Caramel Macchiato Cookies

Caramel Macchiato Cookies are chewy espresso cookies stuffed with a soft caramel center and rolled in cinnamon sugar.

Pro Tip
Be careful not to over bake the cookies, otherwise the caramel will become too chewy and taffy-like.

These cookies are the perfect pairing of espresso and soft caramel, reminiscent of the coffee drink with a dusting of cinnamon.

The caramels are roughly shaped into cubes then placed inside a tablespoon of cookie dough.

The caramel-stuffed cookie dough is rolled into a ball and ready for the oven after getting a coating of cinnamon sugar.

The caramel center is the most melted and gooey while the cookies are still warm then will firm up slightly once completely cooled.

Here you will find recipes with simple ingredients and time conscious directions so you can make baking a part of your busy life!

Yield

Prep time

minutes

Cook time

minutes

Total time

minutes

Chewy espresso cookies stuffed with a soft caramel center and rolled in cinnamon sugar.

2 tablespoons sugar
1/2 teaspoon cinnamon
1/2 cup (8 tablespoons) butter, softened
2/3 cup sugar
5 tablespoons cook and serve butterscotch pudding powder (measured from a 3.9-oz box)
1 egg
2 tablespoons instant espresso powder
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups flour
30 Werther’s original soft caramels

Preheat oven to 350 F. Line a baking pan with parchment paper.
In a small bowl, mix together 2 tablespoons sugar and cinnamon, set aside.
In a large bowl, combine butter, sugar, and butterscotch pudding powder. Stir in egg until smooth.
Add instant espresso powder, vanilla, and salt, then mix until well combined.
To the same bowl, add baking soda and flour then stir until the flour is fully incorporated.
Unwrap the caramels and roughly shape each candy into a cube.
Scoop out 1 tablespoon of dough and flatten slightly. Press one caramel cube into the center of the dough and shape it into a ball, ensuring the caramel is completely covered with cookie dough.
Roll the cookie dough ball in the cinnamon sugar mixture and place on the prepared baking pan. Repeat with the remaining dough and caramels.
Bake for 8-9 minutes, just until the cookie edges appear dry and cracks run across the top. Allow the cookies to cool for 5 minutes on the baking pan before transferring to a wire rack to cool completely.

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