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Salted Caramel Espresso Cookies with Cream Cheese Frosting Recipe

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4.3 from 11 reviews

Light and fluffy espresso-flavored cookies topped with a creamy homemade cream cheese frosting and finished with a luscious drizzle of salted caramel and flaky sea salt. These coffee-forward cookies deliver a perfect balance of sweetness and a hint of salt, ideal for dessert or an afternoon treat. Makes 16 irresistible cookies.

Ingredients

Cookie Dough

  • ¾ cup (170 g) unsalted butter, room temperature
  • ½ cup (110 g) light brown sugar, packed
  • ½ cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (240 g) all-purpose flour
  • 2 tablespoons (10 g) instant espresso powder
  • 1 teaspoon (2.6 g) cornstarch
  • 1½ teaspoons (6.9 g) baking powder
  • ½ teaspoon (3 g) fine sea salt

Cream Cheese Frosting

  • 8 oz (226.8 g) cream cheese, room temperature
  • 4 tablespoons (56.7 g) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (240 g) powdered sugar, sifted

Finishing

  • About 1/8 cup salted caramel sauce (homemade or store-bought)
  • Flaky sea salt for garnish

Instructions

  1. Cream the butter & sugars: In a stand mixer or large bowl with a hand mixer, beat the room temperature unsalted butter, light brown sugar, and granulated sugar on medium-high for about 2 minutes until light, creamy, and slightly fluffy. Scrape down the bowl once or twice to ensure even mixing. Properly creamed butter yields lighter cookies.
  2. Add eggs & vanilla: Add the eggs one at a time, beating for 20–30 seconds after each addition. Then mix in the vanilla extract until fully incorporated, resulting in a glossy smooth batter.
  3. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, instant espresso powder, cornstarch, baking powder, and fine sea salt. Add this dry mixture to the wet ingredients and mix on low speed until just combined. Avoid overmixing; stop as soon as flour streaks disappear.
  4. Scoop & chill dough: Option A (preferred): Using a 2-tablespoon scoop (~40–45 g), portion dough into 16 mounds directly onto lined baking sheets (8 per sheet), spaced about 2 inches apart. Refrigerate the scooped dough for 30 minutes to reduce spread and deepen flavor. Option B: Refrigerate the entire dough ball for 30 minutes, then scoop. Both methods help create taller cookies.
  5. Preheat oven: Preheat oven to 375°F (190°C).
  6. Bake: Bake the chilled cookies for 12–13 minutes, rotating pans halfway through if necessary. Cookies are done when edges turn golden but centers remain soft. They will firm up further while cooling.
  7. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Frosting early will cause melting and slipping.
  8. Make frosting: Beat room temperature cream cheese and butter with vanilla extract until light and silky (1–2 minutes). Gradually add powdered sugar on low speed until incorporated, then increase speed to medium-high and beat until smooth and fluffy. Adjust consistency by adding more powdered sugar 1 tablespoon at a time if too loose, or a teaspoon of milk if too stiff. Chill for 10 minutes if needed to achieve piping consistency.
  9. Pipe frosting & add caramel: Using a piping bag fitted with a round tip or a ½ inch hole, pipe a generous swirl of cream cheese frosting onto each cooled cookie creating a tall mound. Spoon or drizzle 1–2 teaspoons of salted caramel over the frosting, then use the back of the spoon to gently smear it for a slightly messy, attractive look.
  10. Finish & serve: Sprinkle with flaky sea salt to enhance flavor. If caramel is too runny, chill it briefly; if too stiff, warm gently before using.

Notes

  • Ensure butter is room temperature with a consistency similar to slightly under-ripe peanut butter for optimal creaming.
  • To prevent clumping, whisk espresso powder into flour or bloom in 1 tablespoon hot water and add as part of wet ingredients.
  • Chilling dough reduces spreading and concentrates flavors.
  • Rotate baking sheets halfway for even baking.
  • If frosting is too soft, chill before piping.
  • Use flaky sea salt as a finishing touch to balance sweetness.
  • Homemade salted caramel is preferable but store-bought is acceptable.

Find it online: https://cookedbysarah.com/salted-caramel-espresso-cookies-with-cream-cheese-frosting-recipe/