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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.
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?
- 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.
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.
Mix in the espresso coffee mixture.
Mix in the flour mixture just until combined.
Turn the electric mixer off and gently fold in the chocolate chips or chopped chocolate.
Want To Save This Recipe?
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.
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.
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!
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.
Need A Few More Easy Cookie Recipes? Try These:
- Funfetti Sugar Cookies
- Snickerdoodle Cookies
- Chocolate Chip Pretzel Cookies
- Freezing Cookie Dough
- Easy Chocolate Chip Cookies
- Icebox Cookies
- Easy Shortbread Cookies
Have any comments, questions, or other delicious ways to use these Coffee Cookies? Please share them in the comments below!
๐ Recipe
Coffee Cookies
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
- ยผ teaspoon baking soda
- ยผ teaspoon salt
- 4 teaspoons instant espresso coffee or powder
- 1 ยฝ teaspoons warm water
- ยฝ cup plus 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter, room temperature
- 1 large egg
- ยฝ teaspoon vanilla extract
- ยผ 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, ยผ teaspoon baking soda, ยผ teaspoon salt, and set aside.
- In a small bowl, stir together the 4 teaspoons instant espresso powder and 1 ยฝ teaspoons warm water until the instant espresso has completely dissolved.
- Using a stand mixer or hand mixer on low speed, mix together the ยฝ cup plus 2 tablespoons granulated sugar, 5 tablespoons butter, 1 large egg, and ยฝ 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 ยผ 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
- 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.
Original post date 04/20/2020. Updated 04/12/2024.
Moop Brown says
I don't think I've had coffee cookies before but these ones look very rich, creamy, and like they are the perfect texture.
LaKita says
Thank you, I hope you get a chance to try them!
Katie Crenshaw says
These cookies are delicious. The coffee really brings out the chocolate. These are a lovely treat.
LaKita says
Thank you Katie, the coffee really does bring out the chocolate flavor!!!
Carrie says
I just love the chocolate and coffee combo happening here! ๐ I need to bake a dozen or two of these asap.
LaKita says
Thank you so much Carrie!! Chocolate and coffee is such a tasty combo!
Loreto and Nicoletta says
Two things I would never say no to, coffee and chocolate! Your cookies look amazing. Nice thin crisp top and inside soft and chewy with pools of chocolate. So scrumptious great with a hood cappucino ๐!
Thanks for sharing! ๐
LaKita says
Thank you, they would pair well with a cappuccino ๐
Lori | The Kitchen Whisperer says
My hubby is a huge coffee lover so I know he will LOVE these cookies! Making these tomorrow for him as a sweet treat! Thank you so much for such an awesome recipe for the coffee lover in my family ๐
LaKita says
Thank you Lori, same here LOVE coffee ๐
Amy Liu Dong says
This sounds like a nice and delicious dessert to make for a coffee lover like my sister. I am sure she will love this! Thanks for sharing your recipe!
LaKita says
Thank you Amy, I hope you get a chance to try it soon and she enjoys them!
Gloria says
Coffee and chocolate....yes, please!! These look baked to perfection. I would love one for the afternoon coffee break.
LaKita says
Thank you Gloria! I agree, a great afternoon break option ๐
Adam says
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 ๐
LaKita says
Thank you Adam! I am happy to hear that you're enjoying the cookie recipe and the addition of icing sounds amazing!!
Ellie says
I made these yesterday and am in love! These turned out to be just like store-bought cookies, only better made with simple ingredients. Love the coffee flavor and the soft and chewy texture. I followed the recipe as is, only added 2 extra teaspoons of espresso powder (we are coffee lovers in our households), and replaced the white sugar with light brown sugar. This is my favorite and go-to recipe for cookies from now on. Thank you for sharing!
LaKita says
Thank you for sharing Ellie! I'm glad to hear that you enjoyed the coffee cookies and the variations you made sound great ๐
Hadrian says
If I don't have chocolate chips can I substitute with cocoa powder instead?
LaKita says
I would not substitute cocoa powder, but you can use a cut up chocolate bar instead.
Judy M says
Just took my first batch out of the oven and will be making a double batch next timeโฆ.they are delicious! And so easy to put together. Thank you for sharing
LaKita says
Thank you Judy, so happy to hear that you gave the cookie recipe a try and enjoyed it ๐
Cristina says
Was wondering if are able to make this with brown sugar instant of white and if so would it be a 1:1 ratio? I really like soft and chewy cookies so didn't know if by using brown sugar would make it extra soft and chewy. TY
LaKita says
Yes Cristina, you can substitute light brown sugar instead of granulated sugar at a 1:1 ratio. Hope this helps.
DaniElle Boyd says
Just made these and A-mazing! The only adjustment I made was I added 6 teaspoons instead of 4 and they turned out with the right amount of coffee flavor.
LaKita says
Thank you so much DaniElle!
Lesley H says
Awesome, easy! My 7yo helped make these and we LOVE them!
LaKita says
Thank you so much, Lesley! I'm so happy to hear these cookies are 7 year old approved!!! ๐
Stephanie says
Hi Lakita,
I followed your recipe and the cookies tasted great! However my cookies didnโt look like yours. Mine looked puffy. Wonder if my measurement for some of the ingredients were wrong? Thanks! ๐
LaKita says
Hi Stephanie! I'm not sure what may have happened, but glad they tasted great!
Gwen Hazard says
HI LaKita! Like you, I've been drinking coffee since I was little and it brings back good memories of family and home. My Italian relatives joke that Italian babies drink it in their bottles! Question: I have a hard time with chocolate. Is there something else I could use in the cookie recipe to replace it?
LaKita says
Hi Gwen! I can certainly relate ๐ You can just omit the chocolate or substitute it with cacao nibs.
Deborah Kuhnen says
My didn't look at all like yours, but they turned out really well. I doubled the recipe and used 1/3 cup instant coffee granules to get a stronger coffee flavour. I used 1 1/2 cups of semi-sweet chocolate chips. Took them to work and they were a hit! Thank you so much for sharing the recipe ๐
LaKita says
Thank you Deborah, glad to hear they were a hit!
Gita Patel says
Cant wait to make these and enjoy them with coffee. Any advice on how to make it vegan? A good substitute for the egg?
LaKita says
You can use an egg replacement or combine 1 tablespoon of ground flax meal with 2 1/2 tablespoons water and stir until it thickens.
S says
Made these & used monk fruit sweetener in place of granulated sugar, & a bit less of it. Used Lilyโs choc chips. Love that the cookies are not too sweet, more coffee flavor than a sweet rich cookie, which is what I like! Will post on IG, thanks!!
LaKita says
Great, thank you!
Lisa says
These are heavenly! The combination of coffee and chocolate is hard to beat. My family loved them and I love how easy they are to make. Thanks so much.
LaKita says
Hi Lisa! So glad to hear you and your family enjoyed this cookie recipe.