Espresso Caramel Cookies
A dangerously addictive combination of bold espresso, gooey caramel, and buttery cookie dough, delivering the perfect balance of bitterness and sweetness.
Ingredients
Dough:
- 1 cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 tbsp instant espresso powder
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
Caramel Filling:
- ½ cup soft caramels melted
- 1 tbsp heavy cream
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter, brown sugar, and granulated sugar until fluffy.
- Mix in espresso powder, egg, and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Scoop dough into small balls and place them 2 inches apart on the baking sheet.
- Make a small indentation in the center of each dough ball.
- Bake for 10-12 minutes, until golden brown.
- Melt the caramels with heavy cream until smooth.
- Spoon caramel into each cookie indentation and let set before devouring.
Notes
Nutritional Values (Per Cookie)
- Calories: ~170
- Total Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
Vitamins & Minerals (Per Cookie)
- Iron: 2%
- Magnesium: 3%
- Calcium: 2%
- Potassium: 2%
- Vitamin A: 4%
Additional Notes/Tips
- Use dark brown sugar for extra caramel depth.
- Add a pinch of sea salt on top for that sweet-salty magic.
- Store in an airtight container—if they last that long.