Shelly's Recipe

MOCHA CANDY COOKIES

Category: Cookies

1 box Caramel Turtle Brownie Mix
1 tablespoon instant coffee
1/4 cup vegetable oil
1 large egg
1 tablespoon water
1/2 cup Heath Toffee Bits or 2 crushed chocolate covered toffee bars (chopped into small pieces)

Caramel Topping:
12 soft caramel candies
1 tsp of butter
1 tsp water

Preheat oven to 350. Lightly spray baking sheets with nonstick cooking-spray.

Empty brownie mix into a large bowl. Combine coffee and 1 tablespoon water and add to brownie mix along with oil and eggs. Stir until well combined into a stiff dough. Dough will seem dry, but will moisten as you stir. (Knead briefly by hand, in the bowl, if preferred.) Stir in toffee pieces and caramel pouch from box.

Working with 1 heaping tablespoon of dough at a time, lightly roll dough into balls and place about 2 inches apart on baking sheets.
Bake 12 minutes or until cracked on the tops and just barely set in the center. Cool 1 minute on pans. Transfer to wire racks with metal spatula and cool completely.

For Caramel Topping: Combine caramels, butter and water in a bowl. Microwave on HIGH for 30 seconds or until caramels have melted. Stir mixture to combine. Drizzle caramel mixture over cooled cookies using a fork or spoon. Let cool until caramel is set.

Variation: Substitute 3/4 cup toffee baking bits for the chopped toffee bar. The instant coffee adds marvelous aroma and flavor - but may be omitted for a simpler cookie.

Tip: If mixture becomes too thick simply microwave for 5 seconds at a time until re-melted.