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Ingredients
- 1 1/2 cup Butter , unsalted, room temperature
- 1 cup Sugar
- 1 Egg , large
- 3 1/4 cups All-purpose flour
- 4 teaspoon Starbucks VIA Instant Latte White Chocolate Mocha
- 16 Caramels
- 2 tablespoon Heavy Cream
- 1/2 cup Chocolate Chips
Instructions
- Preheat oven to 350F.
- In a large bowl use a mixer to beat the butter and sugar together.
- Add egg and continue to mix until all ingredients are thoroughly combined.
- In a small bowl mix together flour and coffee powder.
- Turn mixer to low and add flour mixture. Do not over mix. Stop as soon as flour is combined.
- Make dough into 1-inch balls and place on a baking sheet 3-4 inches apart.
- Use the back of a teaspoon, or your thumb, to press down in the center of the ball to make an indentation.
- Bake until cookies are golden brown around edges, 18 – 20 minutes.
- When cookies come out of the oven use the back of the teaspoon to gently press the centers down again.
- Let the cookies cool completely on a wire rack.
- Unwrap caramel candies and place them in a microwave safe bowl. Add heavy cream and microwave, 15 seconds at a time, until melted.
- Once the cookies have cooled fill each indentation with the caramel.
- Let caramel cool and then place the chocolate chips in a microwaveable dish and microwave for 15 seconds at a time until they are completely melted. Drizzle the top of the cookies with melted chocolate.
- Once chocolate has hardened serve and enjoy!
Notes
Note: If you are placing these cookies in a container where they will be stacked on top of each other I suggest putting wax paper between each layer.
