Coffee Cookies
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If you’re the kind of person who loves dessert and coffee, these Coffee Cookies are going to be your thing. They’re soft, tender, and flavored with intant coffee for a great coffee kick. This coffee cookie recipe has a simple chocolate drizzle that pairs well with a tall glass of milk, cup of tea or, well… coffee!
These cookies are easy and come together quickly, no chilling required.
The coffee cookies have a sweet, coffee flavor. They’re tender and the centers are soft. The tops have a ripple from the cookie scoop which I LOVE. I think it adds a nice textured look to the cookies.
Why You’ll Love These Coffee Cookies
- Soft, tender texture with lightly crisp edges.
- Simple ingredients that you’ll likely already have in your pantry.
- They’re thick and hold their round shape well due to the shortening in the recipe.
- They’re amazing with a cup of coffee!
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
Butter – I used salted butter for this recipe, but unsalted butter works great too. Make sure it’s room temperature. If you forget to set it out, it will come up to room temperature pretty quick if you slice it into tablespoon slabs.
Shortening – I used unflavored shortening for the recipe, but if you prefer butter flavored, that will work too. Shortening has a higher melting point than butter which is how it keeps the cookies thick.
Brown Sugar – I used packed light brown sugar, but packed dark brown sugar works great too. The brown sugar not only adds sweetness, but moisture to the cookies.
Instant Coffee – Use your favorite instant coffee because this is the primary flavor of your cookies. It’s melted in water and then added to the cookies instead of being left in granules.
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Substitutions and Variations
- You can swap the shortening with the same amount of butter but the cookies will spread a bit more.
- You can substitute the instant coffee granules with instant espresso powder for a stronger coffee flavor.
- You can add any flavor chocolate chips to this coffee cookie for a mocha cookie!
NOTE: This recipe has not been tested with other substitutions or variations
Tips for Success
- Dissolve the coffee first. This helps the coffee flavor to be throughout the cookie.
- Adjust the coffee strength by adding 1 to 2 extrea teaspoons of instant coffee if you want a bolder flavor.
- Don’t overbake the cookies! These cookies should look set and the bottom edges should look golden.
- Cool the cookies completely before drizzling with the melted semi-sweet chocolate chips.
- Use parchment paper for easy cleaning and even baking.
How to Store and Freeze
To store these cookies, make sure the chocolate is set up and then place them in an airtight container or storage bag for up to 5 days. Keep them out of direct sunlight so the chocolate drizzle doesn’t melt.
To freeze the baked cookies, make sure they’re completely cooled and the chocolate drizzle is set. Place them in a freezer bag or freezer container for up to 2 months. Thaw at room temperature for 1 hour before enjoying.
To freeze the cookie dough, scoop the cookie dough and place on a parchment lined baking sheet. They can be spaced so close they’re almost touching since we aren’t baking them like this. Once the cookies are all scoop, place the baking sheet in the freezer for 1 to 2 hours or until the cookie dough is firm.
Pop the frozen scoops of cookie dough in a freezer bag or freezer container for up to 3 months. Bake them from frozen and bake for additional 1 to 2 minutes.
Recipe FAQs
Yes! Add an additional 1 to 2 teaspoons of instant coffee to the water mixture that gets added to the dough. If you’ve already added that to the dough, use a teaspoon of water to mix the additonal instant coffee with or add it in granule form. Just know, the granules won’t dissolve.
Yes! I prefer the instant coffee flavor, but for a richer coffee flavor, espresso will work great.
Dissolving the coffee ensures even flavor throughout the cookies. The coffee granules won’t melt into the cookie dough so if you don’t add water you’ll just have little pockets of coffee flavor where the granules are.
More Coffee Desserts
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Coffee Cookies
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Ingredients
Cookies
- 1/2 cup butter, room temperature
- 1/4 cup shortening
- 1 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon instant coffee
- 1 teaspoon water
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 1/2 cups all-purpose flour
Drizzle
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon shortening
Instructions
- Preheat oven to 350 degrees F. Place parchment paper on a cookie sheet.
- In a mixing bowl, add in the 1/2 cup butter, 1/4 cup shortening, 1 cup granulated sugar and 1/4 cup light brown sugar. Cream together on medium speed for two minutes.
- In a small dish, add in the 1 tablespoon instant coffee and 1 teaspoon water. Stir to form a liquid. If you would like more coffee flavor, add an addition one to two teaspoons more of instant coffee.
- Add in the coffee, 2 large eggs and 1 teaspoon vanilla extract. Mix until incorporated.
- Add in the 1 1/2 teaspoons baking powder, 1/4 teaspoon salt and 2 1/2 cups all-purpose flour. Mix until the flour is completely mixed into the cookie dough.
- Scoop out the cookies and place on the cookie sheet.
- Place into the oven and bake for 10 – 12 minutes. Let cool on the cookie sheet for about 5 minutes before transferring over to the cooling rack.
- Once cooled, add the chocolate drizzle.
Drizzle
- In a glass bowl, add in the 1/2 cup semi-sweet chocolate chips and 1 teaspoon shortening. Heat for 30 seconds and stir. Repeat heating for 30 seconds and stirring until the mixture is smooth. Use a spoon, and flick it back and forth over the cookies to add the drizzle. Let the chocolate set up and serve.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
Absolutely fabulous šWe all love these cookies even the non-coffee drinkers. I do like to add a little extra espresso powder.
Can I just use reg brewed coffee? And not instant?
You can use regular brewed coffee in place of Instant but I would recommend making the coffee extra strong. The instant coffee powder has a powerful taste that makes these cookies taste great. Replace it with a tablespoon of espresso or strongly brewed coffee.
How long will these keep
These will keep for about a week stored in an airtight container
Can I use espresso powder instead of instant coffee, or will that make the flavor too strong?
You can use 1/2 the amount of espresso powder and it should t be too strong. Just be sure it is very finely ground so it dissolves completely!
These cookies are absolutely delicious,,, my husband and I both loved them !!!
Just wondered what size cookie scoop to use? Wondered how many cookies this recipe makes? Thank you.
Hi Janet- I make scoops about 2 tablespoons in size and get around 20 cookies. I hope this helps! Enjoy.