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Easy Caramel Macchiato Cookies

Easy Caramel Macchiato Cookies

Buttery, coffee-kissed cookies studded with caramel bits and finished with a silky caramel drizzle—your favorite café drink in cookie form.
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Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 24
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 0.75 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 0.5 cup light brown sugar, packed
  • 1 count large egg room temperature
  • 2 tsp vanilla extract
  • 1.5 tsp instant espresso powder adjust to 2.0 tsp for stronger coffee flavor
  • 1 tbsp whole milk adds macchiato-style richness
  • 2.25 cup all-purpose flour spooned and leveled
  • 1 tsp cornstarch for extra softness
  • 0.75 tsp baking soda
  • 0.5 tsp fine sea salt
  • 1 cup caramel bits or chopped soft caramels
  • 0.25 cup caramel sauce for drizzling
  • 0.5 tsp flaky sea salt for finishing, optional

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  • In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
  • Beat in the egg, vanilla, instant espresso powder, and milk until smooth and combined.
  • In a separate bowl, whisk together flour, cornstarch, baking soda, and fine sea salt. Add dry ingredients to the wet ingredients and mix just until no dry streaks remain.
  • Fold in the caramel bits. If dough feels very soft, chill for 20 minutes for easier scooping.
  • Scoop dough into 2.0 tbsp mounds and arrange 2.0 inches apart on prepared sheets.
  • Bake until edges are set and centers look slightly soft, 10 to 12 minutes. Rotate pans halfway for even baking.
  • Cool on the sheet 5 minutes, then transfer to a rack. While warm, drizzle with caramel sauce and sprinkle lightly with flaky sea salt.
  • Let cookies cool completely to set the drizzle. Enjoy with a glass of cold milk or your favorite macchiato.

Notes

For bolder coffee flavor, increase instant espresso powder to 2.0 tsp. If caramel bits ooze, gently nudge warm cookies into neat rounds with a spoon. Store in an airtight container at room temperature up to 4 days or freeze up to 2 months.