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Caramel Macchiato Espresso Chip Cookies

These Caramel Macchiato Espresso Chip Cookies deliver rich coffeehouse flavors in soft, chewy cookies with espresso chips, chocolate chips, and luscious caramel swirls.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Keyword: Caramel, Coffee, Cookies, Easy, Espresso
Servings: 24 servings

Ingredients

  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup espresso chips
  • 1/2 cup caramel sauce

Instructions

  • Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to ensure your cookies bake evenly and release easily.
  • In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 3 to 4 minutes on medium speed.
  • Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and blend until combined.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt.
  • Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently with a spatula until just combined. Avoid overmixing.
  • Fold in the semi-sweet chocolate chips and espresso chips evenly throughout the dough.
  • Spoon half of the cookie dough onto the lined baking sheets, drizzle half of the caramel sauce over the dough, then gently fold or swirl the caramel into the dough. Repeat with remaining dough and caramel.
  • Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the baking sheets, spacing about 2 inches apart. Bake for 10–12 minutes until edges are golden but centers remain soft.
  • Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Equipment

  • Mixing Bowls
  • Electric Mixer or Stand Mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Baking Sheets
  • Parchment paper or silicone baking mats
  • Cooling Rack

Notes

  • Chill dough if caramel makes it too sticky for easier handling and scooping.
  • Substitute instant coffee granules for espresso chips if needed, though texture will differ.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze dough balls for up to 3 months.