Caramel Latte Drop Cookies Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in egg, ice cream topping and vanilla. In another bowl, whisk flour, coffee granules, baking soda and salt; gradually beat into creamed mixture. Fold in chocolate chips., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Drop dough by rounded tablespoonfuls onto waxed paper-lined baking sheets; freeze until firm. Transfer to airtight container; return to freezer. To use, bake frozen cookies as directed, increasing time by 1-2 minutes.

Steps:

• Combine milk and brown sugar in a saucepan over medium heat. Heat until frothy and close to simmering, about 3 minutes. Reduce heat to low; whisk in caramel sauce and vanilla extract. Mix in coffee.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 to 3 baking sheets with parchment paper.
• Cream butter, white sugar, and brown sugar together in a large bowl with an electric mixer. Add eggs, cooled coffee, and vanilla extract.
• Whisk flour, baking soda, and salt together in a small bowl. Incorporate slowly into egg mixture. Fold in caramel bits and marshmallow pieces.
• Drop dough by heaping teaspoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until golden brown, about 9 minutes.