Caramel Macchiato Cookies

Caramel Macchiato Cookies | RevamperateCaramel Macchiato Cookies | Revamperate
The caramel macchiato is definitely a Starbucks favorite – it’s Andrew’s, hands down. Personally, I’m not a coffee person but Andrew is. I stick to coffee that doesn’t taste anything like coffee. Basically, I’m all about peppermint mochas. Although Andrew’s caramel macchiatos taste alright, I have to say I definitely prefer my caramel macchiato cookies to the actual drink. They are COOKIES, after all.

Anyway, there is a story to these cookies. Sometimes when Andrew and I get up on the weekends, I’ll ask him what he thinks I should bake that day and he spits out random ideas for me. Sometimes they’re helpful…sometimes not so much. One morning recently, he told me caramel macchiato cookies. I gave him a confused look and asked how exactly I was supposed to do that. Well, I figured it out!

Ingredients (makes 12-15 cookies):

  • 1/2 cup butter, soft
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 2 tsp vanilla
  • 1 tbs espresso
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups flour
  • 1 package of caramel candies

Caramel Macchiato Cookies | Revamperate
First, combine the flour, salt, baking soda and baking powder in one bowl. In a separate bowl, beat together the softened butter and sugars until creamy. Mix in the egg. In a small bowl, combine the espresso powder and vanilla, and mix until it forms a paste. Then add to the dough and beat – dissolving the espresso powder in vanilla first keeps it from giving the cookies a powdery taste. Once combined, slowly mix in the remaining dry ingredients until a small amount of white is still visible.

Scoop out 2-inch balls of dough and place on a lined cookie sheet. Bake on 350 degrees for 8-12 minutes until the edges are slightly brown and the middles soft.

As the cookies bake and cool, melt the caramel candies with about 2 tablespoons of water in a saucepan on low heat. Stir constantly until the caramels have completely melted, making sure to keep the heat turned low so that the caramel doesn’t bubble. It should drip off a spoon easily – add more water as necessary.

Caramel Macchiato Cookies | RevamperateCaramel Macchiato Cookies | Revamperate
Drizzle the melted caramel over cooled cookies and devour. Seriously, these caramel macchiato cookies are de-lici-ous. Good call, Andrew. Enjoy!

We’re putting on a huge conference for work this week, so it’s going to be “goodbye social life” for the week as it has been for a while now, really. See you next week, cyberspace. I’ll miss you.

Leave a Reply

Your email address will not be published. Required fields are marked *