Cookies & biscuits · Original adaptation
Caramel Macchiato Stuffed Cookies Recipe
Large espresso cookies with a soft caramel center and a thin vanilla glaze.
Inspired by Spring Baking Championship, Season 8, Episode 3
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Caramel Macchiato Stuffed Cookies
- Prep
- 35 min
- Bake
- 15 min
- Total
- 50 min
- Makes
- 8 large cookies
Ingredients
- 8 soft caramel candies
- 1 tablespoon heavy cream
- 225 g all-purpose flour
- 1 tablespoon instant espresso powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 115 g unsalted butter, softened
- 110 g light brown sugar
- 70 g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 80 g white chocolate chips
- 70 g powdered sugar
- 1 tablespoon milk
Method
Microwave the caramels with the cream in short bursts, stirring until smooth. Spoon eight small mounds onto baking paper and freeze until firm.
Whisk the flour, espresso powder, baking soda, and salt.
Beat the butter and both sugars until creamy. Beat in the egg and vanilla, then mix in the dry ingredients and white chocolate chips.
Divide the dough into eight portions. Flatten each, enclose one frozen caramel mound, and seal well. Chill for 30 minutes.
Heat the oven to 180 C, or 165 C fan. Space the cookies well apart on two lined trays and bake for 13 to 16 minutes.
Cool on the trays for ten minutes. Stir the powdered sugar with the milk and drizzle over the cookies.
From the episode
Coffee and Tea with Molly
This adaptation starts from the episode's coffee cookies and tea service brief and reshapes it for ordinary home equipment and a manageable batch.
See every bake from the episode →Sources and recipe note
The sources below document the episode challenge. The quantities and method on this page are independently written by Baking Show Guide; they are not copied from a contestant or broadcaster recipe.
