Coffee Cookies
These chewy coffee cookies are a no mixer and no chill recipe! They are loaded with instant coffee, chocolate chips, and cinnamon. They are the perfect cookie to make for coffee lovers! The cookies have the most perfect chewy texture!
These coffee cookies have such a strong coffee flavor! I used an instant coffee that I blended into a powder. This lets them have great flavor without sacrificing on texture. It also have chocolate chips and cinnamon to really complement the coffee!
I have tips and tricks and process photos to easily help you make this recipe! If you love coffee desserts, you have to try my espresso cookies.
Tips for making the cookies
Here are my tips, so yours turns out like this recipe!
- Tip 1: Flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour. Compacted flour can cause the cookies to not spread.
- Tip 2: If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- Tip 3: Blend the instant coffee into a powder. You can also blend 10 grams of coffee beans into 2 tablespoons into a powder.
- Tip 4: Let the cookie dough sit for 10 minutes. This helps the gluten absorb into the dough and helps with spreading.
Save this Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
For more coffee recipes, try my tiramisu cake and tiramisu cheesecake.
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Recipe Video
Coffee Cookies
Ingredients
- 2 TBSP Instant coffee, good quality. Measured then blended
- 2 1/2 cups All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- 1 tsp Salt
- 1 tsp Ground cinnamon
- 1 cup Unsalted butter, melted and cooled
- 1 cup Brown sugar, packed light brown sugar
- 1/2 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 2 Large eggs, room temperature
- 1 1/2 cups Semi-sweet chocolate chips
Instructions
- Using a food processor, blend the instant coffee into a powder. In a medium bowl, sift the flour. Add the instant coffee, baking soda, baking powder, salt, and cinnamon.2 TBSP Instant coffee, 2 1/2 cups All-purpose flour, 1/2 tsp Baking soda, 1 tsp Salt, 1 tsp Ground cinnamon, 1/2 tsp Baking powder
- In a large bowl, add the melted butter (it needs to be cooled to room temperature), brown sugar, sugar, vanilla, and eggs.1 cup Unsalted butter, 1 cup Brown sugar, 1/2 cup White granulated sugar, 1 tsp Pure vanilla extract, 2 Large eggs
- Add the dry ingredients and use a rubber spatula to mix until just combined. Add the chocolate chips and mix.1 1/2 cups Semi-sweet chocolate chips
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Let the dough sit while the oven preheats. This allows the gluten absorbs into the wet ingredients.
- Use a 2oz cookie scoop and scoop the cookie dough. Scoop 6 cookie dough balls per cookie sheet. Top the cookie dough balls with extra chocolate chips.
- Bake one cookie sheet at a time. Bake for 12-14 minutes. Bake until the edges are golden and the middle is slightly underbaked.
- Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack.
These are my new favorite cookies. Everybody loves them! So soft and delicious. Fantastic recipe.
My wife cannot stop eating these cookies. I better start another batch.
Yes I tried these cookies. They were great!! Fun too, the coffee is an unusual but good ingredient. I had to try Stephanie’s cookies, we have the same name. It was meant to be.
These are great!! And that is saying a lot coming from someone who doesn’t really care for coffee. I used espresso powder because that’s what I had on hand for baking purposes, and it was the perfect balance with semi-sweet chocolate chips.
Great recipe. 😋 I also made mine smaller and with espresso powder. Chilled for an hour and they spread just the right amount to get crispy edges and chewy middles. I also subbed in some butterscotch chips for 1/2 cup of the chocolate for a nice Caramel Mocha flavor. Couldn’t quit saying Yummmm!! as I ate my first one.
Made these with espresso powder and into smaller cookies. The cinnamon took them to next level. Will be making these again.
Can you use espresso instead instant coffee
Yes you can!
I went a little crazy and switched it to a sachet of ginger tea. It was WOW. The nuanced flavours between the dark chocolate chunks that I used mixed with cinnamon and that ginger was OUT OF THIS WORLD.
I used this recipe for my office holiday cookie swap. They were super yummy, and I got a lot of compliments and requests to share the recipe! I left out the step of rolling the dough balls in sugar (personal preference for less sweetness). I also enjoyed them more while they were still warm, mainly cause the hershey kiss is difficult to bite through once it solidifies again (I used ‘Hugs’ and regular hershey kisses). I think next time I make this recipe I’ll try a few chocolate chips on top instead of the hershey kiss!
Can I use freshly pressed decaf coffee (cooled down) from freshly ground beans or the ground beans themselves? I can’t have high levels of caffeine and it’s hard to find decaf instant coffee.
I would take the ground beans and blend them so it looks like instant coffee.
I made these cookies yesterday and posted on my insta and everyone loved the way they looked. U can tell a good cookie just by it’s face. This cookie was perfectly crisp and soft. 10/10
So good! I did not use cinnamon. I used mini chips. The dough refrigerates well. While I made this batch, I also assembled a kit for the next batch.
Unsurprisingly, another stellar cookie recipe! Super easy to throw together and very delicious. The coffee flavor really comes out after the cookies have fully cooled. I used a 3 Tbsp cookie scoop and got 20 cookies. I also used instant espresso powder and had great results. I found that my first unrefrigerated batch didn’t turn out quite as well as the ones that rested in the fridge while I baked, so I’d recommend throwing them in the fridge for just a bit before baking! The first batch just spread a bit thinner and got crispier than I’d prefer.
This cookie recipe is fabulous. They are perfect to accompany an afternoon coffee or as an ice cream sandwich. I‘ll bake them again for sure! Enjoy!
These cookies were amazing!! Bursting with coffee flavor and had the best soft gooey middle with a nice crunchy edge! I made them with semi sweet and white chocolate chips!