Salted Caramel Mocha Cookies

Pairs Well With

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.