Round chocolate covered caramels make these cookies chewy and rich!
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Cookie
1 tablespoons milk
1 12 teaspoons instant espresso powder or coffee granules
1 cup Land O Lakes® Butter, softened
1 cup sugar
1 cup firmly packed brown sugar
2 12 cups all-purpose flour
34 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
12 teaspoon instant espresso powder or coffee granules
1 to 2 tablespoons hot water
1 cup powdered sugar
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.
Line mini muffin pans with decorative paper baking cups for gift giving.
