Caramel Macchiato Thumbprints
Indulge in the rich, coffeehouse-inspired flavors of Caramel Macchiato Thumbprints, a delightful cookie that combines buttery shortbread, the bold kick of espresso, and luscious caramel. These crumbly, melt-in-your-mouth treats are crafted with a soft espresso-infused dough, baked to golden perfection, and filled with gooey caramel centers. A drizzle of velvety melted chocolate elevates these cookies to gourmet status, making them a perfect dessert choice for coffee lovers and sweet-tooth enthusiasts alike. Ready in under 35 minutes, these cookies are ideal for holiday gift boxes, coffee breaks, or indulgent snack moments. Discover the perfect marriage of bold coffee, silky caramel, and chocolate decadence in every bite!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 2 egg yolks
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon instant espresso powder
- 0.25 teaspoon salt
- 20 soft caramel candies
- 2 tablespoons heavy cream
- 0.25 cup semi-sweet chocolate chips
- 1 teaspoon milk
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Mix in the egg yolks and vanilla extract until fully combined.
In a separate bowl, whisk together the all-purpose flour, instant espresso powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Scoop out 1-inch balls of dough and arrange them about 2 inches apart on the prepared baking sheets.
Use your thumb or the back of a teaspoon to create a small indentation in the center of each dough ball.
Bake for 10-12 minutes, or until the edges are just lightly golden. Remove the cookies from the oven and let them cool completely on the baking sheets.
While the cookies cool, prepare the caramel filling. In a microwave-safe bowl, combine the soft caramel candies and heavy cream. Microwave in 20-second intervals, stirring after each burst, until the caramel is melted and smooth.
Spoon a small amount of the melted caramel into the indentation of each cookie. Let the caramel set for about 10 minutes.
In another microwave-safe bowl, melt the semi-sweet chocolate chips with the milk, microwaving in 15-second intervals and stirring until smooth.
Drizzle the melted chocolate over the caramel-filled cookies using a spoon or piping bag.
Allow the cookies to set for at least 15 minutes before serving. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.2 g | 18% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 90 mg | 4% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 27.6 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 57 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 120 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
