Salted Chocolate Espresso Cookies
5 teaspoons , divided
1 teaspoon vanilla extract
1/4 cup plus 1 teaspoons water
1/2 cup butter, softened
Coarse sea salt or flaked salt
HEAT oven to 350°F. Combine 4 teaspoons instant coffee, vanilla and 1 teaspoon water in large bowl, stirring until coffee is dissolved. Blend in cake mix, oil and eggs with electric mixer on medium speed until dough forms. Chill about 30 minutes to reduce stickiness.
SHAPE dough into 1-inch balls. Place on ungreased baking sheets, about 2 inches apart.
BAKE 9 to 11 minutes or until cookies flatten and edges are set. Cool 2 minutes; remove from baking sheets to wire rack to cool completely.
DISSOLVE remaining 1 teaspoon instant coffee in remaining 1/4 cup water. Prepare frosting mix according to package directions using butter and substituting coffee mixture for water. Pipe a small rosette of frosting on top of each cookie. Sprinkle lightly with coarse salt.
Serving Size (1 of 36 cookies), Calories 140 (Calories from Fat 50), Total Fat 6g (Saturated Fat 2g, Trans Fat g), Cholesterol 15mg, Sodium 160mg, Total Carbohydrate 21g (Dietary Fiber g, Sugars 15g), Protein 1g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.