Whether you’re a coffee drinker or not, you can still enjoy the multi-layered flavor of coffee, caramel, and chocolate together in one cookie. 🙂
Cookies are without a doubt one of my favorite things to whip up any time at all. They are simple, they take very little time, and I love that my kids can grab a few for their backpack, or for a snack, whenever.
One of the things I like most about cookies is the way you can easily change the ingredients to fit whatever sounds good to YOU that day. 🙂
Caramel Macchiato – yummy!
Yes, I start these with a mix, but if you want to make them from scratch, that’s fine. That’s what I do when I make them for the Farmers’ Market.
Simply work the coffee, caramel, and chocolate into you favorite sugar cookie dough, and you’re set!
This recipe is pretty straight forward – coffee, caramel, and chocolate. What’s left to say? Other than, yes please!
I love this recipe the just the way I have it, but feel free to change any part of it you want to. Some of you may want to use Espresso in place of the instant coffee, either way these cookies will be fabulous.
I really hope you love these cookies!
Caramel Macchiato Thumbprints
1 box white cake mix
1/4 cup butter, softened
1 large egg, room temperature
4 teaspoons instant coffee powder, dissolved in 1 tablespoon coffee creamer, or water
1-2 tablespoons Chocolate Caramel coffee creamer, or chocolate milk, if needed, regular milk would also work
1/2 cup miniature semisweet chocolate chips
21 Rolo minis (unwrapped mini chewy caramels in milk chocolate)
1. In a large bowl either by hand or with a mixer, combine the cake mix, butter, egg, and coffee mixture. Mix until well blended. With a large spoon mix in the mini chocolate chips. You could use up to 1 cup if desired; I think 1/2 cup works well.
2. Shape the dough into 1 1/2 inch balls and place 2 inches apart on ungreased cookie sheet, or cookie sheet lined with silicone mat. Gently press the ball down just a bit with the palm of your hand. Then press a Rolo mini in the center of each cookie.
3. Bake 9 to 12 minutes or until light golden brown around edges. Cool 2 minutes in cookie sheets, then gently remove cookies with spatula to a wire rack to cool completely.
Adapted from: Food.com