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A delicious recipe sent to us over the holidays from friends in Vail CO.
Makes 20 cookies
½ T espresso powder
¼ c Dutch process or Hershey’s Special Dark Cocoa Powder
½ t baking powder
1 cup + 2 T white whole wheat flour
½ cup apple butter
2/3 cup Sugar In the Raw
1 t vanilla
1 egg or egg substitute (1/4 cup)
10 caramels, halved
Mini dark chocolate chips
Coarse sea salt flakes for topping
Preheat oven to 350 degrees.
In a medium bowl, whisk together espresso powder, cocoa powder, baking powder and flour. Set aside.
In a large bowl, beat together apple butter, sugar, vanilla and egg until well combined. Beat in dry ingredients. Cover dough and refrigerate for 1 hour.
Form dough into 1 inch balls, place on cookie sheet that has been sprayed with cooking spray, press ½ caramel into the dough and roll to cover caramel. Top each cookie with mini chocolate chips and a pinch of sea salt.
Bake for 15 minutes until the edges have set and the cookies pull off the sheet easily. Cool and store in an air-tight container.
Pedroncelli Winery ~ A Sonoma County Tradition Since 1927