Hot Caramel Macchiato with Pecan Cookies
A rich, sweet caramel macchiato paired with crispy, nutty pecan cookies. Because who doesn’t need a little extra in life?
Ingredients
For the Hot Caramel Macchiato:
- 1 shot of espresso
- 1/2 cup steamed milk dairy or plant-based
- 1 tbsp caramel sauce
- 1 tbsp sugar optional
For the Pecan Cookies:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup butter softened
- 3/4 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup pecans chopped
Instructions
- Brew your espresso shot and set aside.
- Steam the milk until it’s smooth and velvety. Combine it with the espresso.
- Drizzle in caramel sauce and top with a little foam.
- Preheat the oven to 350°F (175°C).
- Mix dry ingredients: flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy.
- Beat in egg and vanilla extract.
- Gradually add the dry ingredients and chopped pecans.
- Scoop dough onto a baking sheet and bake for 12-15 minutes.
- Cool cookies on a rack and serve with your hot caramel macchiato.
Notes
Nutritional Values (per serving):
- Calories: 220
- Total Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Vitamin A: 8%
- Calcium: 4%
- Iron: 6%
- Vitamin C: 2%
- Potassium: 3%
- Add a pinch of cinnamon or nutmeg to the macchiato for a spiced kick.
- Toast the pecans before adding them to the cookie dough for extra depth of flavor.
- Use dark brown sugar for a richer, more caramelized flavor.
- For a sweeter experience, drizzle more caramel sauce on top of the cookies.
- Serve in a large mug for maximum indulgence.