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!
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! 🙂 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 👍!
Thanks for sharing! 🙏
LaKita says
Thank you, they would pair well with a cappuccino 🙂
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 🙂
LaKita says
Thank you Lori, same here LOVE coffee 🙂
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 🙂
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 😉
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 🙂
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 time….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 🙂
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!!! 🙂
Stephanie says
Hi Lakita,
I followed your recipe and the cookies tasted great! However my cookies didn’t look like yours. Mine looked puffy. Wonder if my measurement for some of the ingredients were wrong? Thanks! 😊
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 🙂 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 🙂
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 Lily’s 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.