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Soft caramel macchiato cookies featuring a rich brown butter and vanilla bean infusion with salted caramel drizzle.

Soft Caramel Macchiato Cookies

Rebecca Blumer
A coffeehouse-inspired treat featuring brown butter, espresso-scented dough, and a chewy cream cheese base. Finished with a glossy salted caramel drizzle, these cookies offer a sophisticated balance of toffee-sweetness and rich café aroma.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 24 cookies
Calories 188 kcal

Equipment

  • Baking Sheets
  • Parchment Paper
  • Small saucepan
  • Large mixing bowls
  • Cookie Scoop
  • Wire cooling rack

Ingredients
 

  • 2 1/4 cup Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 Tbsp Espresso Powder
  • 1/2 tsp Salt
  • 3/4 cup Brown Sugar + 1/4 cup for Rolling
  • 3/4 cup Sugar + 1/4 cup for Rolling
  • 1/4 cup Cream Cheese, cut into pieces and softened
  • 6 Tbsp Butter, melted
  • 1/3 cup Vegetable Oil
  • 1 Egg
  • 1 Tbsp Milk
  • 1 tsp Vanilla
  • 1 cup Salted Caramel Sauce

Instructions
 

Brown the butter and prep your pans

  • Brown the 6 Tbsp butter in a small pan until it turns golden and smells nutty, then let it cool slightly so it’s warm, not piping hot.
  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats.

Mix dry ingredients and build the creamy base

  • 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.

Roll, press, and bake

  • 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.

Cool and finish with caramel

  • 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.

Notes

Underbaking Tip: To achieve a professional soft-baked texture, pull the cookies when the centers still look soft. They will continue to set as they cool on the baking sheet.
Storage Tip: Place parchment paper between layers of cookies in your airtight container. This simple step prevents the salted caramel drizzle from sticking to the other cookies.
Flavor Enhancement: For the most even coffee flavor, dissolve the espresso powder into the milk and vanilla before whisking them into the wet ingredients.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 188kcalCarbohydrates: 27gProtein: 2gFat: 9gSaturated Fat: 4gCholesterol: 16mgSodium: 145mgPotassium: 42mgFiber: 1gSugar: 19gVitamin A: 120IUCalcium: 25mgIron: 1mg
Keyword brown butter cookies, caramel macchiato cookies, espresso cookies
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