If you love caramel macchiatos, you have to try these cookies.
They’re soft, chewy, and packed with caramel, espresso, and vanilla flavors—just like your favorite coffeehouse drink.
And the best part?
They’re super easy to make!
These cookies are perfect for a cozy afternoon treat, a bake sale, or just because you deserve something sweet.
Let’s get baking!
What You’ll Need
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons instant espresso powder
- ¾ cup unsalted butter, melted
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup caramel chips (or soft caramel pieces, chopped)
For the Caramel Drizzle:
- ½ cup soft caramels, melted
- 2 tablespoons heavy cream
👩🍳 Pro Tips
✔ Use high-quality espresso powder – it makes a huge difference in flavor!
✔ 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.
🛠 Tools You’ll Need
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Measuring cups and spoons
- Spatula
- Baking sheet
- Parchment paper
- Microwave-safe bowl (for caramel)
☕ Substitutions & Variations
- No espresso powder? Swap for finely ground instant coffee.
- Caramel chips → Use white chocolate chips for a sweeter taste.
- Dairy-free? Use coconut oil instead of butter and dairy-free caramel.
- Love a crunch? Add chopped pecans or walnuts.
⏳ Make-Ahead Tips
- Make the cookie dough up to 48 hours ahead and store it in the fridge.
- Freeze cookie dough balls for up to 3 months and bake straight from the freezer.
📖 How to Make Caramel Macchiato Cookies
Step 1: Mix the Dry Ingredients
In a bowl, whisk together flour, baking soda, salt, and espresso powder. Set aside.
Step 2: Mix the Wet Ingredients
In another bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add eggs and vanilla, mixing until fully combined.
Step 3: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Step 4: Add Caramel Chips
Gently fold in the caramel chips (or chopped soft caramels) until evenly distributed.
Step 5: Scoop and Bake
Scoop dough onto a parchment-lined baking sheet and bake at 350°F (175°C) for 10-12 minutes.
Step 6: Make the Caramel Drizzle
Microwave soft caramels and heavy cream in 20-second bursts, stirring until smooth.
Step 7: Drizzle Caramel Over Cookies
Once cookies are slightly cooled, drizzle warm caramel over the tops.
🍪 Leftovers & Storage
- 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.
💕 Final Thoughts
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! 😊☕🍪
