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Caramel Macchiato Cookies Recipe

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★★★★★

4.5 from 64 reviews

Delight in these soft, chewy Caramel Macchiato Cookies packed with rich espresso flavor and gooey caramel chips. Perfect for coffee lovers craving a sweet treat that combines the boldness of espresso powder with the smooth sweetness of caramel, finished with a luscious caramel drizzle that melts in your mouth.

Ingredients

Scale

Cookies

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons instant espresso powder
  • ¾ cup unsalted butter, melted
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup caramel chips (or soft caramel pieces, chopped)

Caramel Drizzle

  • ½ cup soft caramels, melted
  • 2 tablespoons heavy cream

Instructions

  1. Mix the Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, salt, and instant espresso powder until evenly combined. This step ensures that all your dry ingredients are well distributed for consistent flavor.
  2. Mix the Wet Ingredients: In a separate bowl, whisk the melted unsalted butter with brown sugar and granulated sugar until smooth. Then, add the eggs and vanilla extract, mixing thoroughly until the mixture is fully combined and creamy.
  3. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients bowl. Mix gently until a soft cookie dough forms, taking care not to overmix to keep the cookies tender.
  4. Add Caramel Chips: Fold in the caramel chips or chopped soft caramel pieces evenly throughout the dough to add pockets of gooey caramel flavor.
  5. Scoop and Bake: Scoop the cookie dough onto a baking sheet lined with parchment paper, spacing them adequately. Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes. Cookies should look slightly underdone when removed; they will firm up as they cool.
  6. Make the Caramel Drizzle: While the cookies bake, combine the soft caramels and heavy cream in a microwave-safe bowl. Heat in 20-second intervals, stirring between bursts, until the caramel is smooth and pourable.
  7. Drizzle Caramel Over Cookies: Once the cookies have cooled slightly but are still warm, drizzle the melted caramel mixture over the tops for an indulgent finish that melts beautifully into the cookies.

Notes

  • Use high-quality espresso powder for the best coffee flavor.
  • Don’t overbake; the cookies look underdone when taken out but firm up as they cool.
  • Chilling the dough for 30 minutes results in thicker cookies.
  • Drizzle caramel while cookies are warm for optimal melt-in-the-mouth texture.
  • To intensify the coffee flavor, add 1 teaspoon of coffee extract to the wet ingredients.
  • Substitute finely ground instant coffee if espresso powder is unavailable.
  • Swap caramel chips with white chocolate chips for a sweeter variation.
  • Use coconut oil and dairy-free caramel for a dairy-free version.
  • Add chopped pecans or walnuts for extra crunch.
  • Cookie dough can be made up to 48 hours ahead and stored in the fridge or freeze dough balls for up to 3 months and bake directly from frozen.

Keywords: Caramel macchiato cookies, espresso cookies, caramel drizzle, coffee flavored cookies, chewy cookies, caramel chips, homemade cookies

Find it online: https://biteandenjoy.com/caramel-macchiato-cookies-recipe/