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Whole-Wheat Caramel Lattes recipe

Whole-Wheat Caramel Lattes.

A chocolate-covered coffee bean is nestledatop each caramel-filled thumbprint, making these cookies theperfect accompaniment with a hot latte or mocha!

Recipe: Whole-Wheat CaramelLattes

1 cup (2 sticks) butter, softened
2/3 cup granulated sugar
1/4 cup caf mocha instant coffee crystals
1 large egg
1 teaspoon pure vanilla extract
1 1/4 cups whole-wheat flour
1 cup all-purpose flour
18 caramels
1 tablespoon heavy cream
42 chocolate-covered coffee beans

  • Preheat oven to 350ºF (175ºC).
  • In a large bowl, cream butter, sugar andinstant coffee crystals together, until light and fluffy. Addegg and vanilla; beat until blended. Combine flours in a separatebowl and add to butter mixture; mix well.
  • Roll dough into 1-inch balls, and place2 inches apart on parchment-lined cookie sheets. Press thumbinto cookie center. Bake 10 to 12 minutes until cookies beginto brown. Cool completely on a wire rack.
  • In a small saucepan, over low heat, heatcaramels and cream; stirring frequently. Using a teaspoon, dropmelted caramel into each thumbprint, placing a chocolate-coveredcoffee bean on caramel immediately.
  • Store in an airtight container, at roomtemperature, for up to three days.

    Makes 42 cookies.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.


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  • Comments

    1 Comment


    Ok aside from all that I want you to take a minute, close your eyes and imagine biting into one of these chocolate caramel latte muffins now!

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