These Coffee Cookies are soft, chewy, and loaded with bold espresso and melted chocolate chunks. No mixer, no chill, just pure chocolate‑coffee indulgence in under 30 minutes.
Updated September 2025: Updated photos, ingredient notes, storage tips, and FAQs. It was originally posted in April 2020.
Watch this quick video tutorial!
Here's what readers have to say about this recipe:
Reader Adam, commented: "I've made this recipe twice now. They are delicious, but I also found a simple icing of powdered sugar, water, and vanilla tops them off really well 😉 ★★★★★"
Another reader Judy, commented: "Just took my first batch out of the oven and will be making a double batch next time….they are delicious! And so easy to put together. Thank you for sharing! ★★★★★"
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Why You'll Love These Coffee Cookies
- Rich chocolate‑espresso combo that delivers cafe-worthy flavor in a cookie.
- No mixer, no chill - ready in under 30 minutes.
- Soft, chewy centers with gooey chocolate bits that melt with every bite.
- Cozy, comforting, and perfect with your favorite coffee.
Ingredients Notes
Here's what makes these cookies a standout:
- Instant Espresso Powder - Packs bold coffee flavor without brewing. Use decaf if you want caffeine-free indulgence.
- Chopped Chocolate - Melts beautifully to create fudgy, gooey centers, better than chips!
- Unsalted Butter - Adds rich flavor and supports the chewy texture.
- All-Purpose Flour, Sugar, Egg, Vanilla - The classic cookie backbone, used simply and effectively.
👉🏾 See the recipe card below for exact quantities and full instructions.
LaKita's Shortcut Tips
- No mixer needed - a bowl and spatula work just as well!
- No chill required, though chilling the dough for 10-15 minutes will yield thicker, less spread cookies if your kitchen is warm.
- Use quality instant espresso, it'll stand out beautifully in each bite.
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How to Make Coffee Cookies
📖 Recipe
Coffee Cookies Recipe
Video
Equipment
- 1 Large baking sheet
- parchment paper or nonstick liner
- 1 stand mixer, hand mixer, or large spoon
- 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 the coffee mixture and mix to combine.
- Slowly add the flour mixture and mix to combine, careful not to over mix.
- Turn the mixer off and gently fold in the ¼ cup chocolate chips.
- Spoon the cookie dough onto the prepared cookie sheet, in 1 heaping tablespoon of cookie dough, spaced at least an inch apart.
- Place in the oven and allow them to bake 10 to 12 minutes, until the edges are set.
- 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.
Flavor Variations
- Pure coffee cookie - skip the chocolate for a bold espresso experience.
- Amp the mocha - stir in an extra teaspoon of espresso powder for a deeper coffee kick.
- Warm spice twist - add a pinch of cinnamon or a drop more vanilla for cozy flavor depth.
Storage & Freezing
- Room Temperature: Store in an airtight container, fresh for up to 4-5 days.
- Freezer Dough: Scoop onto a tray, freeze, then store in a freezer bag for up to 2 months. Bake straight from frozen (+2 minutes to bake time).
- Reheating: Pop cookies in a 300°F oven for 1-2 minutes, or microwave for 10-15 seconds for melty centers.
Frequently Asked Questions
Yes, espresso delivers a richer, more complex flavor, but regular instant will work. Use the same amount.
Absolutely! Freeze scooped dough on a tray, then bag it. Bake straight from frozen, just add 2 extra minutes.
No problem, use decaf espresso powder. Flavor stays bold, caffeine drops.
Nope, while the cookies are delightful either way, the chocolate adds melty decadence that elevates every bite.
From My Kitchen to Yours
As your home-baking buddy, I've tested these over and over, and they're my go‑to when I crave a bold mocha treat fast. If you ever mess around with the recipe (maybe a dash of cinnamon or different chocolate), let me know in the comments. I love hearing your tweaks!
💌 From my kitchen to yours, happy baking!
Curtis Kruschel says
Coffee perfection in a cookie
LaKita says
Thank you!!
Cindy says
Just made these and they're absolutely delicious! The perfect mix of pillowy and chewy with a great coffee flavor. Thanks for sharing an incredible recipe.
LaKita says
Thank you Cindy! Glad to hear you enjoyed!!
Ray White says
Hi there, these sound so good! I’m allergic to eggs so what could I use to replace them?
LaKita says
Hi Ray! You could use any egg replacement product and follow package instructions or make a flax egg by mixing together 1 tablespoon ground flaxseed meal with 2 1/2 tablespoons water. Hope this helps!
Monica Eisenman says
Hi Lakita! I decided to try this recipe the way that it is and the cookies are scrumptious! I am a baker for a coffee shop where we roast our own beans and also make cold brew concentrate. So I decided the world needs coffee cookies. I altered your recipe to use whole wheat organic flower and our own espresso as well as some cold brew concentrate. For sugar I used coconut sugar and quadrupled the recipe to make 12 gigantic cookies. Thank you for the inspiration!
LaKita says
Thank you for much Monica!! Happy to hear you enjoyed the coffee cookies!
