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A close-up of delicious caramel macchiato cookies covered in sugar and drizzled with gooey caramel sauce on parchment paper.
Daniel

Caramel Macchiato Cookies

Soft, chewy espresso-infused cookies are studded with white chocolate chips and finished with a rich caramel drizzle, perfectly capturing the flavor of your favorite coffee shop drink.
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Prep Time 50 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

For the Espresso Cookies
  • 2 1/4 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 tbsp Instant Espresso Powder
  • 1 cup Unsalted Butter softened to room temperature
  • 3/4 cup Granulated Sugar
  • 1/2 cup Light Brown Sugar packed
  • 1 large Egg room temperature
  • 2 tsp Vanilla Extract
  • 1 cup White Chocolate Chips
For the Caramel Drizzle
  • 1/4 cup Unsalted Butter
  • 1/2 cup Light Brown Sugar packed
  • 3 tbsp Heavy Cream
  • 1/2 tsp Vanilla Extract
  • 1/4 tsp Flaky Sea Salt optional, for topping

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Baking Sheets
  • Parchment Paper
  • Small saucepan
  • Cookie Scoop

Method
 

Make the Cookie Dough
  1. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and instant espresso powder. Set aside.
  2. In a large bowl using an electric mixer, cream the softened unsalted butter, granulated sugar, and light brown sugar on medium-high speed until light and fluffy, about 2-3 minutes.
  3. Beat in the room temperature egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
  4. With the mixer on low, gradually add the dry ingredient mixture to the wet ingredients and mix until just combined. Be careful not to overmix.
  5. Using a spatula, fold in the white chocolate chips until evenly distributed.
  6. Cover the dough and chill in the refrigerator for at least 30 minutes. This step is essential to prevent spreading and deepen the flavor.
Bake the Cookies
  1. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
  2. Scoop rounded tablespoons of chilled dough (about 1.5 tablespoons each) and place them 2 inches apart on the prepared baking sheets.
  3. Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set. They may look slightly underdone in the middle.
  4. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
Prepare the Caramel Drizzle & Finish
  1. While the cookies cool, prepare the caramel. In a small saucepan over medium heat, melt the 1/4 cup of unsalted butter.
  2. Stir in the 1/2 cup of brown sugar and 3 tbsp of heavy cream. Bring the mixture to a gentle boil, stirring constantly.
  3. Reduce the heat to low and let it simmer for 2 minutes, stirring occasionally, until it thickens slightly.
  4. Remove from the heat and stir in the vanilla extract and flaky sea salt. Let the caramel cool and thicken for about 10-15 minutes.
  5. Once the cookies are completely cool, use a spoon or fork to drizzle the caramel sauce over the top of each cookie in a crisscross pattern.
  6. Allow the caramel to set for about 20-30 minutes before serving. Enjoy!

Notes

For a more intense coffee flavor, dissolve the espresso powder in 1 teaspoon of hot water before adding it with the vanilla extract. Chilling the dough is a mandatory step for thick, chewy cookies. Store cookies in a single layer in an airtight container at room temperature for up to 4 days.