Preheat oven to 350ºF.

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 min. 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.