Cappuccino Caramel Chocolate Cookies

Cook time: 10 Min  Prep time: 20 Min  Serves: 36 cookies



1 c crushed werther’s caramel hard candies
2 c all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 c crisco shortening
1 stick (1/2 c) unsalted butter, softenend
1/2 c sugar
1/2 c light brown sugar packed
1 egg
1 tsp vanilla
1 1/2-2 Tbsp instant coffee granules
4 tsp water
2 c (1 pkg) semi sweet chocolate chips
2 Tbsp shortening or butter



1. Preheat oven to 375F. In a bowl, add all your dry ingredients and sift or mix well.
2. In your mixer bowl or bowl using hand mixer, beat your sugars and butter and shortening till light and fluffy. Turn off mixer. In a mini bowl, disolve the instant coffee with the water. Add to the cream mixture, add your vanilla, finally your egg.
3. Slowly add your dry ingredients, till soft dough forms. Turn off mixer. Add your crushed pounded caramels and stir into batter till thoroughy incorporated. **See Cooks Notes Using a small wet cookie scoop (wet – meaning that you dip the scooper in water every 2-3 scoops to ensure easier handling), scoop out dough and bake for 7-8 minutes. Remove from oven, and let the cookies rest on the cookie sheet for a few minutes till able to easily remove without breaking unto the cooling racks.
4. When all the cookies are on the cooling racks. Place chcolate chips and butter or shortening in a microwave safe bowl. Nuke in 10-15 second increments till very glossy and liquid. Add chocolate mixture into a squeeze bottle and drizzle over cookies. Or, you can use the back of a spoon if desired. Cooks notes: Please use 2 gallon size bags to crush the Werther’s caramels using a meat grinder or rolling pin. If you place the candies in a food processor, they will grind up nice and fine, however, it will change the conistency of the cookie. Place candies in one bag, place another bag over, and then take out your frustrations…. Enjoy!

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