Caramel Macchiato Thumbprints

Create a coffee shop favorite flavor in a delicious cookie with a cookie mix. From Betty Crocker.

• Ready In: 1 hr 25 mins
• Yields: 36 cookies

Ingredients

• 2  teaspoons instant espresso coffee powder
• 1  tablespoon hot water
• 1 (17 1/2ounce) envelope  betty crocker  sugar cookie mix
• 1⁄4 cup Gold Medal all-purpose flour
• 1⁄2 cup butter or 1⁄2 cup margarine, melted
• 2  teaspoons vanilla
• 1  egg
• 18  caramels, unwrapped (from 14-oz bag)
• 2  tablespoons milk
• 1⁄2 cup  semi-sweet chocolate chips
• 1  teaspoon shortening

Directions

1. 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.
2. 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.
3. Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.
4. 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.
5. 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.