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Caramel Macchiato Cookie Bars | Simmer & Sage

Caramel Macchiato Cookie Bars

Soft, espresso-flavored vanilla cookies topped with a thick layer of dark chocolate and gooey caramel
3 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
freezing 1 hour
Course Dessert, Snack
Cuisine American
Servings 20 bars

Ingredients
  

  • 3 cups all purpose flour
  • 2 sticks unsalted butter room temperature
  • 2 eggs
  • 2/3 cup sugar
  • 1/2 cup sour cream
  • 2 cups dark chocolate chips
  • 1 cup caramel sauce
  • 2 tsp. vanilla extract
  • 2 tsp. instant espresso powder
  • 1 tsp. salt
  • t tsp. baking powder
  • 1/2 tsp. coconut oil
  • 1 Tbsp. hot water

Instructions
 

  • Preheat oven to 350 degrees.
  • In a large bowl, beat the butter and sugar together until fluffy. Beat in the eggs, vanilla extract and sour cream.
  • In a small bowl, combine the espresso powder and hot water. Stir until the espresso powder is dissolved. Beat into the butter mixture until incorporated.
  • In a separate bowl, whisk the flour, baking powder and salt. Blend into the wet ingredients.
  • Coat a 9x13 baking pan with nonstick cooking spray, or line with parchment paper. Press the cookie batter into the pan, making sure to press into the corners. Bake 20 minutes.
  • Stir chocolate chips and coconut oil together in a microwave safe bowl. Melt the chocolate in 30 second increments, stirring in between, until it's smooth and spreadable. Spread the melted chocolate evenly over the cookie layer. Cover and freeze for 1 hour.
  • Remove from freezer and slice into bars. Drizzle with caramel sauce and sprinkle with sea salt, if desired.
Keyword chocolate, cookies, dessert
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