Caramel Macchiato Cookies (Printable Version)
Soft, chewy cookies with espresso, caramel chips, and a smooth caramel drizzle for a cozy indulgence.
# Everything You’ll Need:
→ Dry Ingredients
01 -
2 1/2 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
1/2 teaspoon salt
04 -
2 teaspoons instant espresso powder
→ Wet Ingredients
05 -
3/4 cup unsalted butter, melted
06 -
1 cup packed brown sugar
07 -
1/2 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 -
1/2 cup soft caramels, melted
12 -
2 tablespoons heavy cream
# Steps to Cook:
01 -
Preheat the oven to 350°F. In a bowl, whisk together the flour, baking soda, salt, and espresso powder until evenly incorporated.
02 -
In a larger bowl, blend the melted butter with brown sugar and granulated sugar until glossy and toffee-colored. Allow to cool slightly to prevent scrambling the eggs.
03 -
Add eggs one at a time to the butter and sugar mixture, stirring well after each addition. Mix in the vanilla extract. The batter will thicken and deepen in color.
04 -
Gradually fold the dry ingredient mixture into the wet batter just until combined. Then fold in the caramel chips evenly throughout the dough.
05 -
Scoop dough into balls and place them spaced apart on a parchment-lined baking sheet. Bake for 10 to 12 minutes, until edges are firm and centers remain slightly soft to maintain chewiness.
06 -
While cookies cool slightly, melt soft caramels with heavy cream until smooth and pourable. Drizzle over each cookie to finish.
# Extra Suggestions:
01 -
For the drizzle, caramel candies can be melted or substituted with thick store-bought caramel sauce. Store cookies in an airtight container at room temperature to retain softness for several days.