White Chocolate Caramel Latte Flavored Cookies

It’s been a while since I posted an actual cookie, so here’s one I made this morning for Fuzz, who I might add, is currently addicted to an on-line game called Wolf Quest. If your kids or nieces and nephews like games, tell them to check it out — especially if they like wolves. But back to cookies. Fuzz pronounced them (in her usual melodramatic way) as “white chocolate heaven”.

White Chocolate Caramel Latte Cookies

They’re good, but on the sweet side. The texture is great – firm edges and cakey but slightly dense centers. For the white chocolate, I used white chips, but I saved some of the dough and plan to fill the rest with actual white chocolate chunks or better yet, some sort of white chocolate caramel candy if that exists. The cookies, which evolved from these, call for Coffee Mate White Chocolate Latte. In my opinion, the taste is more white chocolate and caramel than “latte” but I liked the sounds of “latte” so I left it in the title.

White Chocolate Caramel Latte Flavored Cookies

1 stick (4 ounces) cold, unsalted butter, cut into small chunks
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 large cold egg
1/2 teaspoon vanilla
1 tablespoon cold White Chocolate Caramel Latte Creamer
1 1/2 cups (6 ounces) cake flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups white chips (seems like a lot, but it worked)
3/4 cup walnuts, toasted (counters the sweetness)

In a mixing bowl, using high speed of an electric mixer, beat the cold butter until it is creamy. Add both sugars until light and creamy. Scrape sides of bowl. Reduce speed of mixer and beat in egg, vanilla and Coffee Mate, then beat in salt and baking soda. When thoroughly mixed, stir in the cake flour. Finally, add the white chocolate chips and nuts. Chill dough for one hour or until ready to bake.

Preheat oven to 375 degrees F.

Drop dough by generously rounded tablespoons onto an ungreased baking sheet and bake for 15 minutes or until brown around the edges and set in the center. Let cool for about 5 minutes on the baking sheet, then transfer to a wire rack to finish cooling.

Makes about 1 1/2 to 2 dozen depending on how big you make the cookies.

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Comments

  1. says

    If Fuzz calls these heaven-and Fuzz has had many to compare, then for sure they’ve got to be good! My new favorite cookie is a white chocolate walnut cranberry cookie they serve at a healthy club here…my mom sneaks a few out for me when she goes there for physical therapy…they are sweet like you say, but the flavor is so good it doesn’t matter!!! I’ll bet adding the caramel latte just makes them even better! You know, if they are too sweet, you can always top them with a sprinkle of sea salt!!! (I’m on a sea salt kick right now..it made my pastelitos MUCH better in my not so humble opinion!)

  2. Darlene says

    Gloria, the cookies you mentioned sound like the recipe on the back of the Craisin package called “Oatmeal Cranberry White Chocolate Chunk Cookies.” They are delicious and I add toasted, chopped walnuts when I make them, otherwise the white chocolate makes the cookies seem a little too sweet (I just noticed Anna mentioned that in this recipe too). The unbaked cookie dough freezes well, also.

    Anna, I’m going to have to make these for my husband – he’s a white chocolate lover.

  3. Karen says

    I don’t care for the coffee flavor, even very mild, in anything. But the rest sounds tasty. I might have to try a white chocolate cookie for my DH. He likes choc. chips but doesn’t like any other kind of chocolate cookies.
    You note about experimenting on Fuzz made me recall my teenage years and Mom’s experiments on us. Mostly it was successful creations she came up with but now and then there was a serious flop. 40 some years later we all still discuss those flops occasionally.
    Have you had any disasters that Fuzz will always have in her memory banks???

  4. says

    Gloria, I sprinkled a little sea salt on the cookies and it did the trick. Thanks for the tip! The other version used salted macadamia nuts, so it didn’t need the salt, but this one uses walnuts.

    Karen, the coffee flavor is pretty much nonexistent here so you’d probably like the cookies. If you make them for your husband, let me know. As for flops, I can’t think of any. I’ve had PLENTY of them, but I usually know they are flops before I let people try them. I asked Fuzz if she could think of the most horrible thing I’d ever given her to taste and she said “fruitcake cookies”.

  5. says

    I’m not overly fond of white chocolate, Anna, but will tuck this in my file. Had to laugh at your fruit cake cookie comment…Ina Garten has such a good recipe for “fruit cake” cookies. I make them every Christmas.

  6. LinC says

    These look yummy! If you want more caramel flavor, you might consider adding a handful of the Kraft caramel bits. They are good cookie inclusions because you don’t have to deal with unwrapping and chopping sticky caramels.

  7. Louise says

    Is there any coffee in these at all? I see coffee creamer, but that’s the name and it doesn’t usually have coffee in it. Since it’s only 1 tablespoon you could probably use 2 tsp. cream and 1 tsp. caramel ice cream topping, or something. I drink coffee black so I guess I’d have to pick up one of those little creamers at the convenience store. :-) Also, Hershey’s chips are “vanilla”, if that helps anyone.

  8. Veronica says

    This may be a good cookie to try for this years Christmas cookie exchange. Thanks Anna. Also, Thanks for the tip about the website. My kids are hooked on Webkinz!!

  9. says

    I loved the idea of adding flavored creamer to the cookie recipe!
    I wonder what other recipes be enhanced with it.
    Thanks for the sharing it with us:)

  10. says

    Mmm, these looks so good! But I’ve never seen that creamer. I use a Trader Joe’s Hazelnut creamer though — maybe that would work? D and J love white chocolate chips. They would love this cookie.

    By the way, I forgot to tell you that I posted about that yummy Chocolate Mini Loaf recipe of yours!
    :)

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