Brace yourself—this isn’t just coffee; it’s an over-the-top sugar-fueled indulgence. A cold caramel macchiato drowning in syrupy sweetness, paired with rich mocha cookies that practically scream “calories don’t count today!” It’s the perfect excuse to pretend you’re a sophisticated coffee connoisseur while actually just guzzling dessert. The espresso adds just enough bitterness to make you feel like an adult, while the caramel and chocolate remind you that self-control is overrated. If you’re ready to embrace a dangerously addictive caffeine-and-sugar combo, grab your blender, a cookie sheet, and a complete disregard for moderation.
Iced Caramel Macchiato with Mocha Cookies
A dangerously sweet, caffeine-loaded iced caramel macchiato paired with chewy, chocolate-packed mocha cookies. Pure indulgence in every sip and bite.
Ingredients
For the Iced Caramel Macchiato:
- 2 shots espresso or ½ cup strong brewed coffee
- 1 cup milk whole or your guilt-free alternative
- 2 tbsp caramel sauce plus extra for unnecessary drizzling
- 1 cup ice to pretend it’s refreshing
- 1 tbsp vanilla syrup because plain coffee is sad
For the Mocha Cookies:
- 1 cup all-purpose flour
- ¼ cup cocoa powder dark, because we’re sophisticated
- ½ tsp baking soda
- ¼ tsp salt balances out all the sugar—allegedly
- ½ cup butter softened, for maximum chewiness
- ½ cup brown sugar because depth of flavor matters
- ¼ cup granulated sugar
- 1 egg room temperature, because science
- 1 tsp vanilla extract
- 1 tbsp instant coffee for that extra kick
- ½ cup chocolate chips because why not?
Instructions
For the Iced Caramel Macchiato:
- Brew espresso or coffee and let it cool slightly.
- Fill a glass with ice because melted drinks are tragic.
- Pour caramel sauce over the ice like an artist creating a masterpiece.
- Add vanilla syrup and milk, then stir like your life depends on it.
- Pour the coffee over the top dramatically—don’t mix, just admire the layers.
For the Mocha Cookies:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In one bowl, mix flour, cocoa powder, baking soda, and salt. Pretend you know what you’re doing.
- In another bowl, beat butter and sugars until fluffy—like your post-cookie belly.
- Add egg, vanilla extract, and instant coffee. Stir like your reputation depends on it.
- Gradually add dry ingredients to wet, then fold in chocolate chips.
- Scoop dough onto the baking sheet like cookie royalty.
- Bake for 10–12 minutes or until they look just underdone (because chewy cookies > crunchy sadness).
- Let them cool—if you have the self-control.
Notes
Nutritional Values (Per Serving)
Iced Caramel Macchiato
- Calories: 180
- Total Fat: 6g
- Saturated Fat: 3.5g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 5g
Mocha Cookies
- Calories: 220
- Total Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
Vitamins & Minerals (Per Serving)
- Calcium: 8%
- Iron: 6%
- Magnesium: 4%
- Potassium: 5%
- Vitamin B6: 2%
Additional Notes & Tips
- Use oat milk for a nutty twist—or just to feel trendy.
- Swap vanilla syrup for hazelnut if you’re feeling adventurous.
- Sprinkle sea salt on the cookies to feel like a gourmet genius.
- Double the batch because one is never enough.
- If you don’t finish it all, congratulations, you have self-control.
