This frozen dessert of caramel macchiato is pure happiness. It’s a cold, handmade variation of the macchiato from that well-known coffee establishment.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 18 |
| Yield: | 18 cookies |
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups white sugar
- ¾ cup unsalted butter, softened
- 2 large eggs
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips
- ½ cup dried sour cherries
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Whisk flour, cocoa, baking soda, and salt together in a medium bowl.
- Beat sugar and butter in a large bowl until smooth and creamy. Add eggs, one at a time, beating well after each addition and scraping the sides of the bowl as needed. Beat in milk and vanilla.
- Gradually add flour mixture and stir until dough is just combined. Fold in white chocolate chips and cherries. Scoop about 1/4 cup dough per cookie 3 inches apart onto cookie sheets.
- Bake in the preheated oven until the edges of cookies are set and the tops lose their sheen, 13 to 15 minutes. Cool on the cookie sheets briefly before removing to wire racks to cool completely.
Reviews
I would say these cookies are a 4.5/5 for me. Hubby liked them as-is, but I found them to be a touch too sweet (and I even reduced the sugar to just 1 cup). For my own tastes, I would much rather prefer dark chocolate–or even semi-sweet–chips in place of the white chips. I also would use slightly more than a half cup tart cherries next time–and chop them a bit for more even distribution. I also did not use a 1/4 cup portion to measure out the dough–I used a 1.5 tbsp cookie scoop and that gave me 28 perfectly sized cookies. Overall, these are really quite attractive cookies; and I would make them again with different chocolate chips. Thanks for the recipe!