Coffee Cookies
Soft, chewy coffee-infused cookies packed with chocolate chunks and topped with a silky espresso drizzle—big café flavor in just 30 minutes.
Servings: 16
Calories: 284kcal
Ingredients
For the Cookies:
- 1 1/2 cups All Purpose Flour
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1/2 cup Butter softened
- 1 Large Egg room temperature
- 1 Tablespoon Instant Coffee or Instant Espresso
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Soda
- 1 teaspoon Vanilla Extract
- 1 pkg Semi-Sweet Chocolate Chunks 11 ounces
For the Coffee Drizzle:
- 1/2 cup Powdered Sugar
- 1 Tablespoons Butter melted
- 2 Tablespoons Milk
- 1 Tablespoons Instant Coffee or Instant Espresso
Instructions
For the Cookies:
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, beat together the butter, granulated sugar and brown sugar with a hand held mixer or stand up mixer until creamy.
- Add in the egg and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together the flour, instant coffee, seal and baking soda.
- Then slowly add the dry ingredients into the wet ingredients until just combined.
- Gently stir in the semi-sweet chocolate chunks with a spatula or wooden spoon.
- Drop the dough onto baking sheets with a cookie scoop (approximately 2 tablespoons) and ensure that they are approximately 2 inches apart.
- Bake the cookies for 10-12 minutes until the edges of the cookies are set and golden brown (the centers may appear not done yet but they will continue to cook as they set).
- Allow the cookies to cool on the baking sheet for 5 minutes and then move them to a wire rack to cool completely.
For the Coffee Drizzle:
- In a small bowl, whisk together the milk and the instant coffee or espresso. Set aside.
- In a separate bowl, mix together the powdered sugar and melted butter.
- Then slowly add in the coffee mixture into the butter mixture until combined and a good drizzle consistency. If the mixture is too thick, slowly add more milk and if the mixture is too thin, slowly add more powdered sugar.
- Drizzle the coffee icing over the cookies. Allow the icing to set and then the cookies are ready to serve and enjoy!
Notes
Storage
- Room temp: Airtight up to 4 days.
- Freeze: Baked cookies or raw dough balls keep 3 months; thaw on counter.
Variations to Try
- White-Chocolate Mocha – swap chunks for white chips, drizzle with dark-chocolate ganache.
- Caramel-Macchiato – add ½ cup caramel bits to dough, drizzle with caramel.
- Decaf Version – use decaf instant coffee; flavor stays, caffeine goes.
Nutrition
Calories: 284kcal | Carbohydrates: 36g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 167mg | Potassium: 152mg | Fiber: 2g | Sugar: 24g | Vitamin A: 227IU | Calcium: 26mg | Iron: 2mg
