Chocolate Caramel Espresso Chews

Chocolate Caramel Espresso Chews (Adapted from Land O Lakes)

For the dough

1 tablespoon milk
1 1/2 teaspoons instant espresso powder or coffee granules
2 1/2 cups all-purpose flour
3/4 cups cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
16 tablespoons (2 sticks or 1 cup) unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla
1 cup finely chopped pecans, toasted
48 Rolo candies, unwrapped

For the glaze

1/2 teaspoon instant espresso powder
1 to 2 tablespoons hot water
1 cup confectioners' sugar

To prepare the dough

Preheat oven to 375 degrees.

In a small bowl, stir together milk and espresso powder.

In a medium bowl, whisk together flour, cocoa, baking soda and salt.

In a large mixing bowl, beat together butter and sugars until smooth and creamy. Beat in dissolved espresso powder and milk mixture. Mix in eggs, one at a time, beating until combined after each. Mix in vanilla. Add dry ingredients and mix until combined. Fold in pecans.

Shape dough into 1 1/4" balls, lightly flouring your hands as needed to prevent sticking. Set balls into miniature muffin tins lightly sprayed with cooking spray. Place into the oven and baked until puffed and set, about 6 to 8 minutes. Remove from the oven and quickly, but carefully, press 1 candy piece, top-side down, into each cookie. Set aside and allow to cool for 10 minutes. Run a thin knife around the edge of each individual muffin well, then gently remove cookies to a wire rack to cool completely.

To prepare the glaze

In a small bowl, stir espresso powder into 1 tablespoon water. Stir in confectioners' sugar - if it is too thick to drizzle, stir in enough of the remaining tablespoon hot water to thin. Drizzle over cooled cookies.

Makes 48 cookies.

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