Mocha Caramel Butterfinger Cookies

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking soda
  • 1 cup Brown sugar
  • 1 1/2 cups Caramel bits
  • 2 1/2 cups Flour
  • 1/2 cup Rodelle gourmet baking cocoa
  • 1 tsp Salt
  • 1 cup Shortening
  • 1 cup Sugar

• Drinks

  • 1 tbsp Instant coffee

• Desserts

  • 1 1/2 cups Butterfinger baking bits

• Liquids

  • 1/4 cup Water, HOT

• Other

  • 2 teaspoons Rodelle Pure Vaniilla Extract

Found on melaniemakes.com

Description

Ingredients

• 1 cup shortening
• 1 cup sugar
• 1 cup brown sugar
• ¼ cup hot water
• 1 tablespoon instant coffee
• 2 eggs
• 2 teaspoons Rodelle Pure Vaniilla Extract
• 2.5 cups flour
• ½ cup Rodelle Gourmet Baking Cocoa
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1-1/2 cups Butterfinger Baking Bits
• 1-1/2 cups caramel bits

Directions

• Preheat oven to 375 degrees.
• In the bowl of an electric mixer, cream together shortening, sugar and brown sugar.
• Stir instant coffee into hot water until dissolved and add to bowl with eggs and vanilla. Beat until fluffy.
• Mix in flour, cocoa, salt and baking soda until just combined.
• Stir in Butterfinger Baking Bits and caramel bits until just combined.
• Using a medium cookie scoop, scoop dough onto parchment or silicone mat lined baking sheet.
• Bake for 10-12 minutes or until set and beginning to brown.
• Let cool for 3 minutes on baking sheet before removing to cooling rack to cool completely.