Attention coffee drinkers - I have got a treat for you. A caramel macchiato cookie!!! You heard that right - a coffee infused cookie, drizzled with salted caramel sauce - all the delicious flavors that you love to drink - in cookie form.
I am in no way advocating that you boycott your favorite caramel flavored coffee drink - I'm simply offering you a new way to enjoy it.
Give this cookie a try - you will not regret it.
Caramel Macchiato Cupcakes
2 ¼ cup Flour
1 tsp Baking Powder
½ tsp Baking Soda
1 Tbsp Espresso Powder
½ tsp Salt
¾ cup Brown Sugar + ¼ cup for Rolling
¾ cup Sugar + ¼ cup for Rolling
¼ cup Cream Cheese, cut into pieces and softened
6 Tbsp Butter, melted
⅓ cup Vegetable Oil
1 Egg
1 Tbsp Milk
1 tsp Vanilla
1 cup Salted Caramel Sauce
1 tsp Baking Powder
½ tsp Baking Soda
1 Tbsp Espresso Powder
½ tsp Salt
¾ cup Brown Sugar + ¼ cup for Rolling
¾ cup Sugar + ¼ cup for Rolling
¼ cup Cream Cheese, cut into pieces and softened
6 Tbsp Butter, melted
⅓ cup Vegetable Oil
1 Egg
1 Tbsp Milk
1 tsp Vanilla
1 cup Salted Caramel Sauce
Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats. In a large bowl whisk together flour, baking powder, baking soda, salt and espresso powder. Set aside.
In another large bowl mix together ¾ cup Brown sugar and ¾ cup sugar with softened cream cheese.
Mix until smooth. Add melted butter and stir until incorporated.
Whisk in the oil, then whisk in the egg, milk and vanilla.
Stir in the flour mixture slowly using a wooden spoon or rubber spatula.
In small bowl or dish, whisk together remaining ¼ cup of brown sugar and ¼ cup of white sugar. This will be used for rolling cookies.
Using a cookie scoop, gather about 2 tablespoons of dough, roll into a
ball and then roll into the brown and white sugar mixture. Place 2
inches apart on cookie sheet. With the bottom of a flat bottom glass,
gently press down onto the top of each cookie dough ball until they are
about 2 inches in diameter. Sprinkle cookies with additional brown and
white sugar mixture.Bake for 12 minutes or until they just turn golden brown on the edges.
Let cookies cool on cookie sheet for 5 minutes before removing. Remove and then allow to cool on wire rack.
Drizzle the tops of cooled cookies with warmed salted caramel.
I didn't realize that I took so many pictures of these cookies - I must have been REALLY hungry!
Ciao!
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