Caramel Macchiato Thumbprint Cookies:

2 t. instant espresso coffee powder

1 T. hot water

1 pouch Betty Crocker sugar cookie mix

1/4 C. all-purpose flour

1/2 C. butter – melted

2 t. vanilla

1 egg

18 caramels – unwrapped

2 T. milk

1/2 C. semisweet chocolate chips

1 t. shortening (I left this out and just mixed milk with the chocolates before melting)



Heat oven to 375°F. In large bowl, dissolve coffee powder in hot water. Stir in cookie mix, flour, butter, vanilla and egg until very soft dough forms.
Shape dough into 1 1/2-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.
In small microwavable bowl, microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Spoon 1/2 teaspoon caramel into indentation in each cookie. Cool 15 minutes.
In another small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until chips can be stirred smooth. Drizzle chocolate over cookies. Let stand about 30 minutes or until chocolate is set.



Source: Betty Crocker