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close up side view baked coffee cookies on white plate
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4.70 from 92 votes

Coffee Cookies

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!
Prep Time10 mins
Cook Time15 mins
Course: Dessert
Cuisine: American
Keyword: coffee cookies
Servings: 16
Calories: 104kcal


  • 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


  • 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 warm water until the instant espresso has completely dissolved.
  • Using a stand mixer or hand mixer on low speed, mix together the sugar, butter, egg, and 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 chocolate 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.


Tips to make the best coffee cookie:
  • Use semisweet chocolate chips or some of a 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 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 in the refrigerator for a few minutes before scooping to bake. 
  • These cookies can also be frozen and baked later. 


Calories: 104kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 21mg | Sodium: 61mg | Potassium: 22mg | Fiber: 1g | Sugar: 8g | Vitamin A: 133IU | Calcium: 7mg | Iron: 1mg