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. Plus, they're a breeze to whip up and a great companion to your morning cup of joe.

Why you’ll love these

Crisp on the edges and soft in the center

We only bake the cookies until they’re golden on the edges which means they’re still a little soft in the center for up to 3 days after baking.

Coffee Latte in a cookie

One half of the cookie dough is a rich coffee flavor and the other is flavored with malted milk powder to give these cookies a well rounded flavor in each bite!

Perfect treat for coffee lovers

If you're a coffee lover, you'll absolutely adore these Coffee Cookies! Infused with rich coffee flavor, these cookies are perfect for a morning or afternoon snack with your favorite cup of coffee.

Versatile

Our Coffee Cookies recipe is versatile enough to be enjoyed on various occasions. Whether you want to serve them as a dessert after dinner, as a mid-day snack or even as an office pick-me-up, these cookies will be a hit with everyone! Plus, you can easily customize the recipe to suit your preferences by adding your favorite mix-ins, like chocolate chips or nuts.

Ingredients and substitutions for Coffee Cookies

Butter: Unsalted butter is used for the cookie, but if all you have on hand is salted, that works as a fine substitute, just 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.

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.

More coffee desserts you’ll love

Chocolate Chunk Cookies

M&M Cookies

Oreo Chocolate Chip Cookies

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!

Coffee Cookies

Author: Sylvie Taylor
Prep Time: 40 minutes
Cook Time: 11 minutes per batch / 33 minutes total
Total Time: 1 hour 13 minutes
Yield: Makes 16 cookies 1x
Category: Cookies

Print Recipe

Description

Ingredients

Scale

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

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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

Recipe by Roamingtaste

Nutrition

Calories: 185 calories per cookie

Keywords: coffee flavored baking, chewy cookies