There’s something magical about the familiar scent of a caramel macchiato—rich espresso, velvety caramel, and a hint of vanilla sweetness. Now imagine that same café charm baked into a soft, chewy cookie. That’s exactly what Caramel Macchiato Cookies deliver: a comforting treat that turns any ordinary afternoon into a cozy moment of bliss.
For many, the ritual of coffee goes far beyond caffeine. It’s about connection—sitting with friends at a neighborhood café, sharing stories over steaming mugs, or winding down alone with your thoughts and a warm drink in hand. In my house, those moments often came with a homemade dessert on the side, something sweet that felt just as special as the drink itself. That’s where these cookies come in.
Inspired by the beloved caramel macchiato, this recipe is a nod to those warm café memories and the joy of slowing down. It brings together rich espresso notes, chewy caramel bits, and a soft cookie base, finished with a luscious caramel drizzle. Whether it’s a rainy Sunday, a fall gathering, or your go-to coffee break treat, these cookies turn every bite into a memory.
They’re a favorite in our home around the holidays, but honestly—they’re too good to save for once a year. Whenever I bake them, they vanish by the dozen. The aroma alone draws everyone into the kitchen. And every time I share them, someone asks for the recipe, followed by, “They taste just like my favorite coffee drink!” That’s when you know you’ve baked something truly special.
Why You’ll Love This Recipe
- Coffee Shop Flavor at Home: It’s like sipping your favorite caramel macchiato—only better because it’s baked into a cookie.
- No Chill Time Needed: The dough comes together quickly and can go straight into the oven—perfect for spontaneous baking urges.
- Rich and Chewy Texture: Soft and buttery with the perfect espresso kick and caramel chewiness.
- Perfect for Sharing (or Not): Makes a big batch that’s ideal for gifting, cookie exchanges, or storing in your freezer for later cravings.
- Customizable Add-ins: Add chocolate chips, a sprinkle of sea salt, or even swap the drizzle for a caramel glaze.
Caramel Macchiato Cookies
- Yield: 24 cookies 1x
Description
There’s something magical about the familiar scent of a caramel macchiato—rich espresso, velvety caramel, and a hint of vanilla sweetness. Now imagine that same café charm baked into a soft, chewy cookie. That’s exactly what Caramel Macchiato Cookies deliver: a comforting treat that turns any ordinary afternoon into a cozy moment of bliss.
For many, the ritual of coffee goes far beyond caffeine. It’s about connection—sitting with friends at a neighborhood café, sharing stories over steaming mugs, or winding down alone with your thoughts and a warm drink in hand. In my house, those moments often came with a homemade dessert on the side, something sweet that felt just as special as the drink itself. That’s where these cookies come in.
Inspired by the beloved caramel macchiato, this recipe is a nod to those warm café memories and the joy of slowing down. It brings together rich espresso notes, chewy caramel bits, and a soft cookie base, finished with a luscious caramel drizzle. Whether it’s a rainy Sunday, a fall gathering, or your go-to coffee break treat, these cookies turn every bite into a memory.
They’re a favorite in our home around the holidays, but honestly—they’re too good to save for once a year. Whenever I bake them, they vanish by the dozen. The aroma alone draws everyone into the kitchen. And every time I share them, someone asks for the recipe, followed by, “They taste just like my favorite coffee drink!” That’s when you know you’ve baked something truly special.
Ingredients
- 2 ½ cups all‑purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp instant espresso powder
- ¾ cup unsalted butter, melted
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 Tbsp vanilla extract
- 1 cup caramel chips or chopped soft caramels
- For the caramel drizzle:
- ½ cup soft caramels
- 2 Tbsp heavy cream
Instructions
Step 1: Combine dry ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and espresso powder. This ensures that the espresso flavor is evenly distributed throughout the dough.
Step 2: Cream the butter and sugars
In a large bowl, mix the melted butter with brown sugar and granulated sugar until smooth and slightly fluffy. The melted butter helps the cookies stay chewy in the center with those golden, crispy edges.
Step 3: Add eggs and vanilla
Mix in the eggs one at a time, then add the vanilla extract. Stir until fully incorporated—this builds that rich, buttery base flavor.
Step 4: Combine wet and dry ingredients
Slowly add the dry mixture to the wet, mixing just until everything is combined. Don’t overmix—stop as soon as the flour is fully incorporated.
Step 5: Stir in the caramel chips
Fold in the caramel chips or chopped soft caramels. You want them evenly spread, so each cookie has gooey caramel goodness in every bite.
