Caramel Coffee Cookies — Chewy, Rich, and Built for the Break Room
The First Shift Breakfast Blend isn't just for your morning cup — its smooth, clean medium roast profile translates beautifully into baked goods. These caramel coffee cookies are chewy, rich, and just caffeinated enough to feel intentional. Make a batch for the break room and watch them disappear.
Equipment
- Stand mixer or hand mixer
- Baking sheet
- Parchment paper
- Oven
Ingredients
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 tbsp finely ground The First Shift — Breakfast Blend
- 1 cup caramel bits or chopped soft caramels
- Flaky sea salt for topping (not optional)
Instructions
- Preheat oven to 375°F. Line baking sheets with parchment paper.
- Whisk together flour, baking soda, salt, and finely ground coffee. Set aside.
- Beat butter and both sugars together until light and fluffy, about 3 minutes.
- Add eggs one at a time, then vanilla. Mix until combined.
- Gradually add the flour mixture and mix until just combined — don't overmix.
- Fold in caramel bits.
- Scoop dough into balls (about 2 tablespoons each) onto prepared baking sheets, spacing 2 inches apart.
- Bake 9–11 minutes until edges are golden but centers look slightly underdone.
- Sprinkle with flaky sea salt immediately out of the oven.
- Cool on the pan for 5 minutes before transferring — they firm up as they cool.
Pro Tips
- Grind the coffee fine — you want flavor, not texture in the cookie
- Don't overbake — pull them when the centers look underdone for a chewy result
- Chill the dough for 30 minutes before baking for thicker, chewier cookies
- Flaky sea salt on top is essential — it makes the caramel pop and balances the sweetness
- Store in an airtight container for up to 5 days (if they last that long)
Best No Shift Coffee for These Cookies
The subtle coffee flavor in these cookies comes from finely ground coffee baked directly into the dough. A smooth, clean medium roast adds warmth and depth without bitterness — a harsh dark roast would overpower the caramel.
- The First Shift — Breakfast Blend | 12oz — Smooth, clean, and balanced. Built for your morning cup and apparently your cookies too.
- Cinnabun — Cinnamon Roll Flavored Coffee | 12oz — Substitute Cinnabun for The First Shift in the recipe for a cinnamon-caramel cookie variation that's exceptional.
FAQ
Q: How much caffeine is in a coffee cookie?
A: Very little — 2 tablespoons of ground coffee spread across a batch of 24 cookies means each cookie contains a negligible amount of caffeine. These are safe to eat before bed.
Q: Can I use any coffee in this recipe?
A: Yes, but a smooth medium roast like The First Shift produces the best result. Dark roasts can add bitterness that competes with the caramel. Flavored coffees like Cinnabun create interesting variations.
Q: Why do my cookies spread too much?
A: Butter that's too soft or warm is the most common cause. Make sure your butter is softened but not melted. Chilling the dough for 30 minutes before baking also helps cookies hold their shape.
Q: Can I substitute the caramel bits?
A: Yes — chopped soft caramels work identically. You can also use chocolate chips for a mocha cookie variation, or a mix of both for a caramel-chocolate-coffee combination.
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