Baking Irresistible Caramel Macchiato Cookies in Your Own Kitchen

Have you ever wished you could capture the wonderfully comforting essence of your favourite coffee house beverage in a freshly baked biscuit? That delightful moment where bold, aromatic espresso blends with luscious, sweet caramel and a whisper of vanilla? Well, your wish is our command. We’ve managed to capture that enchanting café moment in one spectacular recipe: our definitive Caramel Macchiato Cookies.

Picture this: a soft, chewy biscuit infused with the rich notes of real coffee, hiding a molten caramel core that spills out with every bite. To complete this masterpiece, a gentle vanilla glaze is drizzled across the top, beautifully echoing the foamy crown of a traditional macchiato. These cookies are far more than a simple sweet; they are a full-sensory experience. They make the ideal partner for your afternoon tea, a surefire hit at any social gathering, and the perfect way to answer your cravings for both sugar and caffeine in one go. Let’s head to the kitchen!

What Are Caramel Macchiato Cookies?

The Caramel Macchiato is a much-loved coffee creation, featuring shots of espresso, steamed milk, vanilla syrup, and a finishing touch of caramel sauce. Our cookies deconstruct these beloved elements and reassemble them into a delicious baked treat. We begin with a brown sugar cookie foundation, which yields an exceptionally soft and chewy texture. The secret lies in infusing this dough with a high-grade instant espresso powder, which delivers a deep coffee flavour that is rich but never bitter.

The “macchiato” element is represented by the sweet vanilla, while the “caramel” is undoubtedly the main attraction. Before baking, we nestle a soft caramel candy into the heart of each cookie. As it bakes, the caramel transforms into a magnificent, gooey pocket of liquid gold. These are truly wonderful Starbucks inspired cookies, elevated by the unique charm and superior flavour that only comes from home baking. They achieve a flawless harmony between a sophisticated dessert and a heartwarming, classic treat.

Why You’ll Love This Recipe

• Café-Quality Flavour at Home: You can effortlessly recreate that cosy coffee shop atmosphere without stepping outside your front door. The baking aroma alone is a delight!
• A Perfect Trio of Textures: Relish the wonderful interplay of a soft, chewy biscuit, a molten, gooey caramel centre, and a sweet, crisp vanilla icing.

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• Remarkably Easy to Create: Despite their gourmet look and feel, these cookies are made with common pantry staples and simple instructions. No fancy gadgets required!

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• Ideal for Every Occasion: Whether you’re in need of a midday treat, a dessert to dazzle your guests, or a special homemade gift, these cookies are always a superb choice.

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• A True Gourmet Coffee Dessert: This recipe transforms the classic cookie into something extraordinary, brimming with complex and delicious flavours.

Ingredients

• 225g unsalted butter, softened
• 150g light brown sugar
• 100g caster sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 280g plain flour
• 1 teaspoon bicarbonate of soda
• ½ teaspoon salt
• 2 tablespoons instant espresso powder
• Approx. 24 soft caramel sweets (like Werther’s Soft Caramels), unwrapped
• 120g icing sugar, sifted
• 2-3 tablespoons milk
• ½ teaspoon vanilla extract

Step-by-Step Guide to Baking Perfect Caramel Macchiato Cookies

To guarantee you achieve flawless results on your first try, we’ve organised this recipe into three straightforward stages. Follow our guide as we prepare the dough, assemble the cookies, and add the final decorative drizzle.

Preparing the Cookie Dough

1. Cream Butter and Sugars: In a large bowl, use an electric mixer to cream the softened butter with the light brown and caster sugars. Continue beating for 2-3 minutes until the mixture becomes pale and airy.
2. Add Wet Ingredients: Introduce the egg and vanilla extract to the bowl, beating again until thoroughly incorporated. Be sure to scrape down the sides of the bowl to mix everything evenly.
3. Combine Dry Ingredients: In a separate bowl, whisk the plain flour, bicarbonate of soda, salt, and instant espresso powder together. Pre-mixing these ensures the leavening agent and flavour are distributed uniformly.
4. Mix Dough: Gently add the dry ingredients to the wet mixture, mixing on a low setting until they are just combined. It’s important not to overmix, as this can result in tough cookies. The dough should be soft and wonderfully fragrant!

Assembling and Baking the Cookies

1. Preheat and Prepare: Set your oven to 180°C (160°C Fan/Gas Mark 4). Line a pair of large baking sheets with baking parchment.
2. Scoop and Fill: Portion the dough using a tablespoon or a small cookie scoop, which should yield about 24 portions. Take one portion, flatten it into a disc in your palm, and position an unwrapped caramel in the middle.
3. Seal and Roll: Gently fold the dough up and over the caramel, making certain it is completely encased. Roll the dough between your hands to create a smooth ball. This is a vital step to stop the caramel from escaping while baking.
4. Arrange and Bake: Place the dough balls on your prepared baking sheets, ensuring there are a few inches of space between them to accommodate spreading. Bake for 10-12 minutes, until the edges are a light golden brown while the centres still appear slightly soft.
5. Cool Down: Allow the cookies to cool on the baking sheets for approximately 5 minutes to help them firm up. Following this, move them to a wire rack to cool down completely before you add the drizzle.

