Espresso Cookie Recipe
There’s something special about the bold flavor of espresso baked into a soft, chewy cookie. These espresso cookies strike the perfect balance—rich coffee notes meet just the right amount of sweetness, making them a must-try for coffee lovers. Whether you’re enjoying one with your morning cup or as an afternoon pick-me-up, these cookies bring that familiar coffee shop warmth right into your kitchen.
Let’s get baking!
Taste & Flavor
I always struggle with this section, since I am for from a professional food reviewer, but here goes my best attempt…
These espresso cookies are like your favorite coffee order in dessert form—bold, smooth, and just a little bit sweet. The deep, roasted espresso flavor shines through in every bite, perfectly balanced by a touch of vanilla and a hint of chocolatey richness. They’ve got that melt-in-your-mouth chew with just the right amount of crisp edges, making them dangerously snackable. Whether you’re a straight-up black coffee drinker or a caramel macchiato fan, these cookies bring all the cozy coffee vibes in the most delicious way.
Espresso Cookie Full Recipe
This recipe makes roughly 20-24 standard sized cookies. If you are baking for a bigger gathering, you can multiple the recipe accordingly. Feel free to leave a comment with any questions, we read each one.
Ingredients:
- 1 cup (2 sticks) Unsalted Butter, softened
- 1 cup Brown Sugar, packed
- ½ cup Granulated Sugar
- 2 large Eggs
- 2 tsp Vanilla Extract (check out our Premium Small Batch Vanilla Extract)
- 2 tbsp Espresso Beans, finely ground (recommend grinding yourself, or buy pre-ground)
- 2 ½ cups All-Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 cup Dark Chocolate Chips (optional)
Instructions:
- Preheat oven to 350°F (175°C) and prepare your cookie baking sheet by lining with parchment paper.
- In a large bowl, use a handheld or stand mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, vanilla extract, and finely ground espresso, mixing until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the optional dark chocolate chips, if using.
- Scoop cookie dough onto the prepared cookie baking sheets. Make them approximately tablespoon sized, and space them roughly 2 inches apart.
- Bake at 350°F for 10-12 minutes, or until the edges are golden brown.
- Carefully remove from the oven, then cool on the baking sheet for 5 minutes. Now they are ready to enjoy while they are warm & delicious!
How to Store for Freshness
To keep your espresso cookies fresh and flavorful, store them in an airtight container at room temperature for up to five days. Mine never last that long 🙂
If you prefer a softer texture, add a slice of bread to the container—the cookies will absorb the moisture, preventing them from drying out. For longer storage, place the cookies in a freezer-safe bag or container and freeze them for up to three months. When ready to enjoy, let them thaw at room temperature or warm them briefly in the microwave for a freshly baked taste.
Pairing Your Espresso Cookies with the Best Beverage
I have so many recipes for caffeinated lattes, mochas, cortados, etc. that would make an excellent pairing for these cookies. Since everyone has their own unique flavor preferences, I will give you a few of the best options. Feel free to look through our Latte & Espresso Recipes for all of our unique offerings!
Any of these lattes would make a great pairing with these Espresso Cookies. You can try each one, I just recommend you waiting and trying only one per day, enjoy!
Espresso Cookies: Soft, Chewy & Packed with Bold Coffee Flavor!
Equipment
- 1 Oven
- 1 Handheld or Stand Mixer
- 2 Cookie Baking Sheets
- 2 Mixing Bowls
- 1 Whisk or Large Spoon
- 1 Cookie Dough Scoop – optional
- Parchment Paper
Ingredients
- 1 cup Unsalted Butter, softened 1 cup = 2 sticks
- 1 cup Brown Sugar packed
- ½ cup Granulated Sugar
- 2 Large Eggs
- 2 tsp Vanilla Extract see our Premium Small Batch Vanilla Extract
- 2 tbsp Finely-Ground Espresso Beans try grinding yourself, or buy pre-ground
- 2 ½ cups All-Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 cup Dark Chocolate Chips optional
Instructions
- Preheat oven to 350°F (175°C) and prepare your cookie baking sheet by lining with parchment paper.
- In a large bowl, use a handheld or stand mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, vanilla extract, and finely ground espresso, mixing until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the optional dark chocolate chips, if using.
- Scoop cookie dough onto the prepared cookie baking sheets. Make them approximately tablespoon sized, and space them roughly 2 inches apart.
- Bake at 350°F for 10-12 minutes, or until the edges are golden brown.
- Carefully remove from the oven, then cool on the baking sheet for 5 minutes. Now they are ready to enjoy while they are warm & delicious!
