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
- 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.
Instant Coffee Cookies Recipe
- 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
- 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.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.