A gooey, chewy decadent mocha cappuccino treat.
For the cookies:
Place sugar, cocoa, butter and milk in a medium saucepan and bring to a boil over medium heat. Boil for 1 minute. Remove from stove top and add Jif spread, vanilla and oats. Mix until all incorporated.
Using a cookie scoop, drop by scoopful onto wax paper and let set for 1-2 minutes. Make a well in the middle of the cookies with your finger or the back of a teaspoon scoop.
For the filling:
Place approximately 1 to 1 1/2 teaspoons of fluff into each cookie well. The fluff will settle and become smooth by itself. Place cookies in fridge for 5 to 10 minutes (while you clean up).
For the topping:
Place caramel/caramel topping in a Ziploc bag with tip cut off and drizzle over each cookie (or just dip a fork in the caramel and wave it back and forth over the cookies).
Now take a bite!
Recipe adapted from Nutella No-Bake Cookies by What Katie’s Baking.
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THESE. ARE. SPECTACULAR! Made them for a baked goods auction at church, and they were a hit! I’m not normally a marshmallow fan, but the little bit on top of these is just enough to cut the richness of the chocolate, and it’s like having a little cream with your coffee! I will definitely be making these over and over again!
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