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Caramel Chocolate Macchiato Cookies

Posted Dec 14 2009 12:00am

These are some of the best cookies I think I've ever had. They remind me of one of my favorite coffee drinks from Starbucks. They were simple to make and I think they are rather pretty. I didn't expect the kids to like them, since they are coffee flavored... but so far all of the children who've tried them liked them very much. While these do contain some coffee, there isn't enough in the recipe to concern me about giving them to children. In 3 dozen cookies there is only about as much instant coffee as it would take to make between 1 and 2 cups of coffee. I've liked these so well that I plan to make a couple more batches before Christmas to give as gifts to some of my coffee loving friends and family.

Caramel Chocolate Macchiato Cookies
From Betty Crocker Holiday Cookies Magazine

2 teaspoons instant coffee granules
1 Tablespoon hot water
1 Pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/4 cup AP flour
1/2 cup butter, melted
2 teaspoons vanilla extract
1 egg
18 caramels (from a 14 oz bag), unwrapped
2 Tablespoons milk
1/2 cup semi sweet chocolate chips
1 teaspoon butter

1: Heat oven to 375* F. In large bowl, dissolve coffee granules in hot water. Sir in cookie mix, flour, butter, vanilla and egg until very soft dough forms.

2: Shape dough into 1/5 inch balls. On ungreased cookie sheet place balls 2 inches apart. Using thumb, make indentation in the center of each cookie.

3: Bake 8-10 minutes or until edges are light golden brown. Cool 2 minutes, remove from cookie sheets to cooling racks.

4: In small microwavable bowl, microwave caramels and milk uncovered on high for 1 minute to 1 minute and 30 seconds, stirring once, until caramels are melted. Spoon 1/2 teaspoon caramel into indentation in each cookie. Cool 15 minutes.

5: In another small microwavable bowl, microwave chocolate chips and butter uncovered on high for 1 minute to 1 minute and 30 seconds or until chips can be stirred smooth. Drizzle chocolate over cookies. Let stand about 30 minutes until set.

Once completely cooled store in an airtight container. Makes 3 dozen cookies.
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