Chocolate Caramel Espresso Cookies.

Today I bring you a new recipe that just might have landed a permanent spot on my Annual Christmas Baking List.  Who doesn't love the combination of chocolate and caramel?  Add a hint of coffee?  Bliss.  These brownie-like cookies looked perfect from the moment I spotted the recipe and haven't let me down yet (I've already eaten two of them.)  The cookies are fairly simple to make, but do require a mini muffin pan.  Wish I had two.

 Chocolate Caramel Espresso Cookies.

(adapted from Land o' Lakes)

Cookie:

1 tablespoon chocolate milk (white would also work)

1 1/2 teaspoons instant coffee mix

1 cup butter

1 cup white sugar

1 cup brown sugar

2 eggs

2 1/2 cups flour

3/4 cup dry baking cocoa powder

1 teaspoon baking soda

1 package rolos (48-60 pieces unwrapped)

Drizzle:

1/2 teaspoon instant coffee mix

1-2 tablespoons water

1 cup powdered sugar

Combine milk and coffee mix in a small bowl then set aside.  Combine butter and sugars.  Beat until creamy.  Add dissolved coffee mix mixture and eggs.  Beat until well mixed.  Slowly add flour, cocoa, and baking soda.  With lightly floured hands, shape dough into 48-60 small balls (about the same size you would make for drop cookies). Place balls into lightly greased mini muffin tin. Bake in a 375 degree oven for 7 to 8 minutes or until puffed and set. Remove from oven and immediately press 1 candy into each cookie. Cool 10 minutes in the pan and then remove, placing on a cooling rack until completely cool.


Dissolve coffee mix into water in small bowl. Stir in powdered sugar (and more water if necessary) until you reach desired glazing consistency. Drizzle over completely cooled cookies.

Package in an air-tight container before you eat them all!