Coffee cookies are a delicious sweet treat to enjoy with a tall glass of milk, cup of tea or, well... coffee! If you love coffee, these coffee flavored cookies with a chocolate drizzle are perfect! They're tender with a soft center and full of intense coffee flavor. This coffee cookie recipe is easy to make, too.
I participated in my very first Food Blogger Cookie Swap this year. It was crazy, but I managed to mail out some coffee cookies with a chocolate drizzle. I, however, forgot to send my little business cards to go with the boxes. Luckily, I was able to contact my people and let them know!
Not only did I send out cookies to three food bloggers that I didn't know, but I also received three batches of cookies in return. They were amazing. I got some crispy oatmeal raisin cookies, coconut biscotti, and chocolate chip cookies. They were all tasty! I'm not a huge fan of coconut, but the base recipe was soooo good it inspired me to make my own.
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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.
Coffee Cookies Recipe
Coffee Cookies
Ingredients
Cookies
- ½ cup butter room temperature
- ÂĽ cup shortening
- 1 cup granulated sugar
- ÂĽ cup brown sugar packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon instant coffee
- 1 teaspoon water
- 1 ½ teaspoons baking powder
- ÂĽ teaspoon salt
- 2 ½ cups all-purpose flour
Drizzle
- ½ 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 butter, shortening, granulated and brown sugar. Cream together on medium speed for two minutes.
- In a small dish, add in the instant coffee and 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, eggs and vanilla. Mix until incorporated.
- Add in the baking powder, salt and 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 chips and 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.)
janet wappel says
Just wondered what size cookie scoop to use? Wondered how many cookies this recipe makes? Thank you.
Miranda C. says
Hi Janet- I make scoops about 2 tablespoons in size and get around 20 cookies. I hope this helps! Enjoy.
Carol says
These cookies are absolutely delicious,,, my husband and I both loved them !!!
Jessie says
Can I use espresso powder instead of instant coffee, or will that make the flavor too strong?
Miranda C. says
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!
Lillian says
How long will these keep
Miranda C. says
These will keep for about a week stored in an airtight container
Staci says
Can I just use reg brewed coffee? And not instant?
Miranda C. says
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.
Debbie Lawton says
Absolutely fabulous đź‘ŚWe all love these cookies even the non-coffee drinkers. I do like to add a little extra espresso powder.