Salted Caramel Mocha Cookies are what cookie dreams are made of.

Sweet caramel. Roasty espresso. Hint of salt.

These might be my favorite in this series. 

Because toffee.

And because of the salt sprinkled lightly on top of each of these Salted Caramel Mocha cookies.

Espresso morsels are essential here. They are what make it resemble the drink!

Without the espresso flavor, they are just boring cookies okay?

So snag a few bags of these morsels when you see them in the store and get to baking up goodness!

Starbucks Drink Cookie Series

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Must have cookie scoop and spatula for all your cookie baking adventures!

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Cinderella Latte Cookies

Espresso chips + white chocolate chips...

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Pumpkin Spice Latte Cookies

For pumpkin spice lovers!

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White Chocolate Mocha Cookies

Tastes just like the drink!

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Salted Caramel Mocha Cookies

What cookie dreams are made of!

Get the Recipe!

Cinnamon Frappuccino Cookies

Little bursts of cinnamon and espresso!

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Unicorn Frappuccino Cookies

Funfetti morsels add magic to these soft and chewy cookies!

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Peppermint Mocha Cookies

Espresso morsels and peppermint truffles and crushed peppermints. ABSOLUTELY MAGICAL!

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“Pink Drink” Fudge

Creamy and packed with strawberries!

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Salted Caramel Mocha Cookies

ESPRESSO MORSELS - #3 in the Starbucks Drink Cookie Series, using the new espresso morsels and toffee bit. Dare I say these are better than the drink?!?

Prep Time10 minutes minutes

Cook Time11 minutes minutes

Chilling Time8 hours hours

Servings - 3 dozen

Ingredients 

1x2x3x

• 1 cup butter softened to room temperature
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 eggs room temperature
• 1 tsp vanilla
• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 cup espresso morsels
• 1 cup toffee bits
• 1 Tbsp coarse sea salt pinched onto each cookie

Instructions

• In a stand mixer or mixing bowl, cream the softened butter with the white and brown sugars.
• Add 1 egg at a time, mixing into the creamed sugars.
• Then mix in the vanilla.
• In a mixing bowl, whisk together the flour with the baking soda and salt.
• Add the flour mixture to the wet ingredients, 1 cup at at time.
• Mix until cookie dough forms. Add in the espresso morsels and the toffee bits, and mix into the dough.
• Cover the dough with plastic wrap and chill in the fridge overnight.
• About 1 hour before baking, remove the dough from the fridge and let it warm up on the counter.
• Preheat oven to 350 F. Place a silicone baking mat on a baking sheet.
• Use an ice cream scoop to transfer the dough onto prepared baking sheet. Pinch a few pieces of coarse sea salt onto each dough ball. Press the salt lightly into the dough.
• Bake in the preheated oven for 9 to 11 minutes.
• Remove from oven and transfer to cooling rack. Let cool for 5 minutes before enjoying a warm cookie with a cold class of milk.