With a mocha cookie cup filled with caramel toffee and topped with chocolate, these need a place on your cookie tray. I guarantee these English Toffee Cappuccino Cookies will be the star of the party with such unique and rich flavors. This amazing cookie recipe is low carb, keto, gluten-free, grain-free, sugar-free, and Trim Healthy Mama friendly.
I don't have many recipes that I want to make again immediately after eating the final bite. But with these cookies I did. They are that good. I couldn't decide if I liked them better right away when the toffee caramel filling was gooey or after it set a bit and had a little crunch. Either way, these are phenomenal.
I can't take all the credit for this recipe. One of my readers, Donna, came to me and asked for help converting her favorite English Toffee Cappuccino Cookies. I gave her my ideas but couldn't stop thinking about them. I just had to try them myself.
The original uses a powdered cappuccino drink mix, white flour, and plenty of sugar. I decided to use my Mocha Chocolate Chip Cookies as the base and add the toffee from my Caramel Pecan Turtle Bark and some melted chocolate. I'm not sure how close these are to the originals but they are amazing.
If you are new to my blog you should know that I try to keep instructions simple and ingredient lists short. With five kids to take care of easy is my middle name. I don't have time for fussy recipes to fail or ingredients to waste.
How to Make Cappuccino Cookies
This cookie recipe does have a few steps but each one is pretty easy. The dough is made in the food processor with the touch of a button. The caramel just needs to be stirred. And by using foil cupcake liners there is minimal cleanup.
Should I refrigerate keto cookies?
The toffee center gets hard when refrigerated for more than a few hours so I recommend leaving these cappuccino cookies at room temperature. They should be fine for 2-3 days.
Try these keto cookies next:
- ½ cup Joy Filled Eats Sweetener (or see alternatives in recipe notes)
- ⅛ cup heavy cream
- ⅛ cup salted butter
- ¼ cup sugar free chocolate chips
- 1 teaspoon butter
- Preheat oven to 350. Line 8 holes of a cupcake tin with foil liners.
- Combine all the dough ingredients in the food processor and pulse until uniform dough forms.
- Divide into 8 balls and put each in a foil-lined cupcake tin.
- Bake for 18 minutes or until slightly firm to the touch. Cool completely.
- Meanwhile, combine the sweetener, cream, and butter in a medium saucepan. Cook over medium, stirring frequently, until deep golden brown and thickened. Depending on the heat of your stovetop this can take 10-15 minutes. Watch it carefully. Cool for ten minutes.
- Using a tart tamper or the back of a tablespoon to make an indent in each cookie cup. Fill with the caramel.
- Melt the chocolate in the microwave or in a double boiler. I melt chocolate in the microwave stirring every thirty seconds. Spread the tops of the cookies with the chocolate.
- The toffee center gets hard when refrigerated for more than a few hours so I recommend leaving these at room temperature. They should be fine for 2-3 days.