Welcome back to my kitchen — Chef James here 👨🍳
If you’ve ever stood in line at a coffee shop debating between a caramel macchiato and a pastry, these Caramel Macchiato Cookies are for you. They bring together everything we love about that iconic drink: warm espresso notes, buttery caramel sweetness, and a cozy, indulgent feel that pairs perfectly with a cup of coffee.
I created this recipe as a companion to my Brown Butter Coffee Toffee Cookies, but wanted something softer, a little sweeter, and more dessert-like. The espresso deepens the flavor without overpowering, while the caramel adds that signature macchiato finish.
In US kitchens, coffee-inspired desserts are especially popular during fall and winter, but honestly, these cookies disappear year-round. They sit beautifully next to rich bakes like Dark Chocolate Espresso Cake with Brown Butter Frosting or indulgent treats such as Chocolate Biscoff Tart on a dessert table.
Why You’ll Love These Caramel Macchiato Cookies
- Soft, chewy centers with lightly crisp edges
- Warm espresso flavor without bitterness
- Sweet caramel in every bite
- Perfect with coffee, lattes, or cappuccinos
- Bakery-style cookies made at home
☕ Do you enjoy bold coffee desserts, or just a subtle espresso note?
Ingredients Needed
For the cookies:
- ¾ cup unsalted butter, softened
Creates rich flavor and soft texture. - ¾ cup brown sugar
Adds moisture and caramel notes. - ¼ cup granulated sugar
Helps with crisp edges. - 1 large egg + 1 egg yolk
For chewiness and structure. - 1½ teaspoons instant espresso powder
Dissolved in 1 tablespoon hot water. - 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
For the caramel finish:
- ½ cup caramel sauce
Homemade or store-bought.
👉 Optional drizzle pairing: 3-Ingredient Hot Fudge Sauce for a mocha-style cookie plate.
How to Make Caramel Macchiato Cookies
- Prepare espresso
Dissolve espresso powder in hot water and let cool slightly. - Cream butter and sugars
Beat butter, brown sugar, and granulated sugar until light and fluffy. - Add eggs and flavoring
Mix in egg, egg yolk, vanilla, and espresso mixture. - Add dry ingredients
Gently fold in flour, baking soda, and salt until just combined. - Chill the dough
Refrigerate 30 minutes for best texture. - Bake
Scoop dough onto lined baking sheets.
Bake at 350°F (175°C) for 10–12 minutes. - Finish with caramel
Drizzle warm cookies with caramel sauce.
👉 Chef James Tip: Slight underbaking keeps centers chewy — the same principle I use in gooey favorites like Gooey Golden S’mores Rolls.
Recipe Tips & Variations
- Mocha version: Add mini chocolate chips, inspired by Mexican Chocolate Milk Cake
- Holiday cookies: Serve alongside Classic Gingerbread Cookies
- Extra indulgent: Sandwich cookies with caramel buttercream
These cookies also balance beautifully with lighter desserts like Blueberry Cream Cheese Dessert on a mixed dessert spread.
Storage & Reheating
- Room temperature: Store up to 4 days in an airtight container
- Freezer: Freeze baked cookies up to 2 months
- Reheat: Warm briefly in the oven to revive caramel softness
For food safety best practices, always follow USDA guidance: https://www.fsis.usda.gov/
FAQs – Caramel Macchiato Cookies
Do these cookies taste strongly like coffee?
No — espresso enhances sweetness without bitterness.
Can I skip the caramel drizzle?
Yes, but it’s what gives the “macchiato” effect.
Can I make the dough ahead?
Yes, refrigerate up to 24 hours.
Can I use brewed coffee instead of espresso powder?
Espresso powder is best for concentrated flavor.
Are these good for gifting?
Absolutely — they travel well.
What should I serve with them?
Coffee, lattes, or desserts like Crème Brûlée French Toast for brunch.
What to Serve With These Cookies
- Espresso or cappuccino
- Vanilla ice cream
- Dessert boards with Chocolate Orange Layer Cake
- Brunch spreads featuring Best Fluffy Pancakes
Final Thoughts from Chef James
These Caramel Macchiato Cookies are cozy, indulgent, and just sophisticated enough to feel special. They’re the kind of cookie you bake once — and then keep coming back to every time you crave something sweet with your coffee.
👉 Bake a batch, brew a fresh cup, and let me know how strong you went on the espresso. ☕🍪
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Caramel Macchiato Cookies (Soft, Chewy & Coffeehouse-Inspired)
These Caramel Macchiato Cookies combine espresso flavor and sweet caramel in soft, chewy bakery-style cookies — perfect with your morning coffee or as a cozy dessert.
- Total Time: 27 minutes
- Yield: 18 cookies 1x
Ingredients
¾ cup unsalted butter, softened
¾ cup brown sugar
¼ cup granulated sugar
1 large egg + 1 egg yolk
1½ teaspoons instant espresso powder (dissolved in 1 tbsp hot water)
1 teaspoon vanilla extract
1¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup caramel sauce (for drizzling)
Instructions
1. Dissolve espresso powder in 1 tbsp hot water and set aside to cool.
2. Cream softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Mix in egg, egg yolk, vanilla, and cooled espresso mixture.
4. In a separate bowl, whisk flour, baking soda, and salt.
5. Gradually fold dry ingredients into wet until just combined.
6. Chill the dough in the fridge for 30 minutes.
7. Preheat oven to 350°F (175°C) and line baking sheets.
8. Scoop dough and place on sheet, spacing evenly.
9. Bake for 10–12 minutes until edges are lightly golden.
10. Cool slightly, then drizzle with caramel sauce before serving.
Notes
Slight underbaking keeps the centers soft and chewy.
Espresso powder adds depth but not bitterness — adjust to taste.
Add chocolate chips for a mocha version.
Store in an airtight container for 4 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
