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Coffee Cookies

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These soft, chewy coffee cookies are packed with bold espresso flavor and a hint of chocolate, making them the perfect homemade treat for coffee lovers. Quick and easy to make, they’re ideal for brunch, gifting, or a cozy afternoon pick-me-up.

Ingredients

Scale
  • 1 2/3 cups (200g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 1/2 cup (110g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons espresso powder (or instant coffee granules for lighter flavor)
  • 3/4 cup (120g) semi-sweet chocolate chips or chunks (optional, but recommended)
  • Optional: 1/2 cup toasted chopped walnuts or pecans
  • Optional: Pinch of cinnamon
  • Optional: Flaky sea salt for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. Melt butter and let cool for about 2 minutes. Whisk espresso powder into the melted butter until dissolved.
  4. In a large bowl, whisk the espresso-butter mixture with brown sugar and granulated sugar until smooth.
  5. Add egg and vanilla extract to the wet mixture and whisk until creamy and fully combined.
  6. Gradually add the dry ingredients to the wet, stirring with a spatula until just combined. Do not overmix.
  7. Fold in chocolate chips (and optional nuts or cinnamon, if using). Dough will be thick and sticky.
  8. Scoop dough (about 2 tablespoons per cookie) onto prepared sheets, spacing at least 2 inches apart. Top with extra chocolate chips or flaky sea salt if desired.
  9. Bake for 9–11 minutes, until edges are set and lightly golden but centers look slightly underdone. Rotate sheets halfway through baking.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For a stronger coffee flavor, use up to 2.5 tablespoons espresso powder. To make gluten-free, substitute a 1:1 gluten-free flour blend. For vegan cookies, use plant-based butter and a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water). Do not overbake—cookies should look slightly underdone in the center when removed from the oven. Store in an airtight container for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: coffee cookies, espresso cookies, coffee dessert, chewy cookies, homemade cookies, chocolate chip coffee cookies, easy cookie recipe, brunch cookies, coffee lover treats

Find it online: https://hungermind.com/coffee-cookies-recipe-easy-homemade-treats-for-coffee-lovers/