Caramel Latte Drop Cookies Food

CARAMEL LATTE DROP COOKIES

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.

CARAMEL LATTE ICEBOX CAKE

Steps:

• Whisk together the espresso powder and 1/4 cup hot water in a medium bowl until the espresso powder completely dissolves. Add 3/4 cup of the dulce de leche and stir until well combined.
• Beat 3 cups of the heavy cream in a large bowl with an electric mixer on medium speed to medium peaks, about 2 minutes. Add the espresso and dulce de leche mixture to the cream and beat to very stiff peaks, about 1 minute more.
• Arrange the chocolate wafer cookies to make a 9 1/2-by-4-inch rectangle directly in the center of a large, flat serving platter (breaking up 1 of the cookies to fill in any gaps). Spread 1/4 cup of the espresso-dulce de leche cream on top of the cookies. Lay 8 ladyfingers flat across this cream layer and then spread a third of the remaining cream mixture on top of the ladyfingers. Repeat this process 2 more times with the remaining ladyfingers and cream mixture. Use an offset spatula to spread the top layer of cream mixture evenly over the top and down the sides to cover the icebox cake completely. Cover with plastic wrap and refrigerate 8 hours and up to overnight.
• Once completely chilled, remove the plastic wrap from the cake. Beat the remaining 1/2 cup heavy cream in a medium bowl with an electric mixer (or by hand) to medium peaks. Spread the whipped cream on top of the cake. Microwave the remaining dulce de leche in a small microwave-safe bowl until it is loose enough to drizzle. Drizzle evenly on top of the cake, then sprinkle with the crushed espresso beans.

COFFEEHOUSE CARAMEL-DARK CHOCOLATE-LATTE COOKIE

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.

CARAMEL COOKIES

Steps:

• Combine flour, baking powder and salt in a bowl. In a separate bowl, cream butter, then add egg and brown sugar.
• Stir in dry ingredients and blend until mixed.
• Blend in crushed Werther's Original Candy.
• Drop teaspoonfuls of mixture 2 inches apart onto baking sheets lined with parchment paper.
• Bake at 350°F until done, approximately 12 to 15 minutes.
• Remove parchment paper with cookies and cool for 15 minutes.

CARAMEL LATTE CRUNCH CUPS

Steps:

• Heat oven to 375°F
• Generously spray 8 jumbo muffin cups or 8 (6-oz) custard cups with non-stick cooking spray.
• In small bowl, beat powdered sugar, cream cheese, coffee and vanilla with electric mixer on medium speed about 1 minute or until smooth and creamy.
• Separate dough into 8 biscuits.
• Press or roll each biscuit into 5-inch round.
• Brush one side of each round with melted butter.
• Sprinkle with granulated sugar; press sugar into dough.
• Press rounds, sugared sides down, evenly in bottom and up sides of muffin cups.
• Spread about 1 tablespoon cream cheese mixture evenly over dough in bottom of each cup.
• Drizzle each with 1 tablespoon caramel topping; reserve remaining caramel topping.
• Top with remaining cream cheese mixture; sprinkle with peanuts (If using custard cups, place on large cookie sheets with sides).
• Bake 18 to 24 minutes or until edges of biscuit cups are deep golden brown.
• Cool 5 minutes.
• Remove from pan; cool 15 minutes.
• Meanwhile, pour remaining caramel topping into small bowl; stir in liqueur.
• Drizzle over warm biscuit cups.
• Serve topped with whipped topping.
• Store covered in refrigerator.

SALTED CARAMEL FUDGE DROPS

Steps:

• Preheat oven to 350°. Melt unsweetened chocolate and butter in a microwave; stir until smooth. Cool slightly. In a large bowl, beat cookie mix, egg, milk, vanilla and chocolate mixture. Drop by tablespoonfuls 2 in. apart on ungreased baking sheets., Bake 8-10 minutes or until edges are set. Press a candy into the center of each cookie. Let stand 2 minutes. Sprinkle with salt. Remove from pans to wire racks to cool completely.