Cookies recipe

This coffee cookie recipe will have everyone drooling

Coffee lovers will appreciate these coffee cookies. While the coffee flavor is undeniably robust, these cookies are more than that. The flavor is amazing and the texture is absolutely perfect. Around the edges they are crispy and chewy. They’re practically melt in your mouth because they’re so soft in the middle. They are sprinkled with chocolate chunks and pecans, two components that work well together. Sticky coffee frosting is the perfect finishing touch. It provides another layer of sweetness and coffee flavor. I’m sure you’re already salivating, so let’s get started.

recipe guide

If you love mocha, you’ll love these coffee cookies. This recipe blends chocolate and coffee for the best flavor profile ever. The coffee flavor softens the cookies without making them sweet. The best combination is coffee and dark chocolate. These coffee cookies are not only delicious but also simple to create. Because the dough doesn’t need to cool, you can bake them right away and eat them as soon as they’re done.


Instant coffee/espresso powder

Plain flour




chocolate pieces


1. Preheat the oven to 350°F (180°C)

2. Mix butter, sugars and egg

Blend them on medium speed until the mixture becomes smooth and frothy. It will take about 4-5 minutes.

3. Mix the dry ingredients

Stir in flour, coffee, baking soda and salt gently. To make sure my batter is lump-free, I sift the dry ingredients. At this point, a spatula is better than a hand mixer for mixing the components. You don’t risk over-mixing the batter this way. Stop mixing when you no longer see traces of flour. Expect a dense batter.

4. Cook and drop

Drop the dough onto a cookie sheet by spoonfuls. To allow for spreading, space the dough balls at least 2 inches apart. Cookies should be baked in a preheated oven for 12-15 minutes. The edges should be set, but the center should still be damp. Let the cookies cool for 4 minutes on the baking sheet before transferring them to a wire rack to cool completely. If you can’t wait any longer, grab one now.

5. Prepare the coffee drizzle

Prepare the tenderloin while the cookies are cooling by dissolving the instant coffee and powdered sugar in the water. The icing should be thick and stick to your fingers.

6. Garnish, serve and enjoy

Drizzle frosting over cookies after they have cooled. Serve them and enjoy them.


At room temperature

Before storing, make sure the coffee drizzle has been completely set. This way, you can stack the cookies without worrying about them sticking. Cookies can be stored at room temperature for 4-5 days in an airtight container.

In the freezer

1. For the baked cookies

For up to two months, store them in freezer bags. Let them thaw for 1 to 2 hours at room temperature before serving.

2. For the unbaked cookie dough

Shape the dough into balls and place them on a baking sheet lined with parchment paper. Freeze them for 1-2 hours or until completely frozen. Place frozen balls in freezer-safe bags and store for up to 2 months. Cook them right out of the freezer, adding 1-2 minutes to the total cooking time.