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Salted Caramel Espresso Cookies

Salted Caramel Espresso Cookies: Indulge in Coffee Bliss

Indulge in Salted Caramel Espresso Cookies, a perfect blend of rich espresso and sweet salted caramel.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 13 minutes
Chilling Time 30 minutes
Total Time 1 hour 13 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter room temperature
  • 1 cup Light Brown Sugar packed
  • 1/2 cup Granulated Sugar
  • 2 large Eggs room temperature
  • 2 teaspoons Vanilla Extract real preferred
  • 2 cups All-Purpose Flour
  • 2 tablespoons Instant Espresso Powder adjust to taste
  • 1 tablespoon Cornstarch
  • 1 teaspoon Baking Powder fresh preferred
  • 1/2 teaspoon Salt flaky sea salt for finishing
For the Cream Cheese Frosting
  • 8 ounces Cream Cheese full-fat, room temperature
  • 1/2 cup Unsalted Butter room temperature
  • 3 cups Powdered Sugar sifted
For the Drizzle & Finish
  • 1/2 cup Salted Caramel Sauce homemade or store-bought
  • 1 teaspoon Flaky Sea Salt for sprinkling

Equipment

  • mixing bowl
  • electric mixer
  • baking sheet
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. Cream the Butter & Sugars: Beat together room temperature unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  2. Add Eggs & Vanilla: Incorporate room temperature eggs one at a time, mixing well with the vanilla extract.
  3. Combine Dry Ingredients: Whisk together all-purpose flour, instant espresso powder, cornstarch, baking powder, and salt, then gradually add to the wet mixture.
  4. Chill the Dough: Scoop mounds of dough onto a lined baking sheet, cover with plastic wrap, and chill for about 30 minutes.
  5. Preheat Oven: Preheat your oven to 375°F (190°C).
  6. Bake: Bake cookies for 12-13 minutes until edges are golden brown but centers look soft.
  7. Cool the Cookies: Allow cookies to cool for about 5 minutes before transferring to a rack.
  8. Make the Frosting: Beat room temperature cream cheese and unsalted butter until creamy, then gradually add sifted powdered sugar.
  9. Frost & Drizzle: Frost cooled cookies with the cream cheese frosting, drizzle salted caramel sauce, and sprinkle with flaky sea salt.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 80mgSugar: 12gVitamin A: 400IUCalcium: 20mgIron: 0.5mg

Notes

Store unfrosted cookies at room temperature for up to 3 days; frosted cookies in the fridge for up to 5 days. Freezing unfrosted cookies up to 3 months is also an option. Always use room temperature ingredients for best results.

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