Coffee Caramel Cookies
These coffee caramel cookies have sweet and salty caramel flavor with a chewy texture. They are balanced, while the espresso powder keeps the caramel from being overpowering.
What Makes These Coffee Caramel Cookies Different
There’s never a bad time to enjoy coffee caramel cookies. You can make this timeless recipe throughout the year. With the balance of espresso and luscious caramel, this cookie is sweet and slightly salty. We all love classic chocolate chip cookies, but when the craving for caramel hits, these cookies will satisfy your cravings.
Plus, you don’t have to make caramel from scratch. Instead the flavor comes from sweet and salty caramel chips.
Ingredients
This recipe uses espresso powder and caramel chips. I use this espresso powder for baking, Sometimes I make homemade espresso powder if I can’t get it from a speciality store like Williams Sonoma.
Here are a few key ingredients:
- Unsalted butter – In addition to the sea salt, the caramel chips have a sweet and salty flavor. Unsalted butter prevents the saltiness from being overpowering.
- Caramel Chips – This ingredient provides the caramel flavor in this recipe.
- Espresso powder – I use espresso powder instead of instant coffee granules. Espresso powder infuses coffee flavor into the cookies.
- Sea salt – Rounds out the flavor.
- Brown sugar – After my first round of recipe testing, I substituted granulated sugar for brown sugar. As a result, it tastes sweeter and cuts the bitterness from the espresso.
What Is Espresso Powder
Some people have never heard of espresso powder before. Most importantly, you may not know where to find it. Fortunately, I stumbled across it at a specialty store hosting a gelato class. Now, I bake with this espresso powder, which you can purchase in-store or online.
Unlike the shot of espresso that you drink, espresso powder is an ingredient for baking that’s commonly used to make chocolate desserts. It is essentially dried espresso that you can use for desserts and drinks.
Instructions
Prepare a baking sheet with parchment paper: This prevents the cookies from sticking to the pan. Additionally, it’s much easier to transfer the cookies to a cooling rack. Then use an instant-read thermometer to ensure the butter and egg are at room temperature.
Beat the butter and sugar together: After creaming the butter and sugar, add the egg, vanilla, and mix.
In a large bowl, mix the dry ingredients: All-purpose flour, sea salt, baking soda, and espresso powder. Mix the dry ingredients with the wet ingredients until just combined.
Add the caramel chips: Use a baking spatula or wooden spoon to fold in the caramel chips. Next, portion the cookie dough onto the baking sheet using a trigger-release ice cream scoop. Bake for 10-12 minutes or until the edges become golden brown.
Cream butter and sugar.
Then add the rest of the wet ingredients.
Whisk the dry ingredients together.
Mix well.
Add the caramel chips to the bowl.
Mix with a wooden spoon or spatula.
Prevent Over-spreading Cookies
Bake six cookies on a large baking sheet. Ensure each cookie has enough space. You can do this by using three fingers to measure how much space the cookies need and keep the cookie balls away from the pan’s edges. Portion the dough with a large cookie scoop or ice cream scoop. I have made this recipes with both.
How To Store These Coffee Cookies
Store leftover cookies in a large Ziplock bag, an airtight container, or a cookie jar. These coffee caramel cookies can be stored at room temperature.
If you love these coffee caramel cookies as much as I do, please leave a comment and recipe rating!
Coffee Caramel Cookies
Equipment
- 1 electric mixer
- Mixing Bowls
- baking sheet
- large cookie scoop
- baking spatula
Ingredients
- 4 ounces (113 grams) unsalted butter room temperature
- 2 ounces (55 grams) brown sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 6 ounces (167 grams) all-purpose flour
- ¼ teaspoon sea salt
- 1 ½ teaspoons espresso powder
- ¾ teaspoon baking soda
- 6 ounces (170 grams) caramel chips
Instructions
- Preheat the oven to 350℉. In a stand mixer fitted with a paddle attachment combine the brown sugar and butter until the butter and sugar becomes light and fluffy. Then add the egg and vanilla. Mix on medium-low speed until combined. Scrape down the sides.
- In a separate bowl whisk together flour, baking soda, salt, espresso powder. Add the flour mixture to the wet ingredients and mix until just combined. Fold in the caramel chips.
- Use a large cookie scoop to place the dough onto a cookie sheet lined with parchment paper. Bake for 10 – 12 minutes or until the edges become golden brown.
