I have to say, this week has not felt like January. It’s been Spring-like weather all week so far, and while some might view this as a positive, I’m not a fan. I like the cold cozy January where there’s snow days, and you can wear sweaters, and you can bake comforting recipes.
But on the bright side, I think it’s supposed to be a little colder next week. Maybe we’ll even get some snow days, who knows.
I feel like winter is an underrated season. I get that it can be kind of bleak but it’s also so cozy and prime baking weather. Plus the anticipation and excitement towards snow, it’s just the best.
Describe these Cookies to Me
Taste: These cookies taste like a caramel latte. Sweet vanilla and warm nutty brown butter compliment the bittersweet coffee flavor in the dough, and the caramel shards add an extra level of bittersweet flavor that ties everything together.
Texture: Right out of the oven, these cookies are crisp on the outside and a little gooey on the inside. The caramel is still a little melty, so their always best served warm. Once they cool down, the caramel hardens a little but still melts in your mouth and blends with the rest of the cookie.
Ease: These cookies are pretty simple as far as cookies go. People often get intimidated at the idea of making caramel, but it truly isn’t as scary as it seems. Plus, this type of caramel is probably the easiest one to make, even if you’ve never made any kind of caramel before. And the rest of the cookie is simple, one bowl, no mixer, no chill.
The Caramel
The caramel shards in these cookies are not as difficult as they seem. They’re made by melting down sugar on the stove, stirring in some butter, spreading that on a baking sheet to cool, and breaking it into shards. As long as you stir and keep an eye on the sugar as it’s melting, this step should be a breeze.
The Dough
This dough is a simple, one bowl, no mixer, no chill situation. It starts by browning butter, which then gets mixed with both brown and white sugar, and espresso powder. I always count espresso powder as a “wet ingredient” because mixing it in with the warm butter allows it to bloom and gives the cookies a more vibrant and even coffee flavor profile. Next we add in our vanilla and eggs, followed by our dry ingredients, and finally the caramel shards. Then it’s just scoop, bake, and serve!
Coffee Caramel Cookies
Ingredients
Method
- Line a baking sheet with parchment paper and set aside.
- In a medium sized saucepan, melt the sugar over medium heat until amber brown, for roughly 6 minutes. It will seem like nothing is happening at first, but the sugar will begin to melt and clump up, and will eventually all cook down to a deep amber brown. Once melted, add the butter and use a whisk to combine. Once butter is completely melted and combined, remove the saucepan from the heat and immediately pour the caramel onto the previously prepared baking sheet and spread it out into a relatively thin layer. It hardens fast, so work quickly! Let the caramel sit for at least 5 minutes before using your hands to break it into small shards. Set aside while we make the dough.
- Preheat the oven to 350℉. Line two baking sheets with parchment paper.
- Start by browning the butter. In a medium sized saucepan, melt the butter over medium heat. Once melted, the butter will begin to sizzle and foam before it starts to brown. Once the butter has reached and amber color and has a nutty aroma, remove from the heat and let the butter cool in the saucepan for 5 minutes.
- Pour the slightly cooled brown butter into a large mixing bowl. Add in the brown sugar, granulated sugar, and espresso powder. Whisk by hand until combined, the mixture will be grainy and not fully combined. Whisk in the eggs and vanilla extract. Add in the flour, baking powder, baking soda, and salt. Using a spatula, fold in the dry ingredients until combined. Finally, fold in the caramel shards.
- Scoop the dough into balls, a little less than two tablespoons in size, and place on the previously prepared baking sheets, a few inches apart. Bake for 12-13 minutes or until set on the sides but still a little gooey in the middle. Let the cookies cool for 10 minutes on the baking sheet before enjoying warm.
- Cookies stay fresh for up to one week sealed in an airtight container at room temperature.