Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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Round chocolate covered caramels make these cookies chewy and rich!
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.
Dietary Fiber: 1g
Is Rolo the candy of choice here, or are there others that work better?
To make them on a cookie sheet, I made the 1 1/4" balls like it said but then I pushed a rolo into it and and reformed the ball around the rolo. I baked them for 8-9 minutes.
These cookies were very good. Moist and had a wonderful flavor. I would definitely make them again. My only hint is use the small mini cupcake papers, there is no problem removing from tray and the cookies look so festive
These were a HIT with my husband and four teenage sons! A pretty simple recipe to make. They are rich and dense like a brownie. I am going to try flavored coffee or possibly flavored creamer for the glaze next time I make them.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3053
© 2014 Land O'Lakes, Inc.
Every year around this time, I start to panic a little. How am I ever going to decide what cookies to bake for the holiday season?! Do I stick with the classics or try something new? How many can we eat at our house (more than I care to admit…but cookies count as part of a balanced breakfast, right?) Without self-restraint, I could probably make a dozen different kinds!
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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