These coffee cookies are incredibly flavorful and warmly spiced! This recipe is quick, easy, and perfect for any coffee and mocha lovers. These mocha cookies combine espresso and chocolate for an insane flavor combination!

Coffee cookies with chocolate chips

Why You’ll Love This Recipe

  • These coffee cookies are bursting with flavor.
  • This quick and easy recipe takes only 20 minutes.
  • No dough chilling required.
  • Only one mixing bowl required.
  • No need to brew any coffee.
  • The chocolate and espresso flavor combination is rich and deep.
  • With using gluten free flour, this recipe is both gluten free and nut free.
  • Check out these Brownie Mix Cookies for another fun sweet treat!
Espresso cookie dough balls

Ingredients & Substitutions

These are the main ingredients and substitutions for coffee cookies. Scroll down to the recipe card for full ingredients list and instructions.

Use cold butter right from the fridge. Do not use softened or melted butter. This will create runny cookies. Beat butter with sugars until creamy.

Both white sugar and light brown sugar sweeten these cookies. I have not tried this recipe using coconut sugar, monk fruit sweetener or a low carb sugar.

The egg helps bind the cookies together. For an egg free option, replace 1 egg with ¼ cup unsweetened applesauce. For more helpful information, check out these Eggless Chocolate Chip Cookies.

Vanilla extract adds a great classic cookie flavor.

Both gluten free 1 to 1 flour and all purpose flour work well. Do not substitute almond flour, coconut flour, oat flour or cassava flour.

Baking soda helps these cookies rise slightly. Overall, these cookies are not thick.

A pinch of sea salt adds a great flavor to the dough. In addition, sprinkle some sea salt on top if desired. Highly recommend this!

Espresso powder adds that classic coffee flavor. Espresso powder is produced from roasted coffee beans. The beans are ground up, then brewed and dried. Finally, this is ground into a fine powder. Since this flavor is much more concentrated than typical coffee, a little bit goes a long way.

Chocolate chips add a great balance to the rich and deep espresso flavor. Any type of chocolate works well.

Espresso powder and other ingredients

Taste & Texture

These coffee cookies taste like mocha! The cookies themselves have a strong espresso flavor, while the chocolate chips balance this out. Together, the flavored cookies and chocolate chips create a delicious mocha flavor.

These cookies are the perfect height. They are not too thick and doughy and not too thin and crispy. They have crispy edges and a soft center.

How to Make

Step 1

First, preheat oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.

Step 2

In the bowl of a stand mixer, add cold butter, white sugar and brown sugar. Beat for 2 minutes or until no clumps of butter remain.

Light dough in bowl

Step 3

Then, add in egg and vanilla extract. Beat to combine.

Creamed dough in bowl

Step 4

Add in flour, baking soda, sea salt and espresso powder. Stir until a thick dough is formed.

Brown cookie dough in bowl

Step 5

Fold in chocolate chips.

Chocolate chip espresso cooke dough

Step 6

Use an ice cream scooper to scoop large balls of dough onto lined pan. Leave at least 3 inches of space between each ball of dough.

Mocha dough balls on pan

Step 7

Bake for 9 to 10 minutes or until cookies are just barely set in the middle.

Large coffee flavored cookies

Step 8

Finally, remove from oven. Allow cookies to cool on pan for 10 minutes. Then, carefully remove to a cooling rack. Sprinkle with sea salt if desired.

Expert Tips & Tricks

Use cold butter right from the fridge. Do not use melted or softened butter.

Beat butter and sugars until completely combined. This mixture will be creamy and contain no clumps of butter.

The cookie dough is somewhat thick.

Feel free to use less espresso powder for a more mild flavor.

Bake coffee cookies until just barely set in the middle. They are meant to be gooey!

Allow cookies to cool on pan for 10 minutes. Then, carefully transfer to a cooling rack.

Gooey coffee cookies with milk

How to Serve & Store

Serve coffee cookies once cool enough to handle. They are delicious warm from the oven, cooled and even frozen!

These obviously pair well with a glass of coffee! They are also great with hot chocolate or a glass of milk.

Since these cookies are so flavorful, they pair well with vanilla ice cream.

Store cookies covered at room temperature for up to 4 days.

Freeze for up to 2 months.

Frequently Asked Questions

What are the best cookies for coffee?

These coffee cookies are the best cookies for coffee!

How do you make flavored coffee cookies?

Espresso powder adds the coffee flavor to these chocolate chip cookies.

Are these gluten free?

Use gluten free flour for gluten free cookies.

Can I freeze these cookies?

Yes!

Round cookies on pan

You May Also Like

If you make this coffee cookies recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Coffee cookies with chocolate chips

Get the Recipe: Coffee Cookies

These coffee cookies are warmly spiced, gooey and delicious! The espresso powder adds such a rich, deep flavor. This recipe is quick, easy, and incredibly flavorful!
5 from 10 votes

Ingredients

Instructions 

  • First, preheat oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.
  • In the bowl of a stand mixer, add cold butter, white sugar and brown sugar. Beat for 2 minutes or until no clumps of butter remain.
  • Then, add in egg and vanilla extract. Beat to combine.
  • Add in flour, baking soda, sea salt and espresso powder. Stir until a thick dough is formed.
  • Fold in chocolate chips.
  • Use an ice cream scooper to scoop large balls of dough onto lined pan. Leave at least 3 inches of space between each ball of dough.
  • Bake for 9 to 10 minutes or until cookies are just barely set in the middle.
  • Finally, remove from oven. Allow cookies to cool on pan for 10 minutes. Then, carefully remove to a cooling rack. Sprinkle with sea salt if desired.

Notes

  • This recipe makes 10 large cookies or 14 to 15 regular sized cookies.
  • Use cold butter right from the fridge.  Softened or melted butter will make these cookies too thin.
  • Beat butter and sugars until completely combined.  There should be no clumps of butter.
  • The cookie dough is relatively thick.
  • Feel free to use less espresso powder for a less intense flavor.  These cookies are flavorful; I would not recommend adding more espresso powder.
  • Bake until cookies are just barely set in the middle.  They will firm up slightly once cooled.
  • Store cookies in an airtight container at room temperature for up to 4 days.
  • These cookies freeze well.
Calories: 292kcal, Carbohydrates: 43g, Protein: 2g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 33mg, Sodium: 135mg, Potassium: 53mg, Fiber: 1g, Sugar: 21g, Vitamin A: 296IU, Calcium: 19mg, Iron: 2mg

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