Step 6: Scoop and bake
Using a cookie scoop or tablespoon, drop dough balls onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake at 350°F (175°C) for 10–12 minutes, until the edges are golden and the centers look just set.
Step 7: Make the caramel drizzle
While the cookies cool, melt the caramels and heavy cream together in the microwave in 15-second bursts, stirring in between. Drizzle over the cooled cookies for that decadent final touch.
Notes
-
You can replace caramel chips with white chocolate chips if you prefer a different sweetness profile.
-
For more café flair, add a tiny drop of almond extract to enhance the caramel notes.
Nutrition
- Calories: 180
INGREDIENTS YOU’LL NEED:
- 2 ½ cups all‑purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp instant espresso powder
- ¾ cup unsalted butter, melted
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 Tbsp vanilla extract
- 1 cup caramel chips or chopped soft caramels
For the caramel drizzle:
- ½ cup soft caramels
- 2 Tbsp heavy cream
How to Make Caramel Macchiato Cookies
This is one of those baking experiences where your kitchen becomes a sanctuary of sweet aromas. The moment the espresso meets brown sugar, you’ll know something delicious is on the way.
Step-by-Step Instructions
Step 1: Combine dry ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and espresso powder. This ensures that the espresso flavor is evenly distributed throughout the dough.
Step 2: Cream the butter and sugars
In a large bowl, mix the melted butter with brown sugar and granulated sugar until smooth and slightly fluffy. The melted butter helps the cookies stay chewy in the center with those golden, crispy edges.
Step 3: Add eggs and vanilla
Mix in the eggs one at a time, then add the vanilla extract. Stir until fully incorporated—this builds that rich, buttery base flavor.
Step 4: Combine wet and dry ingredients
Slowly add the dry mixture to the wet, mixing just until everything is combined. Don’t overmix—stop as soon as the flour is fully incorporated.
Step 5: Stir in the caramel chips
Fold in the caramel chips or chopped soft caramels. You want them evenly spread, so each cookie has gooey caramel goodness in every bite.
Step 6: Scoop and bake
Using a cookie scoop or tablespoon, drop dough balls onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake at 350°F (175°C) for 10–12 minutes, until the edges are golden and the centers look just set.
Step 7: Make the caramel drizzle
While the cookies cool, melt the caramels and heavy cream together in the microwave in 15-second bursts, stirring in between. Drizzle over the cooled cookies for that decadent final touch.
Helpful Tips
- Espresso powder matters: Use a good-quality instant espresso powder for the deepest flavor.
- For extra chewiness: Let the dough rest for 20 minutes before baking, or refrigerate overnight.
- Add a finishing touch: A sprinkle of flaky sea salt over the caramel drizzle elevates every bite.
- Storage tip: Freeze dough balls and bake fresh whenever you want a warm cookie on demand.
DETAILS
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES
- You can replace caramel chips with white chocolate chips if you prefer a different sweetness profile.
- For more café flair, add a tiny drop of almond extract to enhance the caramel notes.
NUTRITIONAL INFORMATION
Per cookie (approximate):
Calories: 180
Fat: 8g
Carbohydrates: 24g
Protein: 2g
FREQUENTLY ASKED QUESTIONS
Can I make this dough ahead of time?
Yes! Store the dough in the fridge for up to 3 days or freeze for 3 months. Just bring to room temp before baking.
Can I use ground coffee instead of espresso powder?
Instant espresso is preferred for its flavor and solubility, but finely ground instant coffee can work in a pinch.
Can these be made dairy-free?
Use plant-based butter and skip the caramel drizzle or use a dairy-free caramel alternative.
STORAGE INSTRUCTIONS
Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in layers between parchment and thaw at room temp or warm briefly before serving.
Related Recipes
If you liked these Caramel Macchiato Cookies, you’ll love:
- Irresistible Double Chocolate Salted Caramel Cookies – A Sweet & Salty Delight
- A Cookie Worth Remembering: Best Ever Butterscotch Chocolate Chip Cookies
- The Cozy Magic of Brown Butter Toffee Chocolate Chip Cookies
- A Sweet Taste of Nostalgia: Fudgy Cosmic Brownie Cookies
Conclusion
Caramel Macchiato Cookies are the ultimate union of coffeehouse flavor and homemade comfort. With the bold warmth of espresso, melty caramel, and a perfectly soft bite, they’re destined to become a staple in your kitchen. Whether you bake them for guests or hoard the whole batch for yourself (no judgment here), these cookies are a cozy little joy in every bite. So brew a pot of coffee, gather your ingredients, and treat yourself to a deliciously nostalgic moment.