These caramel macchiato cookies are a chewy espresso cookie and topped with a caramel sauce. It's like having your favourite drink in cookie form!
WHY YOU’LL LOVE THEM
Perfect chewy texture. The sugar cookie base is perfectly chewy.
No dough chilling required. The recipe comes together quickly and the dough does not have to be chilled.
Tastes like a caramel macchiato. With the sweet espresso cookie base and the caramel drizzle on top, these taste just like my favourite Starbucks drink.
INGREDIENTS
Here are some notes on the ingredients. For the full recipe check out the recipe card below.
- Butter- This recipes use salted butter at room temperature.
- White sugar
- Egg- 1 large whole egg.
- Vanilla extract
- Flour- All purpose flour works best.
- Baking soda
- Baking powder
- Salt
- Instant espresso powder
- Brown sugar
- Heavy cream
- Caramel squares
STEP BY STEP INSTRUCTIONS
Preheat the oven to 350 F and lining baking trays with parchment paper.
COOKIE BASE
In a large bowl or in a stand mixer with the paddle attachment on beat butter and white sugar together until light and fluffy. This usually takes about 5 minutes.
Add in the egg and vanilla and mix till well incorporated.
In a separate large bowl whisk flour, baking soda, baking powder, espresso powder, and salt.
Pour the dry ingredients into the wet and mix till combined.
In a small bowl mix together white and brown sugar.
Scoop 3 tbsp worth of dough into a ball. Roll ball in the sugar mixture. Place cookie dough balls on a lined baking sheet 2 inches apart.
Bake for 11 minutes or until bottom is golden brown. Let cookies cool on the pan.
Caramel Sauce
Let cookies fully cool to room temperature before adding the caramel sauce.
In a medium sized microwave safe bowl, add the unwrapped caramel squares and heavy cream. Heat in the microwave in 20 second increments, stirring in between, until smooth.
Using a spoon, drizzle the caramel sauce over each cookie. Work fast because the sauce does harden quickly.
FREQUENTLY ASKED QUESTIONS
STORING THE COOKIES
These cookies should be stored in an airtight container at room temperature. The cookies keep well up to five days.
CAN I FREEZE THEM?
Yes, you can freeze the cookie dough balls up to 3 months. They will need a minute or two extra time to bake.
CAN I Use a different caramel sauce?
Yes you can!
HOW TO GET CHEWY COOKIES
The trick is to slightly under bake the cookies. Take them out when the centre looks a little soft. Leave them to cool on the tray. The residual heat from the tray will continue to cook the cookies. Once cooled the cookies will stiffen up and be chewy.
HOW TO GET PERFECTLY ROUND COOKIES
As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape.
If you don’t have a cookie cutter you can use a glass or a jar lid.
CAN I MAKE THE COOKIES SMALLER?
Yes you can! You can scoop out 1.5t tbsp of dough and bake for 9 minutes.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access.
Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
If you make these caramel macchiato cookies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
YOU MIGHT ALSO LOVE
- Coffee Cake Cookies
- Twix Cookies
- Cinnamon Roll Cookies
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- Pumpkin Spice Latte Cookies
- Chewy Gingerbread Latte Cookies
Caramel Macchiato Cookies
Equipment
- large and medium bowls
- baking pan
- parchment paper
Ingredients
Cookie Base
- 1 C salted butter at room temperature
- 1 & 1/3 C white sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 & 1/2 C all purpose flour spooned and levelled*
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 & 1/2 tbsp instant espresso
- 1/8 C white sugar for rolling the cookies
- 1/8 C brown sugar for rolling the cookies
Caramel Sauce
- 10 carmal squares
- 1/2 tbsp heavy cream
Instructions
- Preheat oven to 350F and line baking pans with parchment paper.
Cookie Base
- In a large bowl or in a stand mixer with the paddle attachment on beat butter and white sugar together until light and fluffy. This usually takes about 5 minutes.1 C salted butter, 1 & 1/3 C white sugar
- Add in the egg and vanilla and mix till well incorporated.1 large egg, 2 tsp vanilla extract
- In a separate large bowl whisk flour, baking soda, baking powder, espresso powder, and salt.2 & 1/2 C all purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt, 1 & 1/2 tbsp instant espresso
- Pour the dry ingredients into the wet and mix till combined. Set aside.
- In a small bowl mix together white and brown sugar.1/8 C white sugar, 1/8 C brown sugar
- Scoop 3 tbsp worth of dough into a ball. Roll ball in the sugar mixture. Place cookie dough balls on a lined baking sheet 2 inches apart.
- Bake for 11 minutes or until bottom is golden brown. Let cookies cool on the pan.
Caramel Sauce
- Let cookies fully cool to room temperature before adding the caramel sauce.
- In a medium sized microwave safe bowl, add the unwrapped caramel squares and heavy cream. Heat in the microwave in 20 second increments, stirring in between, until smooth.10 carmal squares, 1/2 tbsp heavy cream
- Using a spoon, drizzle the caramel sauce over each cookie. Work fast because the sauce does harden quickly.
Notes
Jeff B
We love these cookies a Latte !
Carm
I baked these and everyone loves them but I added more instsnt coffee to get more of a coffee taste. I like how under the directions you have the ingredients so I didn't have to go back and forth from ingredients to directions. I wish more people would write there recipes like this. I froze these and they soften up after there defrosted and are just like when I baked them. I've pinned this in my Coffee flavour deserts. I think I used my 2tbsp and got 36 cookies and there a little bigger then chip ahoy cookie. Thankyou for sharing.
Kim
Amazing recipe! Made them today and they are delicious! Every time I try one of your cookie recipes I am blown away. Thank you so much for all your wonderful recipes!
Carm
No temp
Jessie M
Sorry, it's been updated :)