Cappuccino Cookie Recipe
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
Tender coffee flavored cookies studded with creamy white chocolate chips.
You will love this Coffee Cookie Recipe
I have a big problem, guys. A big one. I always say my “desert island dessert” (a.k.a. the one dessert I would take with me if I could only have one dessert for the rest of my life) is chewy oatmeal raisin cookies, but these cappuccino cookies may be my new favorite.
And I am shocked to the core! Move over, boring oatmeal raisin. Coffee-laden cookies are in the house!
Just kidding. I didn’t mean it, oatmeal raisin. Please don’t leave me! I mean “boring” in the best way possible, I promise.
Maybe I can take 2 kinds of cookies if I leave pizza (my “desert island meal”) behind? Ugh. I couldn’t do that either.
DON’T MAKE ME CHOOSE! It’s a good thing I’ll probably never be forced to… I would clearly have this big problem I’m speaking of.
Coffee Cookie Recipe ingredients
For these coffee cookies, you will need:
- all-purpose flour
- baking soda
- salt
- instant coffee granules or espresso powder
- unsalted butter
- granulated sugar
- large egg
- vanilla extract
- white chocolate chips
Coffee Cookies substitutions and additions
While the white chocolate chips are not totally necessary, I like the creaminess they bring to the cookies to complement the coffee flavor. You can omit them completely or change them to semi-sweet or dark chocolate chips instead. While you can use instant coffee granules or espresso powder, just make sure you aren’t using coffee grounds.
How to make Coffee Cookies
STEP #1 In a medium bowl, whisk together the flour, baking soda, salt, and instant coffee or espresso powder, then set this mixture aside.
STEP #2 Next, cream the butter and sugar until light and fluffy, about 3 minutes. Stop the mixer, add the egg, and beat again until fluffy, about 1 minute. Scrape down sides of bowl, add the vanilla, and beat again until incorporated.
STEP #3 With the mixer on low, add the dry ingredients to the wet ingredients. Increase the mixer speed to medium and beat until everything is incorporated.
STEP #4 Using a spatula, fold in white chocolate chips, then cover the dough and chill it for at least 1 hour or up to 3 days.
STEP #5 When you are ready to bake the cookies, Roll the chilled dough into balls and place on prepared baking sheets, then bake.
How to serve Cappuccino Cookies
These cookies are perfectly paired with a cup of coffee or tea, and especially delicious dunked into a cup of milk or warm cup of coffee!
How to store this Coffee Cookies Recipe
Store these coffee cookies at room temperature in an airtight container. Cookies can be frozen for up to 3 months.
Cappuccino Cookie Recipe FAQs
While each cookie individually will have coffee or espresso in it, there is such a minimal amount in the entire batch overall. In all 18 cookies, there is about the same amount of caffeine in one cup of coffee. If this is concerning to you, you can use decaf instant coffee or espresso powder.
Using room temperature butter and other ingredients will lead to a fluffy cookie. Be sure you’re actually using room temperature butter and chilling the dough before baking.
They are a coffee cookie masterpiece, and I think you need to make them happen in your kitchen ASAP.
More coffee flavored recipes for your coffee loving heart (much like my own): how to cold brew coffee, coffee rolls, coffee Jell-O parfaits, tiramisu brownies, coffee brownies, and mocha cake.
Instant Coffee Cookies Recipe
Ingredients
- 1 cup + 2 Tablespoons (150g) all-purpose flour be sure to measure properly
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 Tablespoons (12g) instant coffee granules or espresso powder
- ½ cup (113g) unsalted butter softened to room temperature
- ½ cup (100g) granulated sugar
- 1 large egg room temperature*
- 1 and ½ teaspoons vanilla extract
- ¾ cup (128g) white chocolate chips
Instructions
- In a medium bowl, whisk together the flour, baking soda, salt, and instant coffee or espresso powder. Set aside.
- In another medium bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Stop mixer, add egg, and beat again until fluffy, about 1 minute. Scrape down sides of bowl, add vanilla and beat again until incorporated.
- With the mixer on low, add the dry ingredients to the wet ingredients. Increase mixer speed to medium and beat until everything is incorporated. Using a spatula, fold in white chocolate chips. Cover dough and chill at least 1 hour or up to 3 days.
- When you are ready to bake the cookies, preheat oven to 350ºF (177ºC). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll the chilled dough into balls (I use this #50 cookie scoop for all of my standard size cookies) and place 8 balls of dough per cookie sheet. If you like, you can press a few more chocolate chips on top/sides of the dough balls for aesthetic purposes.
