These caramel macchiato thumbprint cookies are the perfect holiday dessert! They taste just like the coffeehouse favorite but in cookie form. Sweet espresso sugar cookies topped with creamy caramel and drizzled with chocolate. You’ll love this easy cookie!

caramel macchiato thumbprint cookies drizzled with chocolate on a cookie tray

You’re going to love these quick and easy holiday cookie!

Not only is it semi-homemade but it’s PACKED full of coffee and caramel flavor.

Plus, you’ll love the creamy caramel center and the semi-sweet chocolate drizzle on top.

If you’re looking for a new addition to your Christmas cookie platter this is the perfect easy addition!

Table of Contents

Do I have to make my own caramel for this recipe?

Not at all!

If you feel like making your own caramel by all means – go for it!

But if you want to keep things easy you can do a few things.

You can always easily melt some unwrapped soft caramels (usually found in the baking or candy section of the grocery store) with some butter to create a smooth creamy caramel. This is how it is written in the recipe.

If you can’t find soft caramels you can always buy a caramel ice cream topping and fill each little thumbprint with that.

Both work great!

Can I use premade sugar cookie dough?

While I think with some experimenting this could work the recipe actually uses the dry sugar cookie pouch mix.

It’s a great starting point to turn a basic sugar cookie into something extra special.

These mixes are pretty easy to find and are typically near the boxed cake mixes in the baking aisle of the grocery store.

What if I can’t find instant espresso?

If you can’t find instant espresso you could use instant coffee in place.

The instant espresso powder I typically us can be found on Amazon too!

Love these caramel macchiato thumbprint cookies?

Why not try a few of my other easy cookie recipes!

caramel macchiato thumprint cookies drizzled with chocolate

Caramel Macchiato Thumbprints

Author: Brandy O’Neill – Nutmeg Nanny

5 from 1 vote

Print Pin

Prep Time 30

Cook Time 15

Total Time 45

Servings cookies

Ingredients

2 teaspoons instant espresso powder
1 tablespoon hot water
1 1 lb 1.5 oz pouch sugar cookie mix
1/2 cup butter melted
1/4 cup all-purpose flour
2 teaspoons vanilla extract
1 large egg
18 soft caramels unwrapped
2 tablespoons milk
1/2 cup semisweet chocolate chips
1 teaspoon coconut oil

Instructions

Heat oven to 375 degrees F.
In a large bowl, dissolve instant espresso powder in hot water.
Stir in cookie mix, butter, flour, vanilla extract, and egg until very soft dough forms.
Shape dough into 1 1/2-inch balls.
On ungreased cookie sheets, place balls 2 inches apart.
Using thumb or handle of a wooden spoon, make an indentation in center of each cookie.
Bake 8 to 10 minutes or until edges are light golden brown.
Cool 2 minutes, remove from cookie sheets to cooling racks.
In a small microwavable bowl, microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted.
Spoon 1/2 teaspoon caramel into the indentation in each cookie.
Cool 15 minutes.
In another small microwavable bowl, microwave chocolate chips and coconut oil uncovered on high 1 minute to 1 minute 30 seconds or until chips can be stirred smooth.
Drizzle chocolate over cookies.
Let stand about 30 minutes or until chocolate is set.

Nutrition

Keyword betty Crocker cookies, caramel macchiato cookies, christmas cookie recipe, coffee cookies, holiday cookie recipe, sugar cookies, thumbprint cookies

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