This Coffee Cookies recipe combines the perfect balance of flavors with coffee and malt milk powder infusing the butter to help you get your coffee fix. With a few simple ingredients and easy steps, you can whip up a batch of these mouthwatering cookies to impress your family and friends.
With a few simple ingredients and easy steps, you can whip up a batch of these mouthwatering cookies to impress your family and friends.
Why you’ll love these
Coffee Latte Infusion
The Coffee Cookies are infused with the flavor of instant coffee and malted milk for a real balanced latte flavor in cookie form. The harmonious blend of coffee and cookie creates a unique and satisfying taste that coffee enthusiasts will adore.
Perfectly Balanced Sweetness
We have carefully crafted this recipe to achieve the ideal balance of sweetness. The cookies are slightly sweet, allowing the coffee flavor to shine without overpowering your taste buds. It's the perfect treat to enjoy with a cup of coffee or as an afternoon pick-me-up.
Soft and Chewy Texture
These cookies have a soft and chewy texture that makes them incredibly satisfying to sink your teeth into. The combination of buttery richness and a crispy edge makes for a batch of perfect cookies.
Versatile Delight for Any Occasion
This Coffee Cookies recipe is incredibly versatile and can be enjoyed on various occasions. Whether it's a cozy morning snack, a dessert to impress your guests, or a delightful addition to a party, these cookies are the perfect choice.
Ingredients and substitutions for Coffee Cookies
- Butter: Unsalted butter was used, but if all you have on hand is salted, that works as a fine substitute. Simply leave out any salt suggested in the recipe.
- Sugars: The brown sugar helps to make the cookies chewy, and superfine or caster sugar helps balance the sweetness alongside the black cocoa. These make a great combination, though you could completely replace with brown sugar.
- Egg: The egg binds and adds structure to our cookies resulting in that soft interior that compliments the sugar and butter.
- Flour: Plain or all purpose flour is best for a nice light cookie crumb.
- Baking powder: This helps our cookies rise so they are not stodgy.
- Baking soda: This helps our cookies rise alongside the baking powder avoiding a heavy dense cookie.
- Espresso powder: Espresso powder gives a real full on flavor without adding much moisture.
- Malted milk powder: Like the creamy flavor in your favorite milky coffee, this powder adds a depth of flavor complimentary to the coffee, you could replace with milk powder, if you prefer.
See recipe card for quantities.
How to make Coffee Cookies:
For the espresso cookie dough, pour your melted butter into a medium mixing bowl and toss in the espresso powder, setting the bowl in the fridge to help set the butter.
Stir every 10 minutes with a spatula to make it as smooth and homogenous as possible, until it is room temperature, approximately 20 minutes.
Toss in the sugars and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
Add the ½ egg and vanilla extract continue to beat until well combined, beating for a further minute.
Toss in the flour, baking powder and baking soda and salt and combine on low until no dry portions remain in your bowl.
Scoop up a teaspoon portion of each dough and roll together. Repeat with the remaining dough.
Meanwhile, for the malted milk cookie dough, pour your melted butter into a medium mixing bowl and toss in the malt powder, setting the bowl in the fridge to help set the butter.
Stir every 10 minutes with a spatula to make it as smooth and homogenous as possible, until it is room temperature, approximately 20 minutes.
Toss in the sugars and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
Add the ½ egg and vanilla extract continue to beat until well combined, beating for a further minute.
Toss in the flour, baking powder and baking soda and salt and combine on low until no dry portions remain in your bowl.
Scoop up a teaspoon portion of each dough and roll together. Repeat with the remaining dough.
Lightly press the two doughs together and roll into a ball in your hands.
Set 4-6 portions of the prepared cookie dough into your freezer for 30 minutes
Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
Toss a cookie into the sugar coating and toss to coat fully.
Place onto your baking tray allowing ensuring there is 1 ½ inches between each cookie.
Bake for 11 minutes until lightly golden on the edges.
Remove and allow to cool on the baking tray for 5 minutes before transferring onto your cooling rack.
Serve up with a glass of milk.
Dig in!
Equipment needed to make a batch
Mixing bowl: You’ll need a medium mixing bowl to make the cookie dough.
Greaseproof paper: Lining your baking tray will make getting the soft cookies off easy.
Hand or stand mixer: To whip the dough, this is best done with an electric mixer, such as a KitchenAid, which helps to get as much air as possible into the moist ingredients.
Scoop: A plain old teaspoon works here as these are medium cookies. Though if you want a really consistent portion of dough, each portion weighed 20 grams, on a scale.
FAQ's for the best Coffee Cookies
Although this recipe calls for instant coffee, you can use brewed coffee as a substitute. Just ensure that it's strong enough to infuse the cookies with a rich coffee flavor and that it doesn’t water down your butter too much as this will likely affect the final texture of the cookies. Adjust the amount according to your preference and taste.
When stored in an airtight container, our Coffee Cookies can stay fresh for up to a week. However, we doubt they'll last that long once you try them!
