I’d been wondering how the new caramel bits would work in drop cookies and was very excited to hear from a reader who had done some experimenting. Using an earlier recipe as a base, her changes included adding espresso powder, adding an egg yolk and finally, adding caramels. She called her creation “Caramel Macchiato Cookies” which is catchy, right?
Below are the measurements I used in this morning’s batch, but you can adjust the amount of chocolate and caramel to your liking. Make sure you use parchment paper, because the cookies come out of the oven pretty sticky. They do firm up and the caramel bits add a nice chew and flavor. If you can’t find caramel bits, you can use regular caramels. Unwrap them and cut them into chunks.
Caramel Macchiato Cookies
1 1/2 cups plus 2 tablespoons all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/3 cup unsalted butter, softened
1/3 cup vegetable shortening
1 tablespoon espresso powder
1 large egg
1 egg yolk
1 teaspoon vanilla
1 cup semi-sweet chocolate chips
1/3 cup Kraft caramel bits (more if you like)
Preheat oven to 350 degrees F. Line a couple of cookie sheets with parchment.
Stir together flour, baking soda and salt; Set aside.
Using high speed of an electric mixer, beat both sugars, butter and shortening until creamy. Beat in espresso powder. Reduce speed to low and mix in egg, egg yolk and vanilla – do not overbeat after adding the egg. Add flour mixture to butter mixture and stir until flour is incorporated. Add chocolate chips and caramel bits.
Drop cookies by teaspoonfuls onto baking sheets. Bake for 10-12 minutes or until golden around edges and set. Transfer to a rack to cool.
Makes about 26 cookies