Preheat the oven to 350 degrees F. Coat two baking sheets with cooking spray. Set aside.
In a small bowl, dissolve the espresso powder into the hot water.
In a large bowl, combine the cookie mix and flour. Stir in the espresso mixture, butter, vanilla, salt, and egg until a soft dough forms.
Roll the dough into 1 1/2-inch balls. Place on the baking sheets and bake for 8 to 10 minutes. Transfer to wire racks and cool completely. Lightly drizzle with caramel sauce and hot fudge. Place the cookies in the fridge for 5 to 10 minutes before serving to set the drizzle. Serve.
