- 1 cup butter, softened
- 2/3 cup sugar
- 1/4 cup 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 350 degrees F.
- 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.