Coffeehouse Caramel-Dark Chocolate-Latte Cookie Recipe

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Coffeehouse Caramel-Dark Chocolate-Latte Cookie Recipe
Coffeehouse Caramel-Dark Chocolate-Latte Cookie Recipe photo by Taste of Home
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Coffeehouse Caramel-Dark Chocolate-Latte Cookie Recipe

Read Reviews
5 5 5
Publisher Photo
These taste like my favorite coffee house drink in cookie form. They're crispy outside, but soft in the middle. —Angela Spengler, Mechanicsburg, Pennsylvania
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch

Ingredients

  • 6 tablespoons butter, softened
  • 1/3 cup shortening
  • 1/2 cup packed brown sugar
  • 1/3 cup sugar
  • 1 large egg
  • 2 tablespoons hot caramel ice cream topping
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 4 teaspoons dark roast instant coffee granules
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups (9 ounces) dark chocolate chips

Directions

Preheat oven to 350°. In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in egg, ice cream topping and vanilla. In another bowl, whisk flour, coffee granules, baking soda and salt; gradually beat into creamed mixture. Fold in chocolate chips.
Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool.
Freeze option: Drop dough by rounded tablespoonfuls onto waxed paper-lined baking sheets; freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake frozen cookies as directed, increasing time by 1-2 minutes.
Yield: about 3 dozen.
Originally published as Cafe Mocha Cookies in Simple & Delicious August/September 2014

Nutritional Facts

1 cookie: 123 calories, 7g fat (4g saturated fat), 10mg cholesterol, 76mg sodium, 16g carbohydrate (11g sugars, 1g fiber), 1g protein.

  • 6 tablespoons butter, softened
  • 1/3 cup shortening
  • 1/2 cup packed brown sugar
  • 1/3 cup sugar
  • 1 large egg
  • 2 tablespoons hot caramel ice cream topping
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 4 teaspoons dark roast instant coffee granules
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 cups (9 ounces) dark chocolate chips
  1. Preheat oven to 350°. In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in egg, ice cream topping and vanilla. In another bowl, whisk flour, coffee granules, baking soda and salt; gradually beat into creamed mixture. Fold in chocolate chips.
  2. Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool.
    Freeze option: Drop dough by rounded tablespoonfuls onto waxed paper-lined baking sheets; freeze until firm. Transfer to resealable plastic freezer bags; return to freezer. To use, bake frozen cookies as directed, increasing time by 1-2 minutes.
    Yield: about 3 dozen.
Originally published as Cafe Mocha Cookies in Simple & Delicious August/September 2014

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Reviews forCoffeehouse Caramel-Dark Chocolate-Latte Cookie

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shannondobos User ID: 5115022 265806
Reviewed May. 9, 2017

"This is a fantastic re-invention of a classic chocolate chip cookie. The caramel sauce and instant coffee give them such a rich flavor. The coffee is subtle enough so that it's not overpowering, but distinct enough that you know it's there. These are perfectly different. I'm definitely making these again!"

MY REVIEW
Chile611 User ID: 8110990 258232
Reviewed Dec. 17, 2016

"My favorite chocolate chip cookie recipe"

MY REVIEW
jenwarran User ID: 7560029 232057
Reviewed Aug. 31, 2015

"Perfect recipe. The cookies came out soft and chewy and the flavor was great!"

MY REVIEW
docseuss User ID: 4146320 231948
Reviewed Aug. 29, 2015

"These are so uniquely delicious."

MY REVIEW
sarahjo83 User ID: 4236789 121135
Reviewed Jul. 22, 2014

"Yummo! Very soft and delicious!"

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