Brace yourself. This caramel macchiato with chocolate chip cookies isn’t just a snack—it’s a full-blown sugar avalanche. Think caffeine-fueled sweetness crashing into warm, gooey chocolate goodness. It’s indulgence at its peak, but who’s counting calories when you’re busy dunking cookies? If your dentist had a worst nightmare, this might be it. But hey, life’s too short for boring food. So, grab your coffee maker, preheat the oven, and prepare to question your life choices. Because once you taste this combination, plain coffee and dry biscuits will feel like cruel and unusual punishment. Let’s get brewing and baking!
Caramel Macchiato with Chocolate Chip Cookies
Because once you taste this combination, plain coffee and dry biscuits will feel like cruel and unusual punishment. Let’s get brewing and baking!
Ingredients
For the Caramel Macchiato:
- 2 shots of espresso or half a cup of strong coffee
- 1 cup whole milk or oat milk if you’re feeling fancy
- 2 tbsp caramel sauce because restraint isn’t welcome here
- 1 tbsp vanilla syrup or a dramatic splash
For the Chocolate Chip Cookies:
- 1 ½ cups all-purpose flour aka white powder of joy
- ½ tsp baking soda because science
- ½ tsp salt to balance the sugar madness
- ½ cup unsalted butter softened, not melted into soup
- ½ cup brown sugar for that chewy texture
- ¼ cup white sugar sweetness overkill, but necessary
- 1 egg preferably not cracked on the counter
- 1 tsp vanilla extract the real stuff, not the fake knockoff
- 1 cup chocolate chips or double that, because who’s judging?
Instructions
Step 1: Make the Caramel Macchiato
- Brew espresso and wonder why it smells better than your morning motivation.
- Heat milk until warm and frothy—pretend you’re a barista.
- Pour espresso into a cup, add vanilla syrup, and stir like you mean it.
- Gently pour milk over espresso and drizzle caramel sauce like a pro.
- Sip and appreciate the magic.
Step 2: Bake the Chocolate Chip Cookies
- Preheat oven to 350°F (because cookies need heat, obviously).
- Whisk flour, baking soda, and salt in a bowl—try not to sneeze into it.
- In another bowl, beat butter and sugars until fluffy (use an electric mixer or brute force).
- Add egg and vanilla extract, mix until smooth.
- Gradually add dry ingredients, mixing until it resembles cookie dough and not cement.
- Stir in chocolate chips—extra if you’re feeling reckless.
- Scoop dough onto a baking sheet like you know what you’re doing.
- Bake for 10-12 minutes until golden brown (not burnt to a crisp).
- Let cool on a rack, or just eat them too soon and regret it.
Notes
Nutritional Values (Per Serving)
- Calories: 420
- Total Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
Vitamins & Minerals (Per Serving)
- Calcium: 10%
- Iron: 8%
- Vitamin D: 5%
- Potassium: 7%
- Magnesium: 6%
Pro Tips for Maximum Flavor
- Want richer coffee? Use dark roast beans and pretend you’re a coffee snob.
- Cookies too crispy? Add an extra egg yolk for chewiness.
- Extra indulgence? Drizzle melted chocolate over cookies because moderation is overrated.
- Need a crunch? Sprinkle sea salt on top of cookies before baking.
