Coffee Cookies

Published: Apr 12, 2024 · Modified: Jun 2, 2024 by LaKita · This post may contain affiliate links · 98 Comments

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Coffee Cookies is a quick and easy cookie recipe that is sure to be a favorite for coffee lovers because it is packed with instant espresso and chocolate. Sweet, chewy, and delicious!

If you're craving more delicious cookie recipes, then be sure to try making a batch of Easy Chocolate Chip Cookies, Shortbread Cookies, and Snickerdoodle Cookies.

Close up front view of white plate with coffee cookies on it.

I developed a love for coffee at an early age, influenced by family traditions like dipping biscuits in coffee with my grandmother. Despite my dad's affinity for instant coffee, I've inherited a genuine love for the beverage.

I often incorporate coffee into recipes, like my coffee cookies, which combine the rich flavors of coffee and chocolate. These cookies are quick to make and fill your home with the irresistible aroma of freshly brewed coffee while baking. You can adjust the chocolate chips to your preference or even add chopped nuts for extra texture.

Get ready for your kitchen to smell absolutely heavenly!

Let's get started!

What Ingredients For This Coffee Cookie Recipe?

Overhead view of ingredients needed to make cookies in separate bowls on white surface.

All-Purpose Flour - Plain all-purpose flour with no other added ingredients. This ingredient gives the cookie structure and helps to form the base of the cookie.
Baking Soda - Adds acid and texture to the cookies, be sure to check the date on the package before using it to make sure that it hasn't expired.
Salt - I prefer to use kosher salt or baking salt when baking to balance the sweetness and bring out the other ingredient flavors. If you choose to use salted butter, then you may want to omit this ingredient.
Instant Espresso Coffee - The main ingredient in these chewy coffee cookies, gives them rich coffee flavor and taste. Use instant espresso powder, instant coffee granules, or even a shot of espresso. Decaf could be used instead if you're sensitive to caffeine.
Granulated Sugar - Use cane sugar/white sugar to add sweetness to the espresso cookies. Light brown sugar could be used instead in the same unit of measure.
Butter - May use salted or unsalted butter. It gives the cookies a rich and tender bite. Allow it to sit at room temperature before using it for easier mixing with the other ingredients.
Egg - You will need one large egg to make these baked cookies. You'll need the egg yolk and egg white.
Vanilla Extract - Adds a little bit of vanilla flavor to the cookie recipe. Be sure to use pure vanilla extract instead of imitation vanilla flavoring. Vanilla bean paste could be used instead.
Chocolate Chips - Pairs well with the instant coffee powder in the cookie. Use semisweet chips, dark chocolate, chocolate chunks, or chopped chocolate.

See the recipe card below for exact ingredient quantities and instructions.

How To Make Cookies With Coffee

Begin this recipe by preheating the oven to 350 degrees F. and line a large baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, salt, and set aside.

Overhead view of flour, salt, and baking soda in white bowl.

In a small bowl, stir together the instant espresso powder and the warm water until the instant espresso has completely dissolved.

Using a stand mixer or electric hand mixer on low speed, mix together the sugar, butter, egg, and vanilla extract until fully combined.

Butter, sugar, egg, and vanilla combined in large glass mixing bowl.

Mix in the espresso coffee mixture.

Espresso mixture added to the other wet ingredients in a large glass mixing bowl on white surface.

Mix in the flour mixture just until combined.

Overhead view of flour mixture added to wet cookie ingredients in large glass mixing bowl.

Cookie dough mixture in large glass mixing bowl in white surface.

Turn the electric mixer off and gently fold in the chocolate chips or chopped chocolate.

Chocolate chunks being folded into cookie dough in large glass mixing bowl with spatula.

Use a cookie scoop to spoon the cookie dough onto the prepared cookie sheet, in 1 heaping tablespoon of cookie dough, spaced at least an inch apart. Top with some additional chocolate for a little something extra.

Cookie dough scooped onto a parchement lined baking sheet before baking.

Place into the oven and allow the cookies to bake for 10 to 12 minutes, until the edges are set and the cookies are soft and puffy.

Overhead view of baked cookie on parchment lined baking sheet.

Remove the cookies from the oven and allow them to cool on a wire rack for 5 minutes on the cookie sheet before removing them. Serve the cookies warm or once they have cooled completely. Enjoy!

Close up side view of cookies stacked on top of each other on a white plate.

