MOCHA-CARAMEL COOKIES

Mocha-Caramel Cookies image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 35m

Yield 24

Number Of Ingredients 11

1 cup Gold Medal™ all-purpose flour
1/2 cup unsweetened baking cocoa
4 teaspoons instant espresso coffee powder or granules
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine, softened
1 1/3 cups bittersweet chocolate chips
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 bag (11 oz) caramel baking bits

Steps:

Heat oven to 325°F. In medium bowl, mix flour, cocoa, coffee powder, baking soda and salt; set aside.
In large microwavable bowl, microwave butter and 2/3 cup of the chocolate chips uncovered on High about 1 minute, stirring once, until melted. Add sugar, eggs and vanilla; stir until blended. Add flour mixture, mixing just until blended (dough will be thick). Fold in remaining 2/3 cup chocolate chips and the baking bits.
Onto ungreased cookie sheet, drop dough by 2 tablespoonfuls 2 inches apart. Bake 15 minutes or until edges are set and tiny cracks form on surface. Cool 5 minutes; remove to cooling rack.

Nutrition Facts : Calories 220, Carbohydrate 30 g, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 125 mg