Caramel Chocolate Macchiato Cookies

Caramel Chocolate Macchiato Cookies


Ingredients:
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

Method:
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.