There’s something magical about the blend of coffee and caramel, especially when it’s tucked into a soft, chewy cookie. As a baker, I’ve always been drawn to recipes that combine comfort and indulgence, and these Caramel Macchiato Cookies capture both in every bite. I remember the first time I made them – the aroma of espresso and sweet caramel filling my kitchen was simply irresistible. They reminded me of my favorite caramel macchiato drink but in a form I could share on a dessert tray. Every batch brings back that same feeling of cozy café mornings and sweet moments shared with loved ones.
You will absolutely love this recipe because it offers the perfect balance between sweetness and bold coffee flavor. Each cookie is soft in the center with slightly crisp edges, carrying a delightful richness from brown sugar and butter. The hint of espresso enhances the caramel drizzle beautifully, making these cookies taste like a fancy coffeehouse treat that you can make right at home. Whether you’re baking for friends, gifting a batch, or simply enjoying one with your afternoon coffee, these cookies will become a go-to favorite.
One of the best parts about this recipe is how versatile it is. You can adjust the espresso strength depending on your preference or even turn them into sandwich cookies with a layer of caramel or coffee-flavored buttercream in between. They pair perfectly with a warm drink, and they store well for several days, making them ideal for make-ahead treats or bake sales. You can even freeze the dough for later and bake fresh cookies whenever you need a little pick-me-up.
This recipe is also affordable, using pantry staples you likely already have. The ingredients come together easily without any expensive specialty items, yet the result feels gourmet. With simple components like flour, butter, brown sugar, espresso powder, and caramel sauce, you can create cookies that taste like they came from a high-end bakery.
Ingredients for Caramel Macchiato Cookies:
– 2 ¼ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 tablespoon instant espresso powder
– ¾ cup unsalted butter, softened
– ¾ cup brown sugar, packed
– ½ cup granulated sugar
– 1 large egg + 1 egg yolk
– 2 teaspoons vanilla extract
– ½ cup caramel bits or soft caramel pieces (chopped)
– ¼ cup caramel sauce (for drizzle)
How to Prepare This Recipe
Preparing these Caramel Macchiato Cookies is easier than it seems, and the step-by-step instructions ensure even beginner bakers can achieve perfect results. First, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. This will prevent the cookies from sticking and ensure even baking.
In a medium bowl, whisk together the dry ingredients: flour, baking soda, salt, and instant espresso powder. Make sure the espresso powder is evenly distributed to give each cookie a consistent coffee flavor. Using a separate large bowl, cream the softened butter with brown sugar and granulated sugar. Beat them together for about 2–3 minutes until the mixture is light and fluffy. This step is crucial, as the creamed butter and sugar will create a tender texture in your cookies.
Next, add the egg and egg yolk to the creamed mixture, followed by the vanilla extract. Mix until fully incorporated, scraping down the sides of the bowl as needed. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently with a spatula. Be careful not to overmix, as that can lead to dense cookies instead of soft, chewy ones.
Once the dough comes together, fold in the caramel bits. These will melt slightly during baking, creating pockets of gooey caramel in every bite. If you prefer a stronger caramel flavor, you can even mix in a few extra caramel pieces. Use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow them to spread evenly.
Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden while the centers remain soft. Baking times may vary depending on your oven, so keep a close eye on the first batch. Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then transfer them to a wire rack to cool completely. This resting period allows the cookies to firm up slightly while keeping the centers soft and chewy.
For the finishing touch, drizzle caramel sauce over the cooled cookies using a spoon or piping bag. The drizzle not only adds extra sweetness but also gives your cookies a beautiful café-style appearance. Let the caramel set for a few minutes before serving, and you’ll have cookies that look and taste like they came straight from a coffeehouse.
These cookies are quick and easy to make, taking roughly 20 minutes of hands-on prep time and minimal cleanup. The recipe is highly customizable: you can substitute white chocolate chips for some of the caramel bits, or add a sprinkle of sea salt on top to enhance the flavor contrast. If you want a more intense coffee taste, dissolve a little extra espresso powder in a teaspoon of hot water and add it to the dough before mixing.
The recipe is popular with many people because it combines familiar flavors with a touch of indulgence. Coffee lovers will adore the espresso notes, while caramel enthusiasts will appreciate the sweet gooey pockets. They’re perfect for gift boxes, office treats, or enjoying with your morning coffee. Even children love them because they’re soft, sweet, and loaded with caramel goodness.
Overall, these Caramel Macchiato Cookies offer a delightful baking experience, from the rich aroma filling your kitchen to the satisfaction of sharing them with friends and family. With a balance of flavor, texture, and visual appeal, they quickly become a favorite treat for anyone who tries them.
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The BEST Caramel Macchiato Cookies Ever
These Caramel Macchiato Cookies combine the rich flavor of espresso with sweet, gooey caramel in a soft, chewy cookie. Perfect for coffee lovers and dessert enthusiasts alike, they bring café-style indulgence right to your home kitchen.
- Total Time: 27 minutes
- Yield: 24 1x
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon instant espresso powder
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- ½ cup caramel bits or soft caramel pieces (chopped)
- ¼ cup caramel sauce (for drizzle)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and espresso powder.
- In a large bowl, cream softened butter with brown sugar and granulated sugar until light and fluffy (2–3 minutes).
- Beat in the egg and egg yolk, followed by vanilla extract, until fully incorporated.
- Gradually fold in the dry ingredients without overmixing.
- Gently fold in caramel bits.
- Scoop dough onto prepared baking sheets, leaving 2 inches between cookies.
- Bake for 10–12 minutes, until edges are lightly golden but centers remain soft.
- Cool on baking sheets for 5 minutes, then transfer to wire racks.
- Drizzle caramel sauce over cooled cookies and let set before serving.
Notes
Dough can be chilled for up to 48 hours or frozen for up to 3 months.
Optional: Sprinkle sea salt on top for added flavor.
Customize by adding chocolate chips or toffee pieces.
- Prep Time: 15
- Cook Time: 12
FAQs
Q: Can I make the cookie dough ahead of time?
A: Yes, you can refrigerate the dough for up to 48 hours or freeze it for up to 3 months. Chill the dough in an airtight container and portion it out when ready to bake.
Q: Can I use decaffeinated espresso powder?
A: Absolutely. Decaf works perfectly and keeps the flavor without the caffeine boost. Adjust the amount to taste if you want a stronger coffee flavor.
Q: How should I store the cookies?
A: Store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months and thaw at room temperature before serving.
Q: Can I substitute caramel bits with something else?
A: Yes, you can use chocolate chips, toffee pieces, or butterscotch chips. Keep in mind this will slightly change the flavor profile but will still be delicious.
Q: How can I make the cookies extra chewy?
A: Slightly underbake the cookies, and allow them to cool on the baking sheet for 5–10 minutes before transferring to a wire rack. This helps retain a soft, chewy center.
Q: Can I add a sprinkle of salt on top?
A: Definitely. A light sprinkle of sea salt on the caramel drizzle enhances the flavor and balances the sweetness perfectly.