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Salted Caramel Espresso Cookies

Satisfy your sweet tooth with these decadent salted caramel chocolate chunk cookies. Rich milk and dark chocolate meld with a buttery cookie base, while a caramel drizzle and a pinch of sea salt take each bite to the next level of indulgence. Enjoy these cookies with a warm cup of coffee or milk.

Ivanna Lopez Guajardo
Tasty Team
98% would make again
Total Time

1 hr 30 min

1 hr 30 min

Prep Time

30 minutes

30 min

Cook Time

15 minutes

15 min

Salted Caramel Espresso Cookies
Total Time

1 hr 30 min

1 hr 30 min

Prep Time

30 minutes

30 min

Cook Time

15 minutes

15 min

Ingredients

for 12 servings

  • ½ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 teaspoon kosher salt
  • ½ cup unsalted butter, melted
  • 1.5 tablespoons instant coffee
  • 1 large egg
  • 1 teaspoon vanilla paste
  • 1.25 cups all-purpose flour
  • ½ teaspoon baking soda
  • 4 oz milk chocolate chunks
  • 4 oz dark chocolate chunks
  • caramel, for garnish
  • flaky sea salt, for garnish

Salted Caramel Dollops

  • 4 oz semisweet chocolate chips, melted
  • 1 teaspoon instant espresso powder
  • 2 oz caramel

Nutrition Info

  • Calories 344
  • Fat 17g
  • Carbs 46g
  • Fiber 1g
  • Sugar 31g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. In a large bowl, whisk together the granulated sugar, brown sugar, salt, butter, and instant coffee until smooth and creamy, about 2 minutes.
  2. Add the egg and vanilla paste; whisk mixture until smooth.
  3. Sift in the flour and baking soda, then fold the mixture with a spatula to prevent overmixing.
  4. Fold in the milk and dark chocolate chunks. Chill the dough for 30-60 minutes, until firm.
  5. Make the salted caramel dollops: In a small bowl, stir together the melted semisweet chocolate chips and instant espresso powder. On a parchment paper-lined baking sheet, make 1-inch-round circles with the melted semisweet chocolate mixture. Add the caramel to the center of each dollop, then swirl. Freeze for at least 30 minutes, or until solid.
  6. Preheat the oven to 350°F (180°C), and line a baking sheet with parchment paper.
  7. Scoop the chilled dough with a 2-ounce ice-cream scoop, and add a frozen caramel dollop in the center. Form the dough around the dollop until completely covered, adding more dough as needed.
  8. Add to the prepared baking sheet, leaving space between cookies and the edges of the pan so the cookies can spread evenly.
  9. Bake for 12-15 minutes, until the edges are lightly browned.
  10. Let cookies cool for at least 5 minutes. Drizzle with caramel, and sprinkle some sea salt before serving.
  11. Enjoy!
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Salted Caramel Espresso Cookies