Print

Caramel Macchiato Butter Bonbons

Carole H.

Espresso powder, caramel-filled candies and real coffee beans helped Carole H. create a mouthwatering cookie! These Caramel Macchiato Butter Bonbons packed a lot of flavor into a little cookie—and snagged an honorable mention in our 2016 Holiday Cookie Recipe Contest.
30 min Prep Time
30 min Cook Time
  • Prep Time: 30 min
  • Cook Time: 30 min
  • Servings: 20 cookies

Servings: 20 cookies

Ingredients

  • For the Caramel Macchiato Bonbons:

  • 1 tablespoon instant espresso powder
  • 1/2 tablespoon milk
  • 1/2 teaspoon vanilla extract
  • 1 cup flour
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 1/4 cup light brown sugar, packed
  • 2 tablespoons sugar
  • 20 caramel-filled chocolate candies

  • For the Icing:

  • 1 1/4 cups powdered sugar
  • 1 tablespoon butter, softened
  • 1/4 teaspoon vanilla extract
  • 4 to 5 teaspoons milk
  • 20 coffee bean halves

Instructions

Step 1

Preheat oven to 350°F.

Step 2

In small bowl, dissolve espresso powder in milk and vanilla. Set aside.

Step 3

In medium bowl, whisk together flour, cinnamon and salt. Set aside.

Step 4

In large bowl, beat butter, brown sugar and sugar together for 2 minutes or until light. Blend in coffee mixture. Gradually add in flour mixture, mixing until dough comes together. Refrigerate for at least 1 hour.

Step 5

Using tablespoon or a #40 cookie scoop, form about 1 tablespoon of dough around each caramel candy and roll into ball shape. Place on ungreased baking sheets lined with parchment paper. Bake 12-16 minutes or until set, but don’t let cookies brown. Remove to rack to cool.

Step 6

In small bowl, blend first 3 icing ingredients together. Stir in enough milk to make icing slightly liquid; drizzle over cooled cookies. Place coffee bean halves on top of icing.