Chocolate Caramel Espresso Chews

Name: Chocolate Caramel Espresso Chews
Prep time: 35 min
Total time: 2 h
Yield: 48 cookies
Ingredients: Cookie; 1 tablespoons milk; 1 1/2 teaspoons instant espresso powder or coffee granules; 1 cup Land O Lakes® Butter softened; 1 cup sugar; 1 cup firmly packed brown sugar; 2 large Land O Lakes® Eggs; 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; Glaze; 1/2 teaspoon instant espresso powder or coffee granules; 1 to 2 tablespoons hot water; 1 cup powdered sugar

Round chocolate covered caramels make these cookies chewy and rich!

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35 min

Prep Time

2 hrs

Total Time

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Ingredients

1 tablespoons milk

1 ¹/₂ teaspoons instant espresso powder or coffee granules

1 cup Land O Lakes® Butter, softened

1 cup sugar

1 cup firmly packed brown sugar

2 large Land O Lakes® Eggs

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

Glaze

¹/₂ teaspoon instant espresso powder or coffee granules

1 to 2 tablespoons hot water

1 cup powdered sugar

How to make

STEP 1

Heat oven to 375°F.
STEP 2

Combine 1 tablespoon milk and 1 1/2 teaspoons espresso powder in small bowl; set aside.
STEP 3

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.
STEP 4

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.
STEP 5

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.
STEP 6

Store cookies in container with tight-fitting lid.

Tip #1

Line mini muffin pans with decorative paper baking cups for gift giving.

130 Calories

4.5 Fat (g)

20 Cholesterol (mg)

75 Sodium (mg)

21 Carbohydrates (g)

1 Dietary Fiber

1 Protein (g)

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