Jeni says
I’m sitting here planning to make some of them tomorrow! They sound incredible! I know my family would love them also!
LaKita says
Thank you Jeni! I hope you and your family enjoy them!
Daniela Garcia says
Wow these are amazing! I will never go back to regular cookies haha!
LaKita says
Awesome!! So happy to hear that you enjoyed them!
Sam says
These are yummy! Unfortunately the coffee flavour seemed almost gone after baking. They are definitely more soft and cakey rather than chewy, but still taste good.
LaKita says
Thank you for your feedback Sam! They are definitely a softer cookie and feel free to increase the amount of coffee if you decide to give them another try.
Teresa says
To intensive the flavor should we Increase the amount of coffee but keep the amount of water the same?
LaKita says
Yes, that is exactly it!
Vilma says
Lakita, I love coffee in everything and these cookies look delicious. However, I only like CRISPY cookies. Do you have any recommendations on how to make them CRISPY instead of chewy?
LaKita says
Hi Vilma! Thank you. For a crispy cookie just add an additional 5 minutes onto the cooking time and that should work.
Debbie says
I grew up in a house that a pot of coffee was always made so I love coffee too. These cookies sound insanely good! I have expresso powder in my pantry so these cookies are getting baked today.
LaKita says
Thank you Debbie! I hope you do give them a try.
Eden says
I grew up in south Florida, coffee is given to everyone from infancy lol so these cookies were perfect for us. The coffee flavor was on point!
LaKita says
Thank you! So perfect since I've been drinking call my whole life lol.
Sam | Ahead of Thyme says
Yum, these cookies look so good! I love coffee, so this is going to be the perfect cookie for me! Can't wait to try it.
LaKita says
Thank you Sam! I am a huge fan of coffee as well!
Anna says
Anything with coffee flavour and I'm sold! Adding this recipe to my list of things I'm baking over this weekend, I just know I'm going to love these scrumptious cookies!
LaKita says
Thank you Anna, hope you enjoy!
Th says
Hi, I made these multiple times and are having issues with how they came out. I use Vietnamese instant black coffee and follow the recipe thoroughly.
My cookies came out tooo soft all around or too crunch when I increase the bake time. I’m not sure what I’m doing wrong
LaKita says
I'm not sure what is happening. I haven't had a problem and I make these cookies often. You could try chilling the cookie dough, by placing it in the refrigerator for a few minutes before baking to firm up the dough a bit.
Mama Maggie's Kitchen says
These Coffee Cookies look soooo insanely, incredibly good. Sooo yummy! I want this right now.
LaKita says
Thank you Maggie, they are so yummy!
Pam Greer says
These are the best cookies!! They are easy to make and they combine my two favorite things - coffee and chcolate!
LaKita says
Thank you so much Pam!
Kimberly Verrochi says
COFFEE! These look scrumptuous and I'm in the middle of making my next grocery list for instacart .. just in time! I have expresso chips (like chocolate chips ) already that i've been wanting to try. I'm going to try a batch with those too. Thank you Thank you Thank you! Coffee with Coffee cookies, what more could I ask for.
LaKita says
Thank you Kimberly! I hope you love them just as much as I do and using espresso chips sounds perfect.
Jacqui DeBono says
I am not a coffee drinker, but I love coffee flavoured things! I would really enjoy these with a cup of tea!!
LaKita says
Thank you Jacqui! I believe these would go well with a cup of tea.
Analida Braeger says
I love coffee in anything. I even keep the powdered coffee on hand to use in a marinade for pork chops. I now have more uses for my dried coffee! Thanks for the great tips!
LaKita says
Thank you! I will have to try using it as a marinade for pork chops, that sounds amazing.
Sophia says
Yum, coffee and chocolate are such complimentary flavors, and in cookie form it's just the best! I could eat the dough by the spoonful!
LaKita says
Thank you Sophia! They are so hard to resist.
Jenny Graves says
Absolutely lovely cookies. I love coffee anything and these are divine!
LaKita says
Thank you Jenny! I love coffee in anything too.
Ben says
Well, this seems like pure genius. I love cookies with coffee, and now that is what I can literally have.
LaKita says
Thank you! That is exactly what I was going for with this combination.
Marcela Zelaya says
Hi a question, does it have to be instant coffee? Or any kind of coffee in powder is fine?
LaKita says
Hi Marcela! Any coffee/espresso in powder form should work well in this recipe.
lia says
bomb recipe! i never bake and it turned out great, even without the mixer. simply delicious.
LaKita says
Thank you Lia! Glad to hear it!
Sue says
Can I make Keto by substituting almond flour and Swerve sugar?
LaKita says
I have never tried making them with almond flour, so I am not sure but Swerve should be perfectly fine to use.
Tamara says
That's funny - I have ALWAYS loved coffee. My mom has allowed me sips for years. Although more than a few sips gives me terrible jitters or a stomachache, so I generally do decaf. I still think it's worth it, though, if there's no decaf. BEST.
And it wouldn't hurt me in cookies!
admin says
Glad to know I am not the only one that was taking sips of coffee at an early age. And it certainly will not hurt if its in a cookie 🙂