Coffee Cookies are my go-to treat when I crave a Bold Coffee Dessert with deep, rich flavor. These soft, chewy cookies, infused with espresso powder, deliver bakery-quality taste with minimal effort. Perfect for coffee lovers, they’re a delightful addition to any dessert tray or cozy afternoon break.
Why You’ll Love Coffee Cookies
Coffee Cookies are a standout Bold Coffee Dessert:
- Rich Flavor: Instant espresso creates a deep, aromatic coffee punch.
- Perfect Texture: Soft centers with crisp edges for chewy bliss.
- Easy Prep: Simple ingredients, no fancy tools required.
- Customizable: Adjust coffee strength or add chocolate chips for variety.
- I bake these Bold Coffee Dessert cookies for gatherings, and they’re always a hit!
Ingredients for Coffee Cookies
Here’s what you’ll need for Coffee Cookies (makes ~24 cookies):
- ¾ cup unsalted butter, softened
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1 tbsp instant espresso powder (or instant coffee)
- 2 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup semi-sweet chocolate chips (optional)
- 24 whole roasted coffee beans (optional, for decoration)
Ingredient Tips:
- Butter: Softened for creaming; avoid melted to prevent spreading.
- Espresso Powder: Instant espresso for bold flavor; instant coffee for milder taste.
- Sugars: Brown sugar for moisture, granulated for crisp edges.
- Egg: Room temperature for smooth blending.
- Flour: Measure accurately to avoid dense cookies.
Directions for Coffee Cookies
Let’s bake these irresistible Coffee Cookies!
Cream Wet Ingredients
In a large bowl, I beat ¾ cup softened butter, ½ cup brown sugar, and ½ cup granulated sugar with a mixer on medium speed for 2–3 minutes until light and fluffy. I add 1 egg, 1 tsp vanilla extract, and 1 tbsp espresso powder, mixing until smooth and creamy.
Mix Dry Ingredients
In a separate bowl, I whisk 2 cups flour, ½ tsp baking soda, ½ tsp baking powder, and ¼ tsp salt to combine evenly.
Combine Wet and Dry
I gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined, avoiding overmixing. If using, I fold in ½ cup chocolate chips for extra sweetness.
Shape Cookies
I scoop tablespoon-sized portions of dough onto a parchment-lined baking sheet, spacing them 2 inches apart. For a bakery look, I gently press a coffee bean into the center of each dough ball.
Bake
I preheat the oven to 350°F (175°C) and bake for 10 minutes, until edges are set and centers are soft. I let them cool on the sheet for 3 minutes, then transfer to a wire rack.
Nutrition
- Prep Time: 15 minutes
- Bake Time: 10 minutes
- Total Time: ~25 minutes
- Servings: 24 cookies
- Calories: ~120 kcal per cookie (without chocolate chips)
- Macros per Cookie: 15g carbs, 1g protein, 6g fat, 0g fiber
Variations for Coffee Cookies
Try these twists on Coffee Cookies:
- Mocha Delight: Add ½ cup chocolate chips for a Bold Coffee Dessert mocha vibe.
- Spiced Kick: Mix in ¼ tsp cinnamon or cardamom for warmth.
- Nutty Crunch: Fold in ¼ cup chopped hazelnuts or almonds.
- Iced Cookies: Drizzle with a coffee glaze (mix ½ cup powdered sugar with 1 tsp espresso powder and 1 tbsp milk).
- Espresso Boost: Increase espresso powder to 1 ½ tbsp for extra intensity.
Serving Ideas:
- Pair with Layla Cooks’ Creamy Strawberry Cheesecake for a dessert spread.
- Serve with black coffee, latte, or vanilla ice cream for a Bold Coffee Dessert treat.
- Arrange on a festive tray with Tiramisu Cookie Cups for a coffee-themed party.
- Gift in a jar with a ribbon for a thoughtful holiday present.
Storage
I store Coffee Cookies in an airtight container at room temperature for up to 4 days, keeping their chewy texture. For longer storage, I freeze baked cookies in a sealed container for up to 2 months, thawing at room temperature. For make-ahead, I refrigerate the dough for up to 2 days or freeze shaped dough balls, baking fresh with an extra 1–2 minutes.
FAQs About Coffee Cookies
Can I use instant coffee instead of espresso powder?
Yes, instant coffee works for a milder flavor, while espresso powder gives a bolder taste. Both dissolve well in the dough, so choose based on your preference.
Do I need to chill the dough before baking?
Chilling isn’t required, but refrigerating for 30 minutes can help prevent spreading and enhance flavor. If in a rush, you can bake immediately.
Can I make these cookies without chocolate chips?
Absolutely! Skipping chocolate chips keeps the coffee flavor pure, perfect for a classic Coffee Cookies experience.
How do I prevent the cookies from spreading too much?
Use softened (not melted) butter, measure flour accurately, and avoid overmixing. Chilling the dough briefly also helps maintain shape.
Can I freeze the cookie dough?
Yes, shape dough into balls, freeze on a tray, then store in a freezer bag for up to 2 months. Bake from frozen, adding 1–2 minutes to the time.
More Cookies Ideas You’ll Love
- Peach Cobbler Cookies
- Perfect Soft and Chewy Vegan Sugar Cookies
- Copycat Milano Cookies
- Lemon Gooey Butter Cookies
Conclusion
Coffee Cookies are a must-try for anyone who loves a Bold Coffee Dessert with rich, chewy goodness. Their simple prep and deep espresso flavor make them perfect for holiday trays or everyday indulgence. I’m thrilled to share this recipe, knowing it’ll bring joy to your kitchen. Save it, bake it, and let me know how your batch turns out!
Coffee Cookies Recipe with Bold Flavor
Ingredients
- 1 cup 225g unsalted butter, softened
- 1 cup 200g light brown sugar, packed
- ½ cup 100g granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 2 tbsp instant espresso powder or strong instant coffee
- 2 ¼ cups 280g all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup 135g chocolate chips (optional)
- Whole roasted coffee beans optional, for topping
Instructions
- PREHEAT THE OVEN: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- CREAM THE BUTTER AND SUGARS: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, light brown sugar, and granulated sugar together until the mixture is light in color and fluffy in texture, about 2 to 3 minutes.
- ADD EGGS AND FLAVORINGS: Mix in the eggs one at a time, beating well after each addition. Stir in the vanilla extract and espresso powder until fully incorporated and smooth.
- COMBINE DRY INGREDIENTS: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until evenly distributed.
- MIX WET AND DRY INGREDIENTS: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to maintain a soft cookie texture.
- FOLD IN CHOCOLATE CHIPS: If using chocolate chips, fold them into the dough until evenly distributed. The dough will be soft but easy to scoop.
- SHAPE THE COOKIES: Scoop out tablespoon-sized portions of dough and place them on the prepared baking sheet, leaving about 2 inches between each cookie. For a decorative touch, press a whole roasted coffee bean into the center of each dough ball if desired.
- BAKE: Bake the cookies in the preheated oven for 9 to 11 minutes, or until the edges are just set and the centers appear slightly underbaked. They will finish cooking as they cool on the baking sheet.
- COOL: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up without becoming dry.
Notes
- You can substitute instant espresso powder with high-quality instant coffee for a milder flavor. For a crispier edge, bake on the longer side of the time range. These cookies store well in an airtight container at room temperature for up to 4 days.
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