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Salted Caramel Mocha Coffee Cookies

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These bakery-style cookies combine rich chocolate, bold espresso, gooey caramel, and a sprinkle of flaky sea salt for a treat that tastes just like your favorite coffeehouse drink. Soft, chewy, and decadent, they’re perfect for any occasion and sure to impress.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/3 cups (290g) all-purpose flour
  • 1/3 cup (35g) unsweetened cocoa powder (Dutch-processed or natural)
  • 1 1/2 tablespoons (7g) espresso powder (or instant coffee granules)
  • 1 teaspoon (5g) baking soda
  • 1/2 teaspoon (3g) fine sea salt, plus more for sprinkling
  • 1 cup (170g) semi-sweet chocolate chips
  • 18–20 soft caramels, unwrapped
  • Flaky sea salt, for topping

Instructions

  1. Let the butter and eggs come to room temperature. Unwrap caramels and set aside. Line baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk together flour, cocoa powder, espresso powder, baking soda, and fine sea salt until evenly combined.
  3. In another large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy (about 3–4 minutes).
  4. Add eggs one at a time, mixing well after each. Mix in vanilla extract.
  5. Gradually add the dry mixture to the wet ingredients, mixing on low speed or by hand just until no dry flour remains.
  6. Fold in chocolate chips. The dough will be thick.
  7. Use a 2-tablespoon cookie scoop to portion dough onto baking sheets. Flatten each slightly, press a soft caramel into the center, then wrap dough around the caramel to enclose it. Roll into a ball and place on the tray, spacing cookies 2 inches apart. If dough is sticky, chill for 15–20 minutes.
  8. Cover the tray and chill dough balls in the fridge for 30–60 minutes (at least 20 minutes if short on time).
  9. Preheat oven to 350°F (175°C). Bake one tray at a time for 10–12 minutes, until edges are set but centers are still soft.
  10. Immediately sprinkle warm cookies with flaky sea salt. Let cool on the tray for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

Chilling the dough is essential for thick, chewy cookies. Make sure caramels are fully enclosed to prevent leaking. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and dairy-free chocolate chips. Bake a test cookie first to check spread. Cookies taste even better the next day as flavors develop.

Nutrition

Keywords: salted caramel mocha cookies, coffee cookies, bakery-style cookies, chocolate caramel cookies, espresso cookies, easy cookie recipe, chewy cookies, caramel stuffed cookies

Find it online: https://magnetmeal.com/salted-caramel-mocha-coffee-cookies-recipe-easy-bakery-style-treats/