These caramel macchiato cookies are filled with real coffee flavor and topped with creamy caramel and chocolate.
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
Author Kat Jeter & Melinda Caldwell
1 1/2cupButter, unsalted, room temperature
3 1/4cupsAll-purpose flour
4teaspoonStarbucks VIA Instant Latte White Chocolate Mocha
Preheat oven to 350F.
In a large bowl use a mixer to beat the butter and sugar together.
Add egg and continue to mix until all ingredients are thoroughly combined.
In a small bowl mix together flour and coffee powder.
Turn mixer to low and add flour mixture. Do not over mix. Stop as soon as flour is combined.
Make dough into 1-inch balls and place on a baking sheet 3-4 inches apart.
Use the back of a teaspoon, or your thumb, to press down in the center of the ball to make an indentation.
Bake until cookies are golden brown around edges, 18 - 20 minutes.
When cookies come out of the oven use the back of the teaspoon to gently press the centers down again.
Let the cookies cool completely on a wire rack.
Unwrap caramel candies and place them in a microwave safe bowl. Add heavy cream and microwave, 15 seconds at a time, until melted.
Once the cookies have cooled fill each indentation with the caramel.
Let caramel cool and then place the chocolate chips in a microwaveable dish and microwave for 15 seconds at a time until they are completely melted. Drizzle the top of the cookies with melted chocolate.
Once chocolate has hardened serve and enjoy!
Note: If you are placing these cookies in a container where they will be stacked on top of each other I suggest putting wax paper between each layer.