Coffee Cookies are soft and chewy, loaded with real coffee, and sweetened with chocolate chunks. Plus, they are quick and easy to make. This one bowl cookie recipe takes under 20 minutes to prep, bake, and serve (no chilling required!). It's the perfect chocolate chip cookie for coffee lovers!
Make these for your next gathering and watch your guests' faces light up as they realize these aren’t ordinary chocolate chip cookies — they’re coffee chocolate chip cookies! We love playing around with different ingredients to give the quintessential Chocolate Chip Cookie new twists, and these coffee cookies are our latest creation. Some other fun variations we have made are Smores Cookies, Double Chocolate Chip Cookies, and Butter Pecan Cookies.
Why You'll Love these Coffee Cookies
- Rich coffee flavor. Coffee and chocolate are a popular pairing, and for good reason. The flavors are said to enhance one another and bring out the best in each, enhancing the sweet earthiness of chocolate and the bold, roasty, bitterness of coffee. It's a perfect match.
- They’re soft and chewy. Phenomenal flavor aside, these coffee cookies have what many dub the perfect cookie texture: they’re not fluffy like cake or crunchy, but they have just the right amount of give when you bite into them.
- Minimal work for maximum flavor. These incredible chocolate chip coffee cookies take no more than 10 minutes to prep before popping into the oven to bake for 8 minutes. You can toss them together while dinner is cooking for freshly baked cookies after supper, or add them to your roster of desserts to make for the holidays.
- Chocolate chip cookies with a twist. You may never see a chocolate chip cookie the same way after trying out these coffee cookies. This recipe upgrades America’s favorite cookie by adding real espresso grounds for a complex flavor you won’t soon forget.
Ingredient Notes
To make these chocolate chip Coffee Cookies, you will need the following ingredients (full measurements in recipe card below):
- butter - use unsalted butter when baking cookies, or use salted butter and omit the additional salt to offset the salt in the butter.
- brown sugar - out of brown sugar? Mix one tablespoon of molasses with one cup of white sugar instead.
- white sugar - you can use whatever version of granulated sugar you like, including coconut sugar, cane sugar, or Swerve sugar alternative.
- eggs
- vanilla extract - an equal amount of vanilla bean paste can be substituted for the vanilla extract.
- flour - make these coffee chocolate chip cookies gluten free by replacing the flour with a measure-for-measure gluten free flour instead.
- espresso grounds - you can use instant coffee or ground coffee granules as well, instead of espresso powder.
- baking soda
- salt
- chocolate - we use coarsely chopped chocolate but chocolate chips will also work.
- flaked salt - optional, for sprinkling on top when serving.
Equipment Needed
You will also need the following kitchen tools and equipment:
- measuring cups and spoons
- mixing bowls
- hand mixer or stand mixer
- cookie scoop
- half sheet baking pan and silicone baking mat (or parchment paper)
- wire cooling rack
How to Make the Best Coffee Cookies
- Cream butter and sugars. In a large mixing bowl, use a hand mixer or stand mixer cream together butter and sugars on medium speed until light and fluffy, about 2 minutes.
- Add wet ingredients. Next, add egg and vanilla, and beat on low until incorporated.
- Add dry ingredients. Add in flour, coffee grounds, baking soda, and salt and beat until just combined.
- Fold in chocolate. Reserve ¼ cup of the chocolate for the tops and set aside. Fold in the remaining chocolate chunks.
- Scoop cookies. Line a large half sheet baking tray with a silicone baking mat or parchment paper and set aside. Use a medium cookie scoop to scoop out 2 tablespoons of cookie dough. Use your hands to roll it into a ball. Place the cookie balls onto the lined baking sheet, spaced at least 2 inches apart (you can fit about 6-8 on a large cookie sheet). If you don't care to have smooth edges, you can just drop the cookie dough onto the baking sheet without smoothing it into a ball.
- Bake. Bake in a 350F preheated oven for 8-10 minutes, until edges just start to brown. Do not overbake. The cookies may not look done in the middle, but they will continue to cook as they are cooling.
- Cool. Remove from oven and allow the cookies to cool in the baking sheet for 5 minutes, then carefully press in some the chocolate chunks into the top of the cookies, and transfer to a wire cooling rack to cool completely.
How to Serve
These Coffee Cookies are delicious paired with a tall glass of milk or a warm drink such as:
- Peppermint Hot Chocolate
- White Hot Chocolate
- Slow Cooker Apple Cider
- Golden Milk Turmeric Latte
- Coffee
- Tea
Recipe Tips and Tricks
- Mix up the flavors. You can put your own spin on these chocolate chip coffee cookies to mimic your usual coffee order. Try adding butterscotch chips or caramel to make a cookie version of your favorite latte.
- Watch the acidity. Coffee beans can come from different regions of the world and have different flavor profiles, and some are more acidic than others. Stick to whichever espresso that you like. We prefer medium or dark roast.
