Caramel Macchiato Cookies (Print Version)
Chewy cookies filled with caramel and espresso notes, perfect for a warm, sweet indulgence.
# What You'll Need:
→ Dry Ingredients
01 -
2 ½ cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
½ teaspoon salt
04 -
2 teaspoons instant espresso powder
→ Wet Ingredients
05 -
¾ cup unsalted butter, melted
06 -
1 cup packed brown sugar
07 -
½ cup granulated sugar
08 -
2 large eggs
09 -
1 tablespoon vanilla extract
→ Add-ins
10 -
1 cup caramel chips or chopped soft caramels
→ Caramel Drizzle
11 -
½ cup soft caramels, melted
12 -
2 tablespoons heavy cream
# Steps to Follow:
01 -
Whisk together flour, baking soda, salt, and instant espresso powder in a bowl. Set aside.
02 -
In a separate bowl, whisk melted butter with brown sugar and granulated sugar until smooth. Add eggs and vanilla extract, mixing until fully incorporated.
03 -
Gradually add dry ingredients to wet ingredients, stirring until a soft dough forms.
04 -
Fold in caramel chips or chopped caramel pieces evenly into the dough.
05 -
Scoop dough onto a parchment-lined baking sheet and bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes.
06 -
Melt soft caramels with heavy cream in a microwave-safe bowl in 20-second intervals, stirring until smooth.
07 -
While cookies are warm, drizzle the caramel mixture over the tops for best texture and flavor.
# Additional Notes:
01 -
Use high-quality espresso powder to enhance flavor.
02 -
Avoid overbaking to maintain the soft, chewy texture; cookies will firm up as they cool.
03 -
Chilling dough for 30 minutes yields thicker cookies.
04 -
Drizzle caramel while cookies are warm for optimal melt-in-mouth effect.