over cooled cookies.
Store cookies in container with tight-fitting lid.
Line mini muffin pans with decorative paper baking cups for gift giving.