These soft and chewy (espresso) caramel cookies are perfect for any occasion. Bake them with homemade espresso caramel for the most amazing flavour!
A while ago I shared with you this recipe for espresso caramels. I don’t know for you guys, but it was kind of… A life changer.
And yes, that sounds super dramatic 😉 But this one recipe upped my Instagram, Pinterest and blog game in just one day! New followers, and many website visits. Which is something I absolutely loved. When I’m totally honest, my blogging game isn’t that fantastic. I mean yes, I meet amazing people and I learned a lot, but I don’t really have that many regular readers yet.
That’s totally fine! But sometimes, however, it’s nice to have your hard work recognized 🙂 So when I shared the espresso caramel recipe, and later the white chocolate cups with espresso caramel, I was totally overwhelmed with the traffic and comments on for example Instagram. Thank you!
If you’re wondering what I’m talking about:
Espresso caramel cookies
Anyway, since those recipes were so popular I figured I’d try another recipe. The caramel itself was something I could not stay clear from: espresso and caramel, what’s not to love?! Combine that with a soft and chewy cookie (with crunchy edges!) and you’ve got a total winner! I hope you enjoy this recipe as much as we did, I brought the bag along to my parents and my dad ate six in one sitting, and please let me know if you try them!
Also, you can of course make these cookies with regular caramels too. Can’t say they’ll be as amazing, though 😉
(Espresso) caramel cookies
Use the homemade espresso caramels posted in the text above, or swap with regular caramels!
- 320 g flour
- 200 g butter
- 300 g sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp salt
- 1/2 tsp baking powder
- 20 half/small caramels
Preheat the oven to 180 degrees Celsius.
In a large bowl, mix together the butter and sugar until fluffy. Add the eggs and vanilla extract, and mix for another minute.
In a separate bowl, mix together the flour and baking powder. Start adding this to the mixture, only adding new flour when it's fully incorporated in the mixture.
Finally, add the teaspoon of salt and give a final stir.
Take out a spoonful of the mixture*, and place the small/half piece of caramel in the middle. Roll the dough around the caramel, forming a ball. Place this on a piece of baking parchment. Make sure there's enough space in between the cookies!
Once the sheet is full, place this in the oven for around 13 minutes. Let cool down completely before taking off the parchment, and store in an airtight container. Enjoy!
*: if the mixture is too sticky to work with, place it in the fridge for around 10 minutes.