Caramel Latte Cookies

Soft, chewy espresso cookies topped with a gooey caramel drizzle and a sprinkle of espresso sugar

Course Dessert, Snack

Keyword caramel latte cookie

Prep Time 20

Cook Time 12

Total Time 32

Servings cookies

Calories 266kcal

Author Madeline Tague

Ingredients

Cookie Ingredients

1 stick salted butter - softened
½ cup granulated sugar
½ cup brown sugar - packed
1 egg - room temperature
2 tbsp instant espresso powder
2 tsp vanilla extract
1 ¾ cups all purpose flour - scoop and level measured
1 tsp baking powder
½ tsp baking soda
¼ tsp kosher salt

Topping Ingredients

12 soft caramel candies
2 tbsp heavy cream
2 tbsp granulated sugar
1 tsp instant espresso powder

Instructions

Preheat the oven to 350F and line 2 baking sheets with parchment paper.
Place butter, granulated sugar and brown sugar into a mixing bowl. Mix with an electric hand mixer or stand mixer until evenly combined. Add egg, espresso powder and vanilla to the bowl and mix again.
Pour all purpose flour, baking soda, baking powder and salt into the bowl and mix again until an evenly combined dough has formed.
Scoop out 3 tbsp of batter until you have 12 scoops. Place 6 scoops on each baking sheet and roll each into a round ball. Bake cookies in the oven at 350F for 12 minutes.
The cookies spread a bit while baking so I like to scoot the edges in with a large mug, cookie cutter or even the back of a butter knife while they are still warm from the oven. Cool on the baking sheet.
Once the cookies have cooled for about 20 minutes, open the soft caramel caramel candies and place into a heat safe bowl with the heavy cream. Microwave at 30 second intervals until the caramel is completely melted - stirring between each interval. Mix 1 tsp of espresso powder in with 2 tbsp of granulated sugar and set aside.
Spread a layer of caramel over one cookie at a time and sprinkle the sugar and espresso powder mixture over the caramel while its still warm. Repeat this process until you have covered each of the cookies.

Notes

Do not overbake. Pull the cookies out at 12 minutes even if they look slightly underdone in the center. They will firm up as they cool on the baking sheet. Overbaked cookies will be dry and lose that soft chewy center.

Work quickly with the caramel topping. The melted caramel sets fast as it cools. Spread it on one cookie at a time and sprinkle the espresso sugar on top right away before it hardens.

Let the cookies cool before topping. The cookies need to cool for about 20 minutes before you add the caramel. If they are too warm the caramel will sink in instead of sitting on top.

Use softened butter, not melted. Softened room temperature butter creams properly with the sugar and gives the cookies a better texture and rise. Melted butter will make the cookies spread too flat.

Nutrition