Chocolate Carmel Espresso Chews

Chocolate Carmel Espresso Chews

Prep: 35 minutes Bake: 6-8 minutes per batch

Oven:375 degrees F Makes: 4 dozen cookies

1 tablespoon milk

1 1/2 teaspoons instant espresso powder or coffee granules

1 cup butter softened

1 cup granulated sugar

1 cup firmly packed brown sugar

2 eggs

2 1/2 cups all-purpose flour

3/4 cups unsweetned baking cocoa

1 teaspoon baking soda

1 cup finely chopped peacans (optional)

48 Rolo candies ( Round chewy carmels in milk chocolate), unwrapped.

Glaze:

1/2 teaspoons instant espresso or coffe granuels*

1-2 teaspoons hot water

1 cup powedered sugar

Heat oven to 375. Combined 1 tab;espoon milk and 1 1/2 teaspoons aspresso powder in small bowl. Set aside.

Combine butter, sugar and brown sugar in large mixing bowl; beat at medium speed until creamy. Add dissolve espresso powder mixture and eggs; continue beating until well mixed. Reduce speed to low; add flour, cocoa and baking soda. Stir in chopped pecans (optional). Beat, scrapping bowl often, until well mixed.

With lightly floured hands. shape dough into 48 (1 1/4-inch) balls. Place balls into lightly greased mini muffin pan cups*. Bake for 6-8 minutes or until puffed and set (insert a toothpick and if it comes out clean, then they are done..). Immediately press 1 candy piece, top-side down, into each Cookie. Cool for 10 minutes in pan; run small sharp knife inside edge of cups to remove cookies. Remove to wire rack. Cool completely.

Dissolve 1/2 teaspoon espresso powder into 1 tablespoon water in small bowl. Stir in powdered sugar and additional water if necessary for desired consistency. Drizzle Glaze over cooled cookie.

* Editors note: I used coffee grounds instead of the espresso powder. With making the glaze using coffee grounds I suggest getting a coffee filter and after letting the grounds "dissolve" filter out any grounds that are left and use the coffee water with the powdered sugar for your glaze.

Also, I followed the directions and put the cookies into the the mini muffin pans, and as you can see, that didn't turn out so well. I suggest using the mini muffin pan liners. The cookies came out so much better in my second batch!

These turned out very yummy. They are very brownie like!

Next time I will share my pistachio cookies with y'all.

Until next time, enjoy!!