What’s better than a steaming hot cup of coffee in the morning? A steaming hot cup of coffee and some coffee cookies, of course! Follow this super easy recipe and get that caffeine jolt you’re craving in cookie form (the best form in my opinion!).
This recipe was born because I LOVE COOKIES. But also because for #muffinmonday this week my friend Ahuva from The Katamon Kitchen made these insanely delicious Coffee Muffins and told me I had to make them to (well to be fair, she told everyone on her stories and I took it personally 😆). Well, they were a huge hit and my family polished them off in 2 seconds. So naturally I was inspired to turn them into a cookie, right?! Right.
And let me tell you, they did not disappoint. These are everything you want in a cookie, chewy interior with gooey white chocolate (even a day later thanks to using a chocolate bar and not choc. chips) and a strong coffee flavor that you crave a few times a day (no? just me then 🤷🏻♀️).
What are coffee cookies?
Coffee cookies are similar in texture to chocolate chip cookies but they are coffee flavored. The use of brewed coffee (I used instant!) in the cookie dough infuses these cookies with the heavenly aroma and flavor of a Starbucks 😅.
Why should I make this coffee cookies recipe?
This paragraph would be significantly shorter if I listed the reasons why you shouldn’t make these cookies:
Seriously though, just imagine having that perfect cup of coffee in cookie form. That’s this.
What ingredients do you need for this recipe?
This coffee cookies recipe is made with basic ingredients you probably already have at home (with the exception of the white chocolate, but trust me, it’s worth it).
- Packed dark brown sugar
- White sugar
- Granulate Coffee, prepared with a little bit of water
- Vanilla pudding powder
- Baking soda
- White Chocolate Bar
How to make coffee cookies?
These cookies take just 10 minutes (or less!) to put together. Especially if you measure out the ingredients (mise en place) like I did in the photo below, this ensures you have everything you need, and speeds up the process.
- First you “cream” the sugars with the oil.
- Next you add in the liquids (egg and coffee).
- Then you add in the dry ingredients.
- Lastly, the chopped chocolate bar gets mixed in.
- Then just scoop and Bake!
What goes well with coffee cookies?
So far since testing out this recipe a couple of times I’ve had these with hot coffee twice (ok 3 times but who’s counting?) and with iced coffee once (ok twice!). And I can attest to the fact that these cookies go amazing with all kinds of coffee 😂.
How to store these cookies?
Store cookies in an airtight container at room temperature for up to three days, if they last that long.
Or freeze in a ziplock freezer bag for up to 3 months.
Love these cookies? Try these other easy recipes:
As well as these Cinnamon Sugar Donut Muffins.
Plus if you can’t get enough coffee be sure to check out Ahuva’s coffee muffins here.
Did you try this recipe?
I LOVE to hear what you think of my recipes! It would mean so much to me if you could rate this recipe below and leave a comment or share with your friends ❤ Thanks for being here!
Coffee Cookies Recipe
- Mixing Bowl
- Whisk (or fork)
- ½ cup canola oil
- ½ cup dark brown sugar
- 2 Tablespoons white sugar
- 1 L egg
- 1 Tablespoon instant coffee granules dissolved in
- 2 Tablespoons hot water
- 1½ cup all purpose flour
- 2 Tablespoons vanilla pudding mix
- 1 teaspoon baking soda
- 1 teaspoon salt
- 100 gram bar of white chocolate approx. ¾ cup, roughly chopped
- Pre-heat oven to 350°F (180°C). Line a baking sheet with a piece of parchment paper, set aside.
- In a large mixing bowl whisk oil and sugars until well combined.
- Add egg and prepared coffee and whisk well.
- Mix in flour, pudding mix, baking soda and salt carefully making sure to incorporate everything.
- When the dough is formed add in white chocolate chunks and mix with a spatula so that they are evenly distributed.
- Using a cookie scoop, or a spoon, scoop out 12-15 cookies (depending on size) onto prepared baking sheet.
- Bake for 10 minutes until tops are light brown. Middles should be puffed up.
- Let set on baking sheet for 5-10 minutes before transferring to a cooling rack to cool completely.