- Bake the cookies for 12 minutes or until edges just start to turn brown. Remove from oven and allow cookies to cool on the baking sheet for 2 minutes before moving to a wire rack to cool completely. Store cookies at room temperature, preferably in an airtight container, up to 7 days. Baked cookies may be frozen up to 2 months. You may also freeze rolled cookie dough up to 2 months. Bake frozen for 12-13 minutes.
Notes
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
These look SO good! I love the white chocolate and coffee combo, sounds delicious, and I adoreee your business cards!! So so cute. I need to finish designing mine!
Thank you so much, Rachel! I don’t normally love white chocolate, but with the coffee cookies… SPOT ON!
Hi… can I use while wheat flour or self raising flour instead of plain flour? Also, I would like to know if I can use douwe egberts coffee as,its not fine powder.
Thanks.
Hi Nisha– you can definitely use whole wheat flour, your cookies may just be a little more dense. As far as the coffee goes, you really want to use powder here, otherwise you’ll be eating coffee grounds, and that texture can be off-putting to some.
Lady, you have so much more self control than I do! I eat a test cookie, then another ‘writing cookie’ and probably at least one cookie worth of dough while I’m waiting for the dough to chill. Seriously, the TNL family needs to go on a little autumn diet methinks 🙂
And waiting there at the end will be a batch of these gorgeous cappuccino cookies! Chris and I don’t drink a lot of coffee (maybe one or two a week for me maximum) but I love coffee flavoured treats! These are sure to be a new favourite 🙂
My hubby and I are just like you. Hardly ever drink it but, boy oh boy, we could seriously binge on these cookies. We’ll be joining you in the autumn diet although we are trying to use some self restraint. I don’t think that’s going to work as I want one now and its only 7:00 am!! 😋
HAHA! Cookies for breakfast are my favorite!!
These cookies look seriously so good – chewy, delicious and soft.. just how I like them!
Best recipe ever! Though I changed to mini chocolate chips and now they are mocha madness. They drive me crazy happy! I’ve 2 already and I’m sure I will eat more before the day’s end.
Thanks so much, Felicia! I’m glad you enjoyed them!
Came here searching for a recipe to replicate chocolate chip cappuccino cookies that I used to be able to buy. These are good, but I’m still not getting enough of the coffee hit – I’m going to have to “up it” to 3 tablespoons for the next go around. But glad I found this recipe; it makes a great starting point!
Let me know how they turn out, Rochelle!
Here’s what I did with my second batch… I measured out 3 T of Taster’s Choice Instant Decaf and ran it through a grinder to achieve a fine powder. All except a half tablespoon of this powder went into the dry mixture. The remaining half tablespoon was combined with a 1/2 t of water and used to replace the extra 1/2 t of vanilla that went into the wet mixture. After chilling and shaping, I flattened the dough into about 2” circles and baked them at 325 degrees – just a bit lower – for 15 minutes. I got the taste that I was looking for! Many thanks for the great “starting” recipe. 🙂
You’re welcome! Glad you found what you were looking for!
These look great! Any specific reason you decide to not use any brown sugar?
Thanks, Ellen! No super specific reason, but I usually choose brown sugar when I’m going for a rich, deep flavor. Since these cookies are flavored mostly with coffee, the sugar is there basically just to sweeten. Didn’t want to mess with that incredible flavor!
I have made these in the past and they were so so good, My coffee loving family, minus 1 loved them. I will be making them again for my mother in law and as part of her Christmas present, along with homemade cheez-its . I haven’t decided which of the cookies from 12 days of cookies to make yet though. Thanks again for another tasty cookie.
So glad you liked them, Courtney! They are a favorite of mine, for sure.
I just made these cookies and they turned out very nice. Thanks a lot for the recipe!
SO glad you liked them, Mai!
So I was looking to bake something coffee, and wanted a cookie, searched the web and landed on your site, a this recipe interested me. Me and my kid don’t really care for white “chocolate” chips, we actually just call them white chips, because their lack of chocolate, but I usually keep them on hand as I am an avid baker. Well I’m here to tell you they were a hit, the kid devoured them. The smooth white “chocolate” was great compliment to the coffee flavor, and I love that speckled look.
Thanks for the great recipe, I’m sure to try some of your others.
Hey, Marc! So glad you enjoyed the cookies!
Hi!
These sound perfect for the cookie exchange I’m doing this year. Just wondering if I chopped up skor bar(hard toffee coated in chocolate) and added that instead of white chocolate chips will it be ok? I’m obsessed with that flavor combo.
Hey, Jill– it’s hard to say since I haven’t actually tried it, but my guess is it would probably be ok. Let me know if you try it!
I love adding coffee pwd to my chocolate pudding, mousse, cake..really love the coffee chocolate combo, but never thought of adding it to white chocolate.Must try!
Oh my dayssss! These turned out SO good! Incredibly indulgent and the perfect pairing with morning coffee for an extra perk.
