Mocha Caramel Cookies

These mocha caramel cookies are sweet and delicious. They’re baked until golden before being dipped in mocha and chocolate then drizzled in lots of caramel. This is the perfect Christmas cookie recipe if you want to impress your friends and family this holiday season. If you love baking cookies during this magical season, then try these Mexican Sprinkle Sugar Cookies and these Strawberry Cheesecake Cookies (Made from Scratch).

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Let’s Talk About The Ingredients

• Flour, Corn Starch, Cinnamon and Salt – Whisk together the dry ingredients until combined.
• Eggs, Sugar and Vanilla Extract – Beat the egg whites and egg yolks separately, slowly adding the sugar and vanilla extract.
• Milk Chocolate Chips and Espresso Morsels – Melt the chocolate and espresso morsels in the microwave and dip the cookies into the melted chocolate mocha.
• Caramel Sauce – Drizzle the cookies with caramel sauce before serving.

How To Make Mocha Caramel Cookies

1. Preheat the oven to 350 degrees F.
2. Separate the egg yolks from the whites, placing them into separate bowls.
3. Add the egg yolks and half of the sugar to a stand mixer and beat until light and fluffy.
4. Mix in the vanilla extract until fully combined with the egg yolk mixture. Set aside for now.
5. Pour the egg whites into a clean mixing bowl and beat until fluffy.
6. Add the rest of the sugar to the egg whites and continue beating until stiff peaks form.
7. Gently pour the egg yolk mixture into the egg whites and fold in using a spatula. Do not over mix.
8. In a separate bowl, combine the flour, corn starch, cinnamon and salt. Whisk together until fully incorporated.
9. Add the dry ingredients to the egg mixture and gently fold in with a spatula just until combined.
10. Line a baking sheet with parchment paper. Spray the parchment paper with non stick baking spray.
11. Scoop the dough into a piping bag and apply the batter onto the parchment paper to form each cookie shape.
12. Bake for 12-15 minutes or until fluffy and golden.
13. Add the chocolate chips and espresso morsels to a microwave safe cup big enough to dip the cookies into.
14. Microwave in 30 second intervals, mixing in between to combine until fully melted.
15. Dip half of each cookie into the chocolate mocha mixture and place them back on parchment paper to set for about 5-10 minutes.
16. Drizzle with caramel sauce and enjoy!

Storing Suggestions

These mocha caramel cookies can be stored in an air tight container at room temperature for up to 5 days. They can also be frozen for up to 4 weeks. Make sure to cool completely before tightly wrapping the cookies in plastic wrap and placing inside of a zip loc bag. I also place them inside of an air tight container as an extra precaution. Don’t drizzle with caramel until you have defrosted them and are ready to serve.

Recipes Notes

• Melt the chocolate chips and espresso morsels in a cup that will make it easy to dip the cookies into. The cup should not be too large, otherwise the mocha won’t be deep enough to dip the cookies into.
• Don’t over beat the egg whites and egg yolks.
• Keep an eye on the cookies after the 12 minute mark.