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Caramel Macchiato Thumbprints
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Prep Time:
55 minutes
Total Time:
1 hour 25 minutes
Award-winning cookie recipe inspired by coffee shop flavors, addictively delicious.
Ingredients:
  • 2 teaspoons instant espresso coffee powder or granules
  • 1 tablespoon hot water
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1/2 cup butter or margarine, melted
  • 2 teaspoons vanilla
  • 1 egg
  • 18 caramels (from 14-oz bag), unwrapped
  • 2 tablespoons milk
  • 1/2 cup semisweet chocolate chips
  • 1 teaspoon shortening
Instructions:
  • Preheat the oven to 375°F. In a large bowl, mix together coffee powder and hot water until dissolved. Add cookie mix, flour, butter, vanilla, and egg, stirring until a soft dough forms.
  • Roll the dough into 1 1/2-inch balls and place them on ungreased cookie sheets, making sure to space them 2 inches apart. Use your thumb or the handle of a wooden spoon to create an indentation in the center of each cookie.
  • Bake for 8 to 10 minutes until the edges turn lightly golden brown. Allow the cookies to cool for 2 minutes, then transfer them from the baking sheets to cooling racks.
  • Place caramels and milk in a small microwave-safe bowl. Microwave the mixture uncovered on High for 1 to 1 1/2 minutes, stirring halfway through, until the caramels are completely melted. Spoon 1/2 teaspoon of caramel into each cookie's indentation. Allow the cookies to cool for 15 minutes before serving.
  • Microwave the chocolate chips and shortening in a small microwavable bowl on High for 1 to 1.5 minutes until smooth when stirred. Drizzle the melted chocolate over the cookies and allow it to set for about 30 minutes.

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