I will note I used your recipe as a base recipe and doctored them up a bit with a dash of cinnamon, Sea Salt Caramel Chips instead of White, and stuffed them with Cream Cheese to be more like a Caramel Macchiato :D.
My housemates ate them up in a day! Thank you for the inspiration. 🙂 Happy baking!
I love that, Arianna! So glad you enjoyed them 🙂
These turned out amazing!! I’m not sure if I overworked the dough, but they turned out super fluffy and cakey for me? Still delicious, but I’m going to add an extra egg and swap out the sugar for brown sugar next time I make these. Thank you so much for this recipe!!!
Do you weigh your ingredients? It sounds like you may have had a bit too much flour in there. I’m glad you liked them, though!
These just showed up on my Pinterest feed and look great; I love anything with coffee in it and will be making them soon. In your response to Lynn in September, you mention weighing ingredients but the recipe doesn’t have them listed that way. I have seen different weights for a cup of flour from various sources; maybe you could add the gram count for these? Thanks.
Hey, Marlene– I’m slowly working my way through and converting to metric. I just updated this one for you– enjoy!
These tasted very good – would definitely make them again!
Thanks, Anest! One of my most favorite cookies on my whole site!
Great recipe! Very easy to follow along.
Thank you so much, Niv!
I’ve made two batches of these cookies already and they were amazing, I used them within a week of baking them! I’m planning on making another batch and freezing them after they’re baked. By any chance, after they are baked, can you just wait for them to defrost and eat them automatically? or do you have to rebake them? I’m new to baking and this recipe was really easy to follow along! Thank you so much!!!
Hey, Caitlin– you can just let them thaw and eat them. No need to rebake! You can also roll the dough into balls, freeze them that way, and then bake frozen, adding 1-2 minutes to the bake time. That way to can have fresh baked cookies!
Okay thank you so much!!!
Made batter last night. Easy and straight forward. Used espresso powder. Batter had just enough coffee flavor with the 2 TBS. Refrigerated over night. Just baked them in two batches. 12 mins for first one, cut back to 11 on second. They are delicious cookies. I am going to add more white chocolate chips next time as that is the ingredient that must not be skipped. It makes them. Thanks for this fun recipe. As a coffee lover, you should check out the 3 ingredient coffee fudge on howtomakeeasyfudge.com. I add the hydrated espresso powder to our taste…a little more than the recipe. I top the hot fudge with lightly ground Ghiradelli semi sweet chocolate chips and press in slightly so they melt. It is awesome as are these cookies! I have found out my hubby is addicted to coffee desserts hence my reason for making your cookies! He almost never drinks it nor do I. Funny! 🤔
Thanks so much, Sue! I’m so glad you liked these. And thanks for sharing the fudge 🙂
I added cinnamon glaze to change some up a bit. They are delicious that way. Simple powdered sugar, vanilla, cinnamon and just enough half and half to make thick drizzle. The more I ate these cookies the more I loved them. They really grow on you!!
I love that, Sue! Thanks so much for sharing!
Best cookies ever! WOW! WHAT A COOKIE!! I’ve made a lot of cookies because we love them instead of a big cake or elaboration dessert. From homemade Oreo cookies using black cocoa powder and an embossed rolling pin to 3 ingredient peanut butter. Your recipe for cappuccino cookies is by far the most delicious cookie my hubby and I haver ever eaten. Incredible recipe….great job! I used Frank’s espresso powder and over did it after reading comments first and I used 3 TBS….way too much. I turned my 1x batch to 2 so I used 1-1/2 TBS per batch. Perfect! I also added a small amount of mini semi sweet chocolate chips because we are chocolate addicts and a sprinkle of granulated sugar before they baked because we like the little crunch that creates This recipe could be used with other flavorings as the texture and the way they bake is wonderful. I’m going to try a strawberry one next. GREAT JOB in creating this easy, delicious recipe. Can’t wait to try more of your creations! Thank you!!
Thank you so much, Sue! I love this cookie recipe and always get excited when people make it because it’s such an underdog!
Its funny, Lynn, but by the coffee fudge comment, I am the Sue in the above comment. I guess my age is really telling on me…at this stage of life, I guess that’s my new reality! So happy I was reminded of your recipe. These are the best cookies I have ever tasted. Did you ever try the coffee fudge? I need to make it again since I just reminded my own self about it and how I did chocolate layer! Ha! Old age can be a real….I won’t even say it!! Guess I should be happy I can still cook. 🤔 😀
HA! Look at that! No, still no coffee fudge. My list of “must try” recipes gets longer and longer every year! I can’t even keep up!!!
I love my coffee and don’t have instant in the house.. Would an espresso work????
Hi, Julie– you can use espresso powder!