Ingredients
Scale
- 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