Coffee Cookies

If you’re a fan of coffee-flavored treats, you’re going to love these coffee cookies! Filled with strong coffee flavor and covered with a generous drizzle of chocolate, these espresso coffee cookies are a fun and delicious way to have your coffee and eat it too.

I don’t know about you, but I love coffee. Like really love coffee. I’m a multiple-cup-a-day kind of gal and appreciate everything from a simple espresso to a black Americano or a good flat white. Plus, not only do I love coffee itself, but I LOVE coffee-flavored baked goods. Coffee cake? Yes, please. Coffee ice cream? Count me in. Coffee cookies? Why the heck not?

What are coffee cookies?

As the name implies, coffee cookies are cookies made with coffee. By mixing instant coffee or instant espresso powder into a simple cookie batter you can create a soft and chewy cookie that is full of coffee flavor.

Ingredients for Coffee Cookies

To make the cookies you will need:

• Instant Espresso Powder: I made these cookies with instant espresso powder; however, any instant coffee granules would work well; the recipe calls for 3 tablespoons of instant coffee to ensure that they have a strong coffee taste, but you can certainly reduce the amount if you want more of a background flavor.
• Butter: Take your cookies to the next level by browning the butter to create a subtle nutty and molasses-like flavor.
• Brown Sugar and White Sugar: To give the cookies a sweet taste and chewy texture.
• All-Purpose Flour: The simple base for any good cookie dough.
• Eggs: To help bind the dough.
• Baking Soda and Salt: Some baking essentials to ensure the perfect soft and chewy texture.
• Dark Chocolate: And a little dark chocolate to drizzle on top! If you don’t have dark chocolate, milk chocolate or semi-sweet baker’s chocolate will work well too.

Bonus: If you’re feeling extra chocolatey, you add chocolate chips or chocolate chunks directly to the cookie dough instead of a chocolate drizzle on top, the combination of coffee and chocolate will make delicious cookies regardless of how you choose to create it.

How to Make Cookies with Coffee:

Making coffee cookies is as easy as making regular cookies, you just add a little coffee! Here’s how to make them:

1. Brown the butter. Start by browning the butter until it smells sweet and nutty and brown specs start to appear. Once browned, place the butter in the fridge and allow them to chill completely.
2. Mix the dry ingredients. Combine the flour, coffee, baking soda, and salt.
3. Mix the wet ingredients. Cream the cooled brown butter with the sugar, vanilla extract, and egg.
4. Add the dry ingredients to the wet ingredients. Add the flour mixture to the butter mixture and gently mix it together until well combined.
5. Allow the dough to chill. When the dough is prepped, allow it to rest in the fridge for at least 30 minutes to allow the butter to cool and the flavor to intensify.
6. Bake the cookies. Once the dough has chilled, line a baking sheet with parchment paper and bake the cookies. Be sure to do a test cookie first!
7. Drizzle with chocolate. Once baked, remove the cookies from the oven, allow them to cool completely, and then drizzle them with melted dark chocolate.
8. Eat. Once the cookies have cooled completely and the chocolate has solidified, serve and enjoy!

The Best Coffee for Coffee Cookies

If you want to bake with coffee, it’s important to understand that you can’t use any plain ground coffee in your baking, as it simply won’t taste good. While some baked goods will use brewed coffee, for coffee cookies it’s best to use instant coffee powder or espresso powder, here are my coffee expert tips:

Instant Espresso Powder: Expresso powder is my number one choice as it provides a robust coffee flavor, while not being bitter or overpowering, and it has a finer texture that mixes well into the cookies.

Instant Coffee Powder: Instant coffee is my second choice for these coffee cookies. While full of coffee flavor, it has a slightly more intense, sharp, and bitter flavor, however, it will still do the trick if you can’t find instant espresso powder. If using instant coffee, be sure to grind the granules into smaller particles as they can be large and may leave large coffee powder chunks in the cookies, which is less than ideal.

Storage:

To Store: Remove the cookies from the oven, allow them to cool slightly on the baking sheet, then transfer them to a baking sheet to cool completely. Once cool, the cookies can be stored in an alright container at room temperature for 1 to 2 weeks, or in the refrigerator for up to 2 months.

To Freeze: Place the cooled cookies in an airtight container or freezer bag, separating layers with parchment paper to ensure they don’t freeze together, for up to 8 to 12 months. When you’re ready to eat them, allow them to thaw completely at room temperature or in the fridge.

More Cookie Recipes:

• Salted Dark Chocolate Cookies
• Oatmeal Chocolate Chip Cookies
• Peanut Butter Oatmeal Cookies

Coffee Cookies with Chocolate Drizzle

Author: Stephanie Kay

Thick and chewy coffee cookies with a dark chocolate drizzle! If you love coffee-flavored treats, you’re going to love these cookies.

• Author: Stephanie Kay
• Prep Time: 40 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 16 cookies 1x
• Category: Cookie
• Method: Baked
• Cuisine: American

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Units USM Scale 1x2x3x

Ingredients

• 3/4 cup unsalted butter, room temperature
• 3/4 cup brown sugar, packed
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• 1 egg + 1 egg yolk
• 1 1/2 cups all-purpose flour
• 3 tablespoons instant espresso powder or instant coffee powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup dark chocolate chips, melted (optional)

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Instructions

1. In a small saucepan over medium heat, add the butter, warm, and allow to melt, stirring frequently. To brown the butter, continue to cook the butter until it begins to foam and bubble, light brown specks begin to form at the bottom, and the butter has a nutty aroma. Once browned, remove immediately from the heat, transfer to a bowl and allow to cool completely.
2. Once the butter has cooled, in a large bowl, combine the browned butter, brown sugar, and white sugar and beat until light and fluffy. Add egg, egg yolk, and vanilla extract and mix until well incorporated.
3. In a medium bowl, add flour, instant espresso or coffee, baking soda, and salt, and stir to combine.
4. Add the dry ingredients to the wet ingredient and mix until combined, being careful to not overmix the dough. Once mixed, transfer the dough to the fridge for at least 30 minutes, or overnight.
5. Once the dough has chilled and you are ready to bake the cookies, preheat the oven to 350°F and line a cookie sheet with parchment paper.
6. Use a 1-ounce cookie scoop, or 1 1/2 tablespoons of dough, portion the dough into balls, and place them onto the baking sheet, leaving roughly 2 inches between them. You should be able to easily fit 6 cookies on the baking sheet at a time.
7. Transfer the baking sheet to the oven and bake for 10-12 minutes, until the edges are slightly golden and the center still looks a little soft. Continue until all of the dough has been used; be sure to place the bowl of extra dough in the fridge while each batch of cookies bakes.
8. Once baked, remove the cookies from the oven and allow them to cool for a few minutes on the baking sheet, then transfer them to a wire cooling rack to cool completely.
9. Once the cookies have cooled, melt the chocolate. Either add chocolate to an ovenproof bowl and place it over a small saucepan with a couple of inches of water, and warm it until melted, or heat chocolate in a bowl in the microwave for 1 minute or until silky smooth. Once melted, drizzle each cookie with chocolate and then allow to cool rest until chocolate has solidified completely.
10. Any leftover cookies can be stored in an airtight container for 1-2 weeks or in the freezer for several months.

Nutrition

• Serving Size: 1 cookie
• Calories: 208 calories
• Sugar: 14 grams
• Fat: 11 grams
• Carbohydrates: 25 grams
• Fiber: 1 gram
• Protein: 2 grams