Creating the Perfect Vanilla Drizzle

1. Mix Ingredients: In a small bowl, whisk the sifted icing sugar with 2 tablespoons of milk and the vanilla extract until you have a smooth consistency.
2. Adjust Consistency: If your glaze seems too thick, add the final tablespoon of milk, a small amount at a time, until it reaches your desired drizzling thickness. It needs to be substantial enough to hold its form, yet fluid enough to pour easily from a spoon.
3. Drizzle and Set: Once your cookies have cooled entirely, use a spoon or a small piping bag to apply the vanilla glaze over them. Let the cookies rest for around 30 minutes to give the glaze time to set firm.

Tips for the Best Coffee Caramel Cookies

To ensure your coffee caramel cookies turn out absolutely perfectly, we have compiled some of our most trusted professional suggestions.

• Use Quality Espresso Powder: For the most authentic taste, opt for a premium instant espresso powder. It dissolves seamlessly into the dough, imparting a deep, rich coffee flavour without any grittiness. Unlike standard instant coffee, espresso powder is more concentrated and has a smoother profile. For more insight into coffee, the British Coffee Association is an excellent resource.
• Don’t Overbake: The secret to a perfectly chewy cookie is to remove it from the oven when the centre still looks a fraction undercooked. The residual heat from the hot baking sheet will finish the job, cooking it to perfection as it rests.
• Chill the Dough (Optional): If your schedule allows, chilling the dough for a minimum of 30 minutes before baking can yield superior results. This step helps minimise spreading and gives the flavours more time to meld, resulting in a more profound taste.
• Master the Caramel Seal: Be meticulous when enclosing the caramel within the dough. Even a tiny opening can allow the molten caramel to leak out and burn on your baking sheet. A flawlessly sealed cookie guarantees that delightful gooey centre. If you fancy another enjoyable sweet to perfect, our Biscoff Rice Krispie Treats are a brilliant no-bake alternative.

Customisations and Variations

One of the finest aspects of this recipe is its versatility. Here are some creative ideas to inspire you:

• Turn Them Into Mocha Cookies: If you adore the combination of coffee and chocolate, you can easily make delicious Mocha cookies. Just fold in 100g of white, milk, or dark chocolate chips during the final stage of mixing the dough.
• A Sprinkle of Sea Salt: For an elegant twist, add a tiny pinch of flaky sea salt over the glaze while it is still wet. The salt provides a beautiful contrast to the sweetness of the caramel and vanilla.
• Different Drizzles: Feel free to switch up the vanilla drizzle with a caramel or chocolate version. Simply melt a few extra caramels with a drop of milk, or melt your favourite chocolate for an even more decadent topping.

FAQ

Your New Favourite Coffee-Inspired Treat

And there you have it—the complete guide to creating the most delicious, decadent, and delightful Caramel Macchiato Cookies in the comfort of your own home. This recipe is more than a list of instructions; it is an opportunity to slow down, savour the creative process, and make something truly wonderful for yourself and your loved ones.

So, why wait any longer? Put on your apron, preheat that oven, and prepare to fill your house with the heavenly scent of fresh-from-the-oven cookies that taste just like your go-to coffee shop treat. And if you’re searching for another distinctive seasonal recipe, we highly recommend trying our amazing Apple Cider Whoopie Pies next!

We would be thrilled to see what you bake! Please leave a comment below to tell us how your cookies came out, or share a picture on social media and don’t forget to tag us. Happy baking!

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Prep: 15 mins
Cook: 12 mins
Yield: 24 cookies

Ingredients

• 225g unsalted butter, softened
• 150g light brown sugar
• 100g caster sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 280g plain flour
• 1 teaspoon bicarbonate of soda
• ½ teaspoon salt
• 2 tablespoons instant espresso powder
• Approx. 24 soft caramel sweets, unwrapped
• 120g icing sugar, sifted
• 2-3 tablespoons milk
• ½ teaspoon vanilla extract (for drizzle)

Instructions

1. Cream softened butter with both sugars until light and fluffy. Beat in the egg and vanilla. In a separate bowl, whisk flour, bicarbonate of soda, salt, and espresso powder. Gradually mix dry ingredients into the wet until just combined.
2. Preheat oven to 180°C (160°C Fan). Scoop dough, flatten a portion in your palm, place a soft caramel in the centre, and seal the dough completely around it, rolling it into a ball. Place on a parchment-lined baking tray, leaving space between each.
3. Bake for 10-12 minutes until edges are golden. Let cool on the tray for 5 minutes before transferring to a wire rack to cool completely. Whisk icing sugar, milk, and vanilla to create a glaze, then drizzle over the cooled cookies.

Nutrition (per cookie): Calories: 210, Carbs: 31 g, Protein: 1.5 g, Fat: 9 g