Caramel Macchiato Cookies
If you love caramel macchiatos, you have to try these cookies.
They’re soft, chewy, and full of caramel, espresso, and vanilla flavors, just like your favorite coffee shop drink.
And the best thing is?
They’re super easy to make!
These cookies are great for a sweet snack in the afternoon, a bake sale, or just because you want something sweet.
Let’s get baking!
Tools You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Measuring cups and spoons
- Spatula
- Baking sheet
- Parchment paper
- Bowl that can go in the microwave (for caramel)
Ingredients
- 2 1/2 cups of all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons of instant espresso powder
- ¾ cup of unsalted butter that has been melted
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- Two big eggs
- 1 tablespoon of vanilla extract
- 1 cup caramel chips (or soft caramel pieces, chopped)
- ½ cup soft caramels, melted
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, salt, and espresso powder. Set aside.
- In another bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add the eggs and vanilla and stir until everything is well mixed.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Gently fold in the caramel chips (or chopped soft caramels) until evenly distributed.
- Scoop dough onto a parchment-lined baking sheet and bake at 350°F (175°C) for 10-12 minutes.
- Microwave soft caramels and heavy cream in 20-second bursts, stirring until smooth.
- Once cookies are slightly cooled, drizzle warm caramel over the tops.
Tips:
- Use good espresso powder; it makes a big difference in taste!
- Don’t overbake – they’ll look slightly underdone but will firm up as they cool.
- Chill the dough for 30 minutes if you want thicker cookies.
- Drizzle caramel while cookies are warm for the best melt-in-your-mouth experience.
- For extra coffee flavor, add a teaspoon of coffee extract.
Substitutions & Variations:
- No espresso powder? Swap for finely ground instant coffee.
- Caramel chips → Use white chocolate chips for a sweeter taste.
- No dairy? Use coconut oil instead of butter and dairy-free caramel.
- Love a crunch? Add chopped pecans or walnuts.
Storage
- You can make the cookie dough up to 48 hours ahead of time and keep it in the fridge.
- Freeze cookie dough balls for up to 3 months and bake straight from the freezer.
- Store cookies in an airtight container at room temp for up to 5 days.
- Freeze baked cookies for up to 3 months—just warm them in the microwave for 10 seconds before eating.
These caramel macchiato cookies are the perfect treat for coffee lovers! They’re soft, chewy, and packed with delicious caramel and espresso flavors. If you try them, let me know how they turn out—drop a comment with your thoughts or any fun twists you made. Happy baking! 😊☕🍪