Caramel Macchiato Cookies: Crispy on the outside, chewy on the inside, laced with Bustelo, and drizzled in Dulce de Leche. Wake up to these one morning.
Says your favorite brand as you walk past it in the mornings.
Says its unmistakable aroma as you deeply inhale it.
As you stand on an endless line, inching your way ever so slowly towards to your morning fix. So, so, so close.
Coffee’s message to you.
Is my message to you in the form of these bomb ass Caramel Macchiato Cookies.
I’m a coffee junky. I have traversed addict, as addict would imply that at some point in your life you regret your life choice and want to stop. I don’t. I’m am at the stage where if I don’t get my fix, it’s not pretty. For you. For me. For anyone. So I’m a coffee junky. In my refrigerator there is a rapidly depleting half-gallon jar of homemade cold brew. I work for a French brand and because they drink espresso, so do I. 3-4 espressos in one shot, iced. I love the smell of coffee, the way it tastes on my tongue, the way it goes down and either warms or cools my insides.. Everything. I am vibrating in place as I type this.
Now you know.
Flow with me…
Many moons ago I came across these Caramel Cappuccino Cookies by Savory Simple. I printed her recipe and baked them the very same day, sometime in the afternoon and proceeded to munch down at least 6 cookies. Could’ve been 10.
My mind becomes hazy when it comes to remembering details where I am clearly guilty of some infraction affecting the ever expanding size of my hips. In hindsight it was a big, big mistake. Because though her cookies were amazing, I cannot drink caffeinated coffee in the afternoons. I’m one of those sensitive coffee junkies. I was UP. For a long, long, long time.
But here’s the thing. Time went on as it usually does and my mind became hazy. I baked those cookies again and again, changing the recipe ever so slightly each and every time. A little more espresso, a bit more cocoa powder – And then, well… I drizzled them in melted dulce de leche.
Now I’m passing Caramel Macchiato Cookies onto you. These cookies, sprinkled with my beloved Bustelo coffee and drizzled with dulce de leche. These cookies – Crispy on the outside, chewy on the inside, and reminiscent of a Caramel Macchiato.
- 1 3/4 cup All-purpose flour spooned then leveled
- 1 teaspoon Baking powder
- 2 ½ heaping tablespoons Espresso powder I used Bustelo
- 2 1/2 teaspoons Dutch processed cocoa powder
- 1/4 teaspoon Salt
- 6 ounces 1 ¾ sticks Unsalted butter, room temperature
- 1/3 cup Light brown sugar lightly packed -
- 14 ounces 1 can Sweetened condensed milk
- 1 cup Dulce de leche melted
- Line 2 cookie sheets with parchment paper and set aside.
- In a medium bowl, combine the flour, baking powder, espresso powder, cocoa powder, and salt. Whisk until combined.
- In a stand mixer fitted with a paddle attachment over medium/high speed, cream butter and sugar until light and fluffy, about 2 minutes. Add the sweetened condensed milk in a stream followed by the vanilla extract. Mix on high speed for about until completely combined, about 2-3 minutes. Stop and scrape the mixer to incorporate ingredients.
- Reduce the mixer speed to low. Add the flour mixture in 2 batches and mix over low speed until ingredients are combined, about 15-20 seconds. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes to an hour. As the dough chills, preheat your over to 350° Fahrenheit.
- Once your dough is chilled, remove it from the fridge and with a small or medium cookie scoop, drop spoonfuls of dough about 2 inches apart on the cookie sheet. These cookies will spread, so be sure to leave enough space; otherwise you’ll end up with one giant cookie situation.
- Bake the cookies for about 11 minutes, rotating the pan midway through. Bake until lightly browned and the tops appear crackled. Allow to cool on the cookie sheet for about 3 minutes, then transfer to a wire rack to cool completely. Drizzle with melted dulce de leche. A little or a lot, your choice.
- Adapted from Savory Simple