Soft Caramel Macchiato Cookies

These caramel macchiato cookies capture the essence of the beloved coffeehouse drink in a soft and chewy cookie form. They are full of rich caramel, espresso, and vanilla flavors that come together to create a comforting treat perfect for any occasion. Whether you are enjoying a quiet afternoon with a cup of coffee or sharing them at a bake sale these cookies never fail to delight.

I first baked these during a weekend coffee binge and was amazed at how quickly they disappeared. Now they are my go to cookie whenever I need a pick me up or a cozy reward after a long day.

Ingredients

• Allpurpose flour: provides structure and a tender crumb look for bleached flour for the softest cookies
• Baking soda: helps the cookies rise without making them cakey
• Salt: balances sweetness and enhances flavor depth
• Instant espresso powder: key to that authentic coffee flavor pick a finely ground high quality brand
• Unsalted butter melted: adds richness and moistness use fresh butter for the best taste
• Brown sugar packed: brings chewiness and a caramel like sweetness
• Granulated sugar: balances the brown sugar and helps the cookies spread just right
• Large eggs: bind everything together and add moisture
• Vanilla extract: warms the flavor profile and complements caramel and coffee notes
• Caramel chips or chopped soft caramels: the star ingredient for gooey pockets of caramel
• Soft caramels and heavy cream for the drizzle: this makes the finishing touch that elevates the cookies

Instructions

Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, baking soda, salt, and instant espresso powder. Take your time here because evenly distributing the espresso powder is crucial for uniform coffee flavor throughout your dough.

Mix the Wet Ingredients:

In a separate large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and slightly glossy. Next beat in the eggs one at a time making sure each is fully incorporated before adding the next. Finally stir in the vanilla extract for that wonderful aromatic base.

Combine Wet and Dry Ingredients:

Slowly add the dry mixture to the wet ingredients in thirds mixing gently after each addition just until no streaks of flour remain. Overmixing can make cookies tough so stop as soon as everything is combined into a soft dough.

Add Caramel Chips:

Fold the caramel chips or chopped soft caramels carefully into the dough so the pieces stay intact and are spread evenly.

Scoop and Bake:

Use a medium cookie scoop or tablespoon to place dough balls spaced apart on a parchment lined baking sheet. Bake in a preheated oven at 350 degrees Fahrenheit or 175 degrees Celsius for 10 to 12 minutes. The cookies will look slightly underbaked but will firm up as they cool.

Make the Caramel Drizzle:

In a microwave safe bowl gently warm the soft caramels and heavy cream in 20 second bursts stirring between each until smooth and shiny.

Drizzle Caramel Over Cookies:

Once the cookies are cool enough to handle but still warm drizzle the caramel mixture over each cookie using a spoon or a small piping bag for even coverage. This step is what really brings out the indulgent flavor and that melt in your mouth finish.

One of my favorite things about these cookies is how the espresso powder enhances the caramel sweetness without overpowering it. I remember baking my first batch for a family gathering and watching everyone reach for seconds in awe of how they perfectly captured the warmth and richness of a caramel macchiato in cookie form. It has become a cherished recipe that never fails to impress.

Storage Tips

Store cookies in an airtight container at room temperature for up to five days to maintain softness. If you want to keep them fresh even longer freeze them either baked or as dough balls for up to three months. When ready to eat just warm them briefly in the microwave to bring back that freshly baked softness.

Ingredient Substitutions

If you do not have espresso powder handy you can swap in finely ground instant coffee though the flavor will be a touch less intense. For a dairy free version substitute melted coconut oil for butter and use a dairy free caramel product. To add some texture try tossing in chopped pecans or walnuts for a nutty crunch that complements the smooth caramel.

Serving Suggestions

These cookies pair beautifully with a hot cup of coffee or a glass of cold milk. For an extra indulgent treat serve them alongside vanilla ice cream drizzled with chocolate or caramel sauce. They also make a charming gift when packaged in a pretty tin with a handwritten note.

These caramel macchiato cookies are best enjoyed warm alongside your favorite coffee. Share them with friends or keep them all to yourself for a cozy treat.

Common Questions About the Recipe

→ What gives the cookies their espresso flavor?

The cookies get their espresso flavor from instant espresso powder, which can be substituted with finely ground instant coffee if needed.

→ Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 48 hours or frozen for longer storage, making prep flexible.

→ How do I achieve thicker cookies?

Chilling the dough for 30 minutes before baking helps the cookies hold their shape and results in a thicker, chewier texture.

→ What can I use instead of butter for a dairy-free option?

Coconut oil works well as a substitute for butter, and dairy-free caramel can replace traditional caramel for those avoiding dairy.

→ How should I store leftover cookies?

Store cookies in an airtight container at room temperature for up to five days or freeze them for up to three months. Warm frozen cookies briefly before enjoying.

→ What’s the best way to add extra coffee flavor?

Adding a teaspoon of coffee extract enhances the coffee notes and deepens the overall flavor profile of the cookies.