Treat yourself to these delicious Coffee Cookies! These yummy mocha flavored morsels are filled with chocolate chunks and topped with sweet coffee glaze. They're so easy to make, and the perfect treat for coffee lovers!
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Calling all coffee lovers! I don't know about you, but whether it's cake or shakes, I personally cannot resist a coffee flavored dessert. And these scrumptious Coffee Cookies are truly one of my favorites.
You are going to love this recipe! It's so easy to make and each bite of these yummy coffee flavored cookies is filled with gooey chocolate chunks, giving them a wonderful mocha taste that's totally irresistible. The simple coffee drizzle makes these beautiful cookies feel extra special, too.
Bake them now for an unexpected Christmas cookie, but don't save this recipe just for the holidays, because these cookies are wonderful any time of year. I like pairing them with a cup of tea or coffee for a special treat no matter the season!
Ready to start indulging? Then keep reading for all the details!
This recipe uses basic ingredients you can find in any store! Here's what you'll need:
- Coffee - You'll use instant coffee to flavor the cookies and drizzle. Nescafé is popular and easy to find, but any kind is okay. I used Cafe Rico, which is a Puerto Rican brand. Espresso powder also works well.
- Chocolate - These cookies are studded with chocolate chunks. I recommend using a dark chocolate (semi sweet or bittersweet), which will enhance the coffee flavor, such as Ghirardelli 60% Cacao Bittersweet Chocolate.
- Flour - The dough is made with all-purpose flour.
- Butter - You'll need unsalted butter to prepare the dough.
- Brown Sugar - These cookies are made with brown sugar, which enhances their sweet coffee flavor.
- Vanilla - You'll also need some vanilla extract.
- Salt - I recommend using kosher salt for this recipe.
- Drizzle - The simple glaze / drizzle is made with more of the instant coffee, plus powdered sugar, vanilla extract, and a little water.
You'll Also Need
To prepare the dough, you'll need measuring cups and spoons, as well as a stand mixer. A hand mixer can be used in a pinch, but you may need to stir in the flour and chocolate manually. You'll also need a couple baking sheets (these sheet pans are my fave!), and I recommend lining your pans with parchment paper. To make the glaze / drizzle, you'll need a small bowl, as well as a piping bag with a small round tip or a decorating bulb (my favorite, because they're reusable and much easier to handle). If you don't have either, use a small zip tip bag with the corner snipped off, or a spoon.
How to Make Coffee Cookies
These tasty coffee flavored cookies couldn't be easier to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Make dough. Start by mixing the instant coffee with a teaspoon of hot water (tap water is fine), mixing until dissolved. Then cream together the butter, sugar, and salt until light and fluffy looking. Blend in the coffee mixture and vanilla extract. Add the flour in two batches. When combined, mix in the chocolate chunks.
- Shape + bake cookies. Roll level tablespoons of dough into balls, then flatten slightly using your fingers. Bake the cookies until lightly browned on the bottom.
- Prepare drizzle. Combine the powdered sugar, instant coffee, vanilla extract, and water in a small bowl. Mix until smooth. It should have a thick, but drizzleable consistency when done. If it's too thin, add more powdered sugar. If it's too thick, add more water, a drop or two at a time.
- Decorate cookies. Transfer the glaze to a piping bag or decorating bulb with a small, round tip (a zip top back with the corner snipped off also works). Drizzle over cookies.
Time to enjoy your beautiful Coffee Cookies. They are truly the BEST and taste even better than they look ... you'll want to make these scrumptious treats every holiday season and throughout the year, too!
Here are a few easy ways to change up these Coffee Chocolate Cookies, if you feel like experimenting:
- Chocolate - Replace the dark chocolate chunks with milk chocolate or even chocolate chips. For a more chocolate forward flavor, you could also use a full four-ounce (113.5 grams) chocolate bar.
- No Chocolate - Out of chocolate? Feel free to skip the chunks for a more straightforward coffee flavor.
- Drizzle - Replace the coffee drizzle with a melted chocolate or even a salted caramel drizzle. If you do use caramel, keep in mind that it won't set up, so your cookies will be a little sticky (sticky, but delicious).
- Nuts - For added texture and flavor, stir in a half cup of your favorite nuts, such as chopped walnuts, pecans, or pistachios.
- Spices - You can also try adding different spices. Consider warm spices that you might add to a cup of coffee, such as cinnamon, cardamom, or nutmeg.
Store any leftover cookies in an airtight container at room temperature, where they will stay fresh for about a week. For best results, let drizzle harden first.
Looking for more cookies recipes? Try one of these yummy treats next:
- Cranberry Walnut Cookies
- Old Fashioned Honey Cookies
- Pecan Cookies
- Cranberry White Chocolate Cookies
- Oatmeal and Walnut Chocolate Chip Cookies
- Gingerbread Cookies
- Chocolate Crinkle Cookies
- Peppermint Thumbprint Cookies
- Mini Black Bottom Cupcakes
- Poppyseed Chocolate Cookies
- Ginger Cookies
- 2 teaspoons instant coffee (or espresso)
- ½ teaspoon vanilla extract
- 1 ¼ cups powdered sugar
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper (or lightly grease / spray with nonstick cooking spray).
- Combine 1 tablespoon instant coffee and 1 teaspoon hot water (from the tap is fine) in a small bowl. Mix until coffee is fully dissolved. Set aside.
- Use a stand mixer to cream together butter, brown sugar, and salt until light and fluffy.
- Mix instant coffee / water mixture and vanilla extract into butter mixture.
- Add flour to butter mixture in two batches.
- Mix chopped chocolate into dough until well combined.
- Roll a level tablespoon of dough into a ball, then flatten (using fingers) to about ½-inch thick. Repeat with remaining dough, placing cookies about 1-inch apart on baking sheet.
- Bake cookies just until lightly browned on bottom, about 10 to 12 minutes. Let cool on baking sheet for 5 minutes, then transfer to a baking rack to cool completely before decorating.
- Combine 2 teaspoons instant coffee, vanilla extract, and 5 ½ teaspoons water until coffee in a medium bowl. Mix until instant coffee is dissolved.
- Stir in powdered sugar, then mix until smooth.
- Transfer cookies back to parchment lined baking sheets (or place backing rack over a baking sheet). Drizzle glaze over cookies using a decorating bulb, spoon, pastry bag, or zip top bag with corner snipped off.
- Let glaze set, then transfer cookies to an airtight container to store. Enjoy!