Absolutely! You can customize your Coffee Cookies recipe by adding mix-ins like chocolate chips, chopped nuts, or even white chocolate chunks. These additions will give your cookies an extra layer of deliciousness.
Unfortunately, this recipe for Coffee Cookies contains eggs and butter, making them unsuitable for vegans. However, you can experiment with vegan substitutes such as flax eggs and plant-based butter to adapt the recipe to your dietary needs.
While our recipe calls for brown and superfine/caster sugar, you can experiment with alternative sweeteners like only using brown sugar or coconut sugar. Keep in mind that these substitutions may slightly alter the taste and texture of the final cookies.
Yes, you can freeze both the dough and baked Coffee Cookies. Just make sure to wrap them tightly or place them in an airtight container before freezing. Simply place frozen cookie dough onto a lined baking tray into a preheated oven and bake for 18 minutes or until golden.
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Print
Coffee Cookies
- Prep Time: 40 minutes
- Cook Time: 11 minutes per batch / 33 minutes total
- Total Time: 1 hour 13 minutes
- Yield: Makes 16 cookies
- Category: Cookies
Description
Get your coffee fix in cookie form with our irresistible Coffee Cookies recipe. Made with rich espresso powder and malted milk powder, these soft and chewy cookies are perfect for any java aficionado.
Ingredients
Coffee Cookie Dough
3 grams / 1 teaspoon instant coffee
65 grams / 2.3 ounces butter, melted
70 grams / ⅓ cup brown sugar
30 grams / 2 tablespoons superfine/caster sugar
½ large egg, lightly whisked
½ teaspoon vanilla extract
133 grams / ¾ cup + 1 ½ tablespoons plain flour
3 grams / ⅔ teaspoon baking powder
1 gram / ¼ teaspoon baking soda
Malted Milk Cookie Dough
5 grams / 1 teaspoon malted milk powder
65 grams / 2.3 ounces butter, melted
70 grams / ⅓ cup brown sugar
30 grams / 2 tablespoons superfine/caster sugar
½ large egg, lightly whisked
½ teaspoon vanilla extract
133 grams / ¾ cup + 1 ½ tablespoons plain flour
3 grams / ⅔ teaspoon baking powder
1 gram / ¼ teaspoon baking soda
¼ teaspoon sea or kosher salt
Coating
50 grams / ¼ cup superfine/caster sugar
Instructions
Coffee cookie dough
- For the coffee cookie dough, pour your melted butter into a medium mixing bowl and toss in the espresso powder, setting the bowl in the fridge to help set the butter.
- Stir every 10 minutes with a spatula to make it as smooth and homogenous as possible, until it is room temperature, approximately 20 minutes.
- Toss in the sugars and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
- Add the ½ egg and vanilla extract continue to beat until well combined, beating for a further minute.
- Toss in the flour, baking powder and baking soda and salt and combine on low until no dry portions remain in your bowl.
- Scoop up a teaspoon portion of each dough and roll together. Repeat with the remaining dough.
Malted milk cookie dough
- Meanwhile, for the malted milk cookie dough, pour your melted butter into a medium mixing bowl and toss in the malt powder, setting the bowl in the fridge to help set the butter.
- Stir every 10 minutes with a spatula to make it as smooth and homogenous as possible, until it is room temperature, approximately 20 minutes.
- Toss in the sugars and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
- Add the ½ egg and vanilla extract continue to beat until well combined, beating for a further minute.
- Toss in the flour, baking powder and baking soda and salt and combine on low until no dry portions remain in your bowl.
- Scoop up a teaspoon portion of each dough and roll together. Repeat with the remaining dough.
- Lightly press the two doughs together and roll into a ball in your hands.
- Set 4-6 portions of the prepared cookie dough into your freezer for 30 minutes
- Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
Coating and baking
- Toss a cookie into the sugar coating and toss to coat fully.
- Place onto your baking tray allowing ensuring there is 1 ½ inches between each cookie.
- Bake for 11 minutes until lightly golden on the edges.
- Remove and allow to cool on the baking tray for 5 minutes before transferring onto your cooling rack.
- Serve up with a glass of milk.
- Dig in!
Notes
- Espresso powder: Espresso powder gives a real full on flavor without adding much moisture.
- Malted milk powder: Like the creamy flavor in your favorite milky coffee, this powder adds a depth of flavor complimentary to the coffee, you could replace with milk powder, if you prefer.
- Freezing your dough or cookies: You can freeze both the dough and baked Coffee Cookies. Just make sure to wrap them tightly or place them in an airtight container before freezing. Baked cookies will keep for 3 months in the freezer.
- Baking from frozen: Simply place frozen cookie dough onto a lined baking tray into a preheated oven and bake for 18 minutes or until golden.
- Adding mix-ins: Feel free to customize your cookies with chocolate chips, chopped nuts, or even white chocolate chunks.
- Staying fresh: If kept covered in a container, these cookies will be good for up to 1 week.
Recipe by Roamingtaste
Nutrition
- Calories: 185 calories per cookie
Keywords: coffee flavored baking, chewy cookies
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