Made with sweetened condensed milk, these cookies are thin, chewy and delicious!
Being a food blogger certainly has its perks. There is never a shortage of tasty food around here.
I’ve made many wonderful friends in the community and sometimes I even get free stuff. It’s pretty awesome.
There is one minor problem I deal with: tons of leftovers. I cannot possibly eat all of the cookies and other baked goods I prepare so I’m constantly giving food away. Since I work from home, Jeff’s coworkers usually get the majority of my leftovers.
A few weeks ago I was chatting with several other bloggers on Twitter and we were joking that we wished we could have each others leftovers. And it dawned on me… why not?
Why don’t we exchange leftovers sometimes? Why are people I don’t even know enjoying all of my food when there are so many other bloggers making yummy treats that I’d like to get my hands on?
So I created The Leftovers Club. I invited some friends to help me beta test the first month before sharing details with all of you. The concept is simple: on the 1st Thursday of each month we all share a recipe for a baked treat with a good shelf life (sweet or savory).
Something that can be easily shipped. Bloggers are partnered up with others members and we exchange the leftovers. Members can always opt out for a month.
The whole thing is meant to be very laid back and fun. We get to know one another better and gain some additional exposure with an optional link exchange at the end of each post.
Now for the cookies. I really wanted to try creating a cookie recipe with sweetened condensed milk. I decided it would pair nicely with espresso powder for a coffee and cream effect.
The final result was incredible though not at all what I expected. The sweetened condensed milk caramelized slightly, adding a nutty caramel flavor (it was Jeff who suggested I call these Caramel Cappuccino Cookies).
I decided to skip the egg and just use baking powder. The cookies didn’t rise and instead spread thin. When I first took them out of the oven I was disappointed and assumed they’d be crunchy.
But not at all; these are incredibly chewy with a slight crunch on the bottom where the milk caramelized. They remind me a bit of Momofuku Milk Bar’s corn cookies which are my absolute favorite.
I tried tweaking the recipe several more times, adding more flour and baking powder but that took away the amazing texture. Thin and chewy was the way to go and the first batch remained my favorite by far. So here we are!
Caramel Cappuccino Cookies
Ingredients
- 6 ounces unsalted butter, room temperature
- 1/3 cup sugar
- 14 ounces (1 can) sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 2 tablespoons espresso powder
- 1 teaspoon Dutch-processed cocoa powder
- 1/4 teaspoon kosher salt
Instructions
- In a stand mixer with the paddle attachment, cream the butter and sugar on high speed until light and fluffy. Add the sweetened condensed milk and vanilla and mix on high speed for 5 minutes. Scrape down the sides of the bowl.
- In a separate bowl, whisk/sift together the flour, baking powder, espresso powder, cocoa powder and salt.
- With the mixer on low speed, add the flour mixture in 3 batches. Turn the mixer up to medium for a minute to make sure everything is evenly combined.
- Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
- Use a medium or small scoop to scoop out the dough. These cookies will spread quite a bit so leave space in between them.
- Allow the dough to chill in the refrigerator for at least 25 minutes.
- Bake for 15-18 minutes. Allow to cool for several minutes before serving.
Notes
Please read my full post for additional recipe notes, tips, and serving suggestions!
Nutrition
Recipe Troubleshooting
For immediate help troubleshooting a recipe, please email me using the form on my contact page. I’ll try to respond to urgent questions as quickly as possible! For all general questions, please leave a comment here :)
Amy @ What Jew Wanna Eat says
What a great idea! I usually pass out my leftovers to friends- they both love and hate me!
Jennifer Farley says
My friends always say they want my leftovers and then when I say “come and get them” I suddenly live too far away (incorrect) or they’re worried about all of the fat/sugar :)
Anne @The Cooking Campaign says
These look soo good! I’ve never actually used espresso powder, do you have a favorite brand?
Jennifer Farley says
Yes, the one I linked!
Giovanna says
They look amazing! I can’t wait to try this recipe here at home… Thanks for sharing!
About the leftover club, I’m on my way now, but I’m afraid that mayme I’m too far away…
Jennifer Farley says
I’m not sure where you live but it’s US based right now. I don’t even know if we’re allowed to ship homemade food overseas!
kaylakakes says
I nominated you for the Super Sweet Bloggers Award. Check out my recent post to see. :)
Jess says
Things like this make me wish I was living in the U.S., but soon enough. SUCH a great idea. I’m always glad I work in an office for this very particular reason – somewhere to bring all those leftover baked goods so that they don’t continue to tempt me at home. Beautiful cookies – I’m loving the flavors, Jen!
Jennifer @ Peanut Butter and Peppers says
You made me realize that I need these cookies in my life! They are beautiful!!! Perfect with my morning cup of coffee.
Little Kitchie says
These cookies look SO good! I love your idea for The Leftovers Club!!!
Jennifer Farley says
I think it’s going to be a lot of fun!
Grubarazzi (@Grubarazzi) says
These look so chewy and delicious. I absolutely love cookies with that texture. I bet these are to die for. Your club sounds so fun!
Jennifer Farley says
I hope you join us! I’d love to try your goodies.
Erin | The Law Student's Wife says
GENIUS idea with the leftovers club! I have the same issue with baked goods here. Either Ben’s classmates get the goodies or our freezer winds up stuffed with half-used cookie dough (and that’s after we’ve put a serious dent in them!) Cookies look fantastic-creative thinking with the condensed milk!
Jennifer Farley says
Thank you, Erin!
thelittleloaf says
These look absolutely beautiful! I love the idea of caramel and capuccino combined – yum!
Jennifer Farley says
They’re pretty awesome :D
Mary says
What a fun idea! The cookies sound great and I like the idea of the leftovers club too. I’ll have to check it out. I tend to send things home with friends, neighbors or my husband’s co-workers. Have a blessed day, Jennifer!
Carol | a cup of mascarpone says
I need a glass of milk, pronto…for any leftover caramel cappuccino cookies you have!!!
Jennifer Farley says
Join the club and you’ll get my leftovers! :)
Valerie says
Aside from dulce de leche and key lime pie, I never know what to do with sweet milk…who knew it could be used in cookies!? Brilliant recipe!
I’m in love with the cutting board. No joke – *in love* :D
Looking forward to joining The Leftovers Club, hopefully soon!
Carrie @ Bakeaholic Mama says
These cookies are GORGEOUS. Such a fun idea for this group I look forward it again next month…. And I’ll smarten up and not bake a PIE…. Shanna is going to get a box of mush in the mail.
Jennifer Farley says
delicious mush, no doubt!
kelly @ kellybakes says
I gave up coffee for lent, but these wouldn’t count, right? These seem like they’d be perfect to dunk in coffee. Mmm… How many days til Easter?!
I’m so excited about The Leftovers Club! Thank you being so on top of things and organizing everything and making our gorgeous logo! I also love that we’re free to make whatever and there’s no theme; it’s great to see what everyone comes up with! I may also have my fingers crossed that we’re matched up soon for cookies like these! :)
Jennifer Farley says
I have no doubt we’ll be swapping soon enough :)