Tips To Make The Best Coffee Cookies

Do not over-mix the dough! Mix until combined and then stop, especially after combining the wet ingredients with the dry ingredients. Mixing too much may make your cookies crispy and tough.
Use semisweet chocolate chips or some chopped chocolate bar. If you use the chopped chocolate it will melt and make the cookie chewy and fudgy.
Be careful not to overbake these cookies. They will be soft once removed from the oven, but they will firm up and become chewy as they cool.
The cookie dough will be soft and that is completely normal. If you find the dough is too soft to scoop, simply place it in the refrigerator to chill for 10 to 15 minutes before scooping it to bake.

Storage Tips

Storage. Allow the baked cookies to cool to room temperature before placing them in an airtight container, storage bag, or cookie jar. You can leave them at room temperature for 4 to 5 days. Store unbaked cookie dough in the refrigerator for up to 2 days. You can bake them straight from the refrigerator, no need to allow the cookie dough time to come up to room temperature before baking.

Reheating. Once baked, these cookies should keep their chewy texture even after a couple of days. If you love a warm cookie, then feel free to warm the cookies before serving again by placing them in the oven at 300 degrees F. for 1-2 minutes. You can also reheat them in the microwave or air fryer for a few seconds.

Freezing. The cookie dough balls freeze very well. You can store the unbaked cookie dough in the freezer for up to 2 months. Store the cookie dough in a freezer bag or tightly wrapped layers of plastic wrap. You can bake the cookie dough straight from the freezer, no need to allow the cookie time to thaw. I do not recommend freezing baked cookies.

Two baked cookies on white plate with one of the cookies broke in half.

Need A Few More Easy Cookie Recipes? Try These:

Have any comments, questions, or other delicious ways to use these Coffee Cookies? Please share them in the comments below!

📖 Recipe

Coffee Cookies

LaKita Anderson

Coffee Cookies is a quick and easy cookie recipe that's sure to be a favorite for coffee lovers because it is packed with instant espresso and chocolate chips.

4.73 from 151 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Dessert

Cuisine American

Servings

Calories 104 kcal

Equipment

1 Large baking sheet
parchment paper or nonstick liner
1 stand mixer or hand mixer
3 mixing bowls (small, medium, & large)
1 rubber spatula

Ingredients

1 cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
4 teaspoons instant espresso coffee or powder
1 ½ teaspoons warm water
½ cup plus 2 tablespoons granulated sugar
5 tablespoons unsalted butter, room temperature
1 large egg
½ teaspoon vanilla extract
¼ cup chocolate chips or chopped chocolate

Instructions

Begin this recipe by preheating the oven to 350 degrees F. and line a large baking sheet with parchment paper.
In a medium bowl, whisk together the 1 cup all-purpose flour, ¼ teaspoon baking soda, ¼ teaspoon salt, and set aside.
In a small bowl, stir together the 4 teaspoons instant espresso powder and 1 ½ teaspoons warm water until the instant espresso has completely dissolved.
Using a stand mixer or hand mixer on low speed, mix together the ½ cup plus 2 tablespoons granulated sugar, 5 tablespoons butter, 1 large egg, and ½ teaspoon vanilla extract until fully combined.
Add in the coffee mixture and the flour mixture and mix to combine, careful not to over mix.
Turn the mixture off and gently fold in the ¼ cup chocolate chips and spoon the cookie dough onto the prepared cookie sheet, in 1 heaping tablespoon of cookie dough, spaced at least an inch apart.
Place into the oven and allow the cookies to bake 10 to 12 minutes, until the edges are set and the cookies are soft and puffy.
Remove the cookies from the oven and allow them to cool for 5 minutes on the cookie sheet before removing. Serve the cookies warm or once they have cooled completely.
Store the cookies in an airtight container at room temperature up to 5 days.

Video

Notes

Tips to make the best coffee cookie:

Do not over-mix the dough! Mix until combined and then stop, especially after combining the wet ingredients with the dry ingredients. Mixing too much may make your cookies crispy and tough.
Use semisweet chocolate chips or some chopped chocolate bar. If you use the chopped chocolate it will melt and make the cookie chewy and fudgy.
Be careful not to overbake these cookies. They will be soft once removed from the oven, but they will firm up and become chewy as they cool.
The cookie dough will be soft and that is completely normal. If you find the dough is too soft to scoop, simply place it in the refrigerator to chill for 10 to 15 minutes before scooping it to bake.

Nutrition

Calories: 104kcalCarbohydrates: 14gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 21mgSodium: 61mgPotassium: 23mgFiber: 0.3gSugar: 8gVitamin A: 133IUVitamin C: 0.02mgCalcium: 8mgIron: 0.5mg

*All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.

Keyword coffee cookies

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Original post date 04/20/2020. Updated 04/12/2024.