- Add nuts for some crunch. The flavors in these coffee chocolate chip cookies are perfect for pairing with chopped walnuts, macadamia nuts, or pecans.
Storing and Freezing Instructions
How to Store
Store leftover chocolate chip coffee cookies in an airtight container at room temperature for up to 1 week. You can also store the in the fridge for up to one month, but they may lose some of their chewiness.
How to Freeze
These coffee cookies also freeze well. To freeze, let the cookies cool completely to room temperature first, then store in an airtight container or freezer bag for up to 3 months.
How to Freeze Cookie Dough
The cookie dough is also freezer-friendly. Scoop out the cookie balls and place on the lined baking sheet. Then, transfer the baking sheet to the freezer and freeze for 1-2 hours until hard. Once frozen, transfer the cookie dough balls into a freezer bag and store for up to 3 months. To bake, thaw the amount of cookie balls that you want overnight in the refrigerator. Then, bake according to recipe instructions.
More Cookie Recipes
- 50 Best Cookie Recipes
- Chocolate Chip Cookies
- Double Chocolate Chip Cookies
- Chocolate Chunk Peanut Butter Cookies
- Chocolate Shortbread Cookies
- Pinwheel Cookies
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, and Facebook for more recipe updates.
Recipe
Coffee Cookies
- Total Time: 18 minutes
- Yield: 24-28 cookies
- Diet: Vegetarian
Description
Coffee Cookies are soft and chewy, loaded with real coffee, and sweetened with chocolate chunks. Plus, they are quick and easy to make. This one bowl cookie recipe takes under 20 minutes to prep, bake, and serve (no chilling required!). It's the perfect chocolate chip cookie for coffee lovers!
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup light brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- ½ cup espresso grounds (powder)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 8 ounces semi-sweet chocolate (or chocolate chips), coarsely chopped, divided
- flaked salt (optional, for serving)
Instructions
- Preheat oven to 350F. Line a large half sheet baking tray with a silicone baking mat or parchment paper and set aside.
- In a large mixing bowl, use a hand mixer or stand mixer cream together butter and sugars on medium speed until light and fluffy, about 2 minutes.
- Add egg and vanilla, and beat on low until incorporated. Add flour, coffee grounds, baking soda, and salt and beat until just combined.
- Reserve ¼ cup of the chocolate for the tops and set aside. Fold in the remaining chocolate chunks.
- Use a medium cookie scoop to scoop out 2 tablespoons of cookie dough. Use your hands to roll it into a ball. Place the cookie balls onto the lined baking sheet, spaced at least 2 inches apart (you can fit about 6-8 on a large cookie sheet). If you don't care to have smooth edges, you can just drop the cookie dough onto the baking sheet without smoothing it into a ball.
- Bake for 8-10 minutes, until edges just start to brown. Do not overbake. The cookies may not look done in the middle, but they will continue to cook as they are cooling.
- Remove from oven and allow the cookies to cool in the baking sheet for 5 minutes, then carefully press in some the chocolate chunks into the top of the cookies, and transfer to a wire cooling rack to cool completely.
Notes
How to store: Store leftover chocolate chip coffee cookies in an airtight container at room temperature for up to 1 week. You can also store the in the fridge for up to one month, but they may lose some of their chewiness.
How to freeze: These coffee cookies also freeze well. To freeze, let the cookies cool completely to room temperature first, then store in an airtight container or freezer bag for up to 3 months.
How to freeze cookie dough: The cookie dough is also freezer-friendly. Scoop out the cookie balls and place on the lined baking sheet. Then, transfer the baking sheet to the freezer and freeze for 1-2 hours until hard. Once frozen, transfer the cookie dough balls into a freezer bag and store for up to 3 months. To bake, thaw the amount of cookie balls that you want overnight in the refrigerator. Then, bake according to recipe instructions.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
Food Blogger Business School
A step-by-step program that teaches food bloggers how to grow and scale their blogs into a full-time business
in less time and without posting endless content until you burn out.
Eve says
Delicious! I added walnuts and extra espresso powder :). Also I recommend refrigerating the batter for 30 min, otherwise you get a flat cookie.
Melanie B says
I love these cookies! I made them for work, and everyone loved them. Alot of my co-workers asked for the recipe so I forwarded everyone to this site. I also enjoyed the white chocolate cranberry cookie, and gingersnap truffle, recipes too!
Katie says
I just made these. I do NOT like coffee but my family is going nuts for them! But I don’t know what I did but they’re flat as can be. The family is still going crazy for them and the fault is, I’m sure, all mine! I want to make them again, but I just don’t know what I did to make them flat
Michelle says
Loved the coffee flavor in these cookies. Never making regular chooclate chip cookies again haha
Nicole F. says
Before I try your recipe (which sounds Devine) when you say, "espresso grounds" (powder) you mean instant espresso, right?