Chocolate Carmel Esspresso Chews

Hi ya'll! I don't have much to say today, other than these cookies are awesome! They are brownie like and very yummy!

So with that in mind, go forth and bake!

Chocolate Carmel Espresso Chews: 

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 unsweetened baking cocoa

1 teaspoon baking soda

1 cup finely chopped pecans (optional)

48 Rolo candies ( Round chewy Carmel's in milk chocolate), unwrapped.

Glaze:

1/2 teaspoons instant espresso or coffee granules*

1-2 teaspoons hot water

1 cup powdered sugar

Heat oven to 375. Combined 1 tablespoon milk and 1 1/2 teaspoons espresso 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.

 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!

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. Immediately press 1 candy piece, top-side down, into each Cookie. Cool for 10 minutes in pan. 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

*Chef's 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.

Eat and Enjoy!