The Best Chewy Coffee Cookies Recipe
These Coffee Cookies are soft and chewy, and filled with rich and buttery coffee flavor. They have the flavor and texture of an espresso-infused sugar cookie and are so delicious and easy to make!
For more delicious Cookie Recipes, be sure to check out my Chocolate Chip Walnut Cookies, Birds Nest Cookies, and Andes Mint Cookies.
Why You’ll Love this Easy Coffee Cookies Recipe
I am never one to turn down a cookie or a cup of coffee. They do tend to go hand in hand, but one day I was thinking how delicious it would be to marry the two into one. That’s how these addictive coffee cookies were born, y’all.
I took some time to work on this recipe and am very proud of the results. These perfectly chewy coffee cookies have a beautiful golden brown color, rich coffee flavor, and are made with simple ingredients. They are perfect for coffee lovers, but also delicious and mild enough if coffee isn’t your thing. They are easily one of my new go-tos when I want homemade cookies!
Something that is particularly special about these Coffee Cookies is that they do not include chocolate.
If you spend some time searching for a coffee cookie recipe, you’re going to find that most include some form of chocolate. And while I will proudly stand tall and declare chocolate as one of the best food groups (I mean, it really should be one,) I wanted to create the perfect cookie that really allowed the coffee flavor to shine through and not have to compete with any other flavor profile.
The result is a simple, yet wonderfully rich and tasty cookie with the perfect amount of coffee flavor. These are in the running to become one of my favorite cookie recipes, and even if you’re not a coffee drinker or lover, I am willing to bet you will go crazy for them, too!
Ingredients for Coffee Cookies
A full list of ingredients, measurements, and instructions are located in the recipe card below.
- instant coffee powder
- light brown sugar
- granulated white sugar
- unsalted butter
- egg
- vanilla extract
- all purpose flour
- cornstarch
- baking soda
- salt
How to Make The Best Coffee Cookies- Step by Step
A full list of ingredients, measurements, and instructions are located in the recipe card below.
- In a small bowl, dissolve the instant coffee granules in the warm water and then set aside.
- Mix together the sugars and melted butter in a large bowl with an electric mixer over medium speed for 1-2 minutes. Add the egg and vanilla and mix until smooth, and then add the dissolved coffee.
- Sift the dry ingredients into the wet ingredients, then fold together with a rubber spatula.
- Use a cookie scoop or spoon to scoop out the cookie dough balls and then drop them on a parchment paper lined baking sheet.
- Bake in the preheated oven for 10-12 minutes until edges are just starting to crisp. Allow the cookies to cool slightly on the pan then transfer to a cooling rack.
Tips and Notes
- Instant coffee recommendations: I have made this with Starbucks Via Instant Coffee and also Cafe Bustelo Instant Espresso and have enjoyed both. They both yielded a similar flavor, so just use what you have on hand or what you prefer.
- Make sure to dissolve the instant coffee in warm water according to the directions! Do NOT simply add the instant coffee to the batter without dissolving it first, and also do not use regular ground coffee in place of the instant coffee. It just won’t work.
- Line your cookie sheets with parchment paper. This will help prevent the cookies from burning on the bottom and also from spreading/sticking to the pan. It also makes clean up much easier.
- Use a cookie scoop to help scoop out the dough. I recommend using a 2 Tablespoon scoop. This helps keep all of your coffee cookies uniform in shape and size so that they will bake evenly.
- Storing: Store cooled, baked cookies in an airtight container on the counter for up to 3 days.
FAQs
Yes, definitely. I have used both and the flavor is pretty much the same for both kinds.
I have tried this recipe using a freshly brewed shot of espresso in place of the dissolved instant coffee and I wasn’t thrilled with the results. There was only a small hint of coffee flavor, and the cookies came out puffier and less chewy. The dough was runnier because the espresso shot is not as viscous as the dissolved instant coffee. All that to say, for best results I recommend sticking with either instant coffee or instant espresso.
Yes, feel free to add 1/2 cup to 1 cup of chopped nuts or chocolate chips to the dough if you wish. However, I prefer these without any additions so as to really enjoy the pure coffee flavor!
More Amazing Dessert Recipes You Should Try!
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: Coffee Cookies
Ingredients
- 2 Tablespoons instant coffee
- 1 Tablespoon warm water
- 3/4 cup light brown sugar
- 1/4 cup white granulated sugar
- 1/2 cup unsalted butter, (1 stick) melted and cooled slightly
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a small bowl, dissolve the instant coffee granules in the warm water and then set aside.
- Mix together the sugars and melted butter in a large bowl with an electric mixer over medium speed for 1-2 minutes. Add the egg and vanilla and mix until smooth, then add the dissolved coffee.
- Sift the flour, cornstarch, baking soda, and salt into the batter, then use a rubber spatula to fold all of the ingredients together by hand.
- Use a cookie scoop or spoon to scoop out the dough onto the parchment paper lined baking sheet.
- Bake in the preheated oven for 10-12 minutes until edges are just starting to crisp. Remove from the oven and allow cookies to cool slightly before transferring to a wire rack. Enjoy!
Notes
- Instant coffee recommendations: I have made this with Starbucks Via Instant Coffee and also Cafe Bustelo Instant Espresso and have enjoyed both. They both yielded a similar flavor, so just use what you have on hand or what you prefer.
- Make sure to dissolve the instant coffee in warm water according to the directions! Do NOT simply add the instant coffee to the batter without dissolving it first, and also do not use regular ground coffee in place of the instant coffee. It just won’t work.
- Line your cookie sheets with parchment paper. This will help prevent the cookies from burning on the bottom and spreading/sticking to the pan. It also makes clean up much easier.
- Use a cookie scoop to help scoop out the dough. I recommend using a 2 Tablespoon scoop. This helps keep all of your coffee cookies uniform in shape and size so that they will bake evenly.
- Storing: Store cooled, baked cookies in an airtight container on the counter for up to 3 days.
My mom used to make coffee cookies and I’ve been searching for a recipe like the one she used. This one looks close! She rolled and refrigerated hers so they were slice and bake cookies but I’m going to try these and see if the flavor is close. So many recipes have chocolate too… thank you for creating one where the coffee is the star!
Ooh. Coffee cookies sound delicious! I’ve had a lot of cookies in my life, but I’ve never had cookies made with coffee before.