Here’s the deal when it comes to my relationship with coffee. I won’t take it black. But when I add a bit of milk and vanilla creamer to a cup, I’m all set. Or, of course, give me a vanilla latte or a caramel macchiato, and I’ll be thrilled.
Now, drinking it is all fine and dandy, but once you add coffee to your cookie dough, you’ve got it made. Recently I made French Roast Coffee Cookies, and my friends couldn’t stop asking for more. The combination of coffee and a hint of vanilla extract offers the perfect flavor. Now, I’m stepping it up a notch.
These cookies start with a simple cookie dough base. I added Kivu Caramel Swirl flavored coffee for an incredible kick of coffee and caramel flavor. They’re drizzled with a caramel glaze and sprinkled with powdered sugar for an extra special touch. Bring these to your next coffee date, and get ready to make some new best friends.
Caramel Macchiato Cookies
- 1/2 C Butter
- 1/2 C White Sugar
- 1/2 C Brown Sugar
- 1 Egg
- 1 Tsp Pure Vanilla Extract
- 1 1/2 C Flour
- 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
- 1 Tsp Cocoa
- 1 1/2 Tbsp Caramel flavored coffee
Preheat your oven to 350 degrees.
Cream the butter and sugars. Add the egg and extract and beat well. Add flour, salt, baking soda, and cocoa, and beat until a soft dough forms. Beat in coffee grounds. Drop by tablespoons full on to a greased cookie sheet.
Bake for 8-10 minutes until the edges begin to brown.
Once cooled, top with caramel glaze.
- 4 Tbsp Butter
- 3/4 C Brown Sugar
- 1/2 C Milk
- 1/2 Tsp Pure Vanilla Extract
- 4 Tbsp Powdered Sugar
Melt butter on low in a saucepan. Once melted, add brown sugar, milk, and vanilla and whisk together. Cook for 5 minutes on medium heat stirring occasionally. Remove from heat and let cool. Once cool, combine half of the caramel sauce with 4 Tbsp powdered sugar and stir. Continue to add powdered sugar until you reach your desired consistency.
Drizzle over cookies and sprinkle with powdered sugar.