Cappuccino Coffee Cookies Recipe
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These soft and chewy coffee cookies are studded with creamy white chocolate chips for the perfect balance of bold and sweet. You can also find this recipe on page 23 of my cookbook.
COFFEE LOVERS: 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 are a very close favorite.
As a coffee lover myself, I know my fellow lovers out there will probably agree: if you’re going to label the flavor “coffee,” it better pack a giant flavor punch and not leave your tastebuds trying to detect a subtle essence of coffee.
No, we want that bold, rich coffee flavor to kick us in the mouth, so to say, and that’s exactly what this cappuccino cookie recipe does.
USE INSTANT COFFEE FOR MAXIMUM FLAVOR
Over the years of making these cookies (they were first published in 2015), I have alternated between instant coffee granules and espresso powder, to no preference whatsoever.
I will say that the ones I make with espresso powder (pictured below, left) tend to be a little more fully brown than ones made with instant coffee granules (pictured below, right) which turn out a little more speckled.
You can see that comparatively, espresso powder is much finer than instant coffee, so this makes sense. You may be able to detect a slight difference in them aesthetically in the photos in this post, but I mixed and matched them for this photoshoot, and I can guarantee you when they’re in your mouth, they taste and feel exactly the same. So use whatever you have on hand or prefer!
For more recipes made with espresso powder, give my coffee cheesecake and coffee whipped cream a try!
Coffee Cookie Recipe ingredients
You likely have all of the ingredients already on hand to make these coffee cookies, except maybe the espresso powder or instant coffee. You can find espresso powder in the baking aisle of your grocery store, and instant coffee will be with the coffee.
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
How to make Coffee Cookies
STEP #1
Start by whisking 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.
STEP #5
When you are ready to bake the cookies, roll the chilled dough into balls and place on the prepared baking sheets, then bake. You can also roll into balls before chilling and chill the cookie dough balls covered on a plate or platter.
Coffee Cookies substitutions and additions
CHOCOLATE CHIPS: 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.
COFFEE: while you can use instant coffee granules or espresso powder, just make sure you aren’t using coffee grounds. If you want to use coffee grounds in a cookie, be sure to check out my compost cookies!
These cappuccino cookies are a coffee cookie masterpiece, and I think you need to make them happen in your kitchen ASAP. They are the perfect piece to a dessert spread, and if you are looking to make them a little less sweet, leaving out the chocolate chips changes them ever so slightly and they are still an absolute delight.
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 or crumbled over some coffee ice cream! Consider adding any one of my homemade coffee creamers (like French vanilla or peppermint mocha!) to your cup for an even more enjoyable experience!
How to store this Coffee Cookies Recipe
Store these coffee cookies at room temperature in an airtight container. They will soften as they sit. Baked cookies can be frozen for up to 3 months, and rolled cookie dough can be frozen up to 2 months.
Cappuccino Cookie Recipe FAQs
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.
Cappuccino Cookies
Ingredients
- 1 cup + 2 Tablespoons (135g) all-purpose flour be sure to measure properly
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 Tablespoons (12g) instant coffee granules or espresso powder1
- ½ cup (113g) unsalted butter softened to room temperature
- ½ cup (100g) granulated sugar
- 1 large egg room temperature2
- 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.1 cup + 2 Tablespoons (135g) all-purpose flour, ½ teaspoon baking soda, ½ teaspoon salt, 2 Tablespoons (12g) instant coffee granules or espresso powder1
- In another medium size bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, about 2-3 minutes. Stop the mixer, add the egg and the vanilla, then beat again until fully incorporated, stopping to scrape down the sides and bottom of the bowl as needed.½ cup (113g) unsalted butter, ½ cup (100g) granulated sugar, 1 large egg, 1 and ½ teaspoons vanilla extract
- With the mixer still on low speed, add the dry ingredients to the wet ingredients. Increase mixer speed to medium and beat until everything is incorporated. Using a spatula, fold in the white chocolate chips until evenly dispersed. Cover dough and chill at least 1 hour or up to 3 days.¾ cup (128g) white chocolate chips
- When you are ready to bake the cookies, preheat the 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 10-12 minutes or until edges just start to turn brown. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely. Store cookies at room temperature in an airtight container up to 5 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.
Video
Notes
- Instant coffee or espresso powder: I have used both of these ingredients and do not prefer one over the other. With the instant coffee, you tend to get a lighter brown cookie with dark speckles, and with espresso powder, you get more of a dark brown uniform color. The taste is exactly the same. You can use decaf of either of these ingredients, if you prefer.
- Room temperature ingredients: it is best to use room temperature eggs when using room temperature butter, as it makes for smoother incorporation into batter.
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!