• Cooking Time:
  • Servings:
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  • 1 cup (2 sticks) butter, softened
  • 2/3 cup sugar
  • 1/4 cup café mocha instant coffee crystals
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups whole-wheat flour
  • 1 cup all-purpose flour
  • 18 caramels
  • 1 tablespoon heavy cream
  • 42 chocolate-covered coffee beans


  • Preheat oven to 350ºF.
  • In a large bowl, cream butter, sugar and instant coffee crystals together, until light and fluffy.
  • Add egg and vanilla; beat until blended.
  • Combine flours in a separate bowl and add to butter mixture; mix well.
  • Roll dough into 1-inch balls, and place 2 inches apart on parchment-lined cookie sheets.
  • Press thumb into cookie center.
  • Bake 10 to 12 minutes until cookies begin to brown. Cool completely on a wire rack.
  • In a small saucepan, over low heat, heat caramels and cream; stirring frequently.
  • Using a teaspoon, drop melted caramel into each thumbprint, placing a chocolate-covered coffee bean on caramel immediately.
  • Store in an airtight container, at room temperature, for up to three days.

Categories: Cookies  Dairy  Dessert  Snack  Sweet 

Author Credit: Wisconsin Milk Marketing Board, Inc

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