Made with chopped chocolate-covered espresso beans and espresso powder, these Chocolate Espresso Bean Cookies are THE cookie for coffee lovers! These coffee cookies are easy to make and absolutely irresistible when served warm!
A Coffee Lover’s Cookie
If you enjoy a cup of coffee or two throughout the day, you’re going to love these Chocolate Espresso Bean Cookies! These are similar to a traditional chocolate chip cookie but loaded with chopped chocolate-covered espresso beans instead of chocolate chips. You get the best of both worlds – a bit of crunch from the espresso beans and the melty, gooey chocolate.
The coffee flavor is noticeable but not over-powering so even those who aren’t huge espresso drinkers can still enjoy these coffee cookies. The chocolate really balances out any bitterness from the espresso plus the brown sugar gives them a warm sweetness. It’s really just the perfect combination of flavors!
These are thick, chewy and extra soft. They’re based on these extra thick chocolate chip cookie, but scaled down to a smaller size. Don’t expect them to spread much, they’re meant to be thick, and they’ll be nice and soft.
Do These Cookies Really Taste Like Coffee?
Yes, they do! These cookies get their coffee flavor from the crushed espresso beans mixed in as well as from the espresso powder mixed into the batter. If you prefer a deeper coffee flavor, add in an additional 1/2 to 1 teaspoon of espresso powder or your favorite finely ground instant coffee. The extra espresso powder also enhances the chocolate in the chocolate-covered espresso beans.
3 Key Ingredients
These easy coffee cookies are made with basic cookie ingredients plus espresso powder and, of course, espresso beans.
- Cornstarch– This helps keep these cookies extra soft, so they are thick but not dry
- Instant espresso powder – Add an extra 1/2 teaspoon for a deeper coffee flavor. Any type of finely ground coffee will work if you don’t have espresso powder
- Chocolate-covered espresso beans– I love to buy these at Trader Joes, but check your local specialty foods store.
How to Make Espresso Cookies
These chocolate cookies are quick and easy with no-fuss involved. No need to chill the dough either, so you can have warm cookies ready to enjoy in under 30 minutes
1. Prepare. Preheat the oven and line the baking sheet with parchment paper. Roughly chop the chocolate espresso beans and let the butter soften.
2. Beat the butter. Beat the butter and sugar until well creamed. Add the eggs and vanilla extract.
3. Add the dry ingredients. Combine the dry ingredients in a separate bowl. Slowly add to the dough. Add the chopped espresso beans and beat to combine.
4. Bake. Scoop balls of dough on the sheet pan about 2 inches apart. Bake for 10 to 13 minutes.
My Advice for Perfect Espresso Cookies
Here are a few tips for the softest, chewiest espresso cookies.
- How do I know when the cookies are done? The center of the cookie should be slightly underbaked but not too gooey. As you allow it to cool on the baking sheet, it will continue to cook just a bit.
- Use your favorite ground instant coffee. I use espresso powder, but any type of finely ground instant coffee will work.
- Enhance the chocolate and coffee flavors. The recipe calls for 1 teaspoon of espresso powder which is enough to get the coffee flavor, but if you prefer a deeper coffee flavor, add an additional ½ – 1 teaspoon.
- Don’t overbake. As noted above, the cookies should be slightly underbaked when you remove them from the oven. Overbaking will result in the loss that delightfully soft and chewy texture.
- Press extra coffee beans into the tops of the cookies. For a pretty presentation, press a few of the chopped espresso beans into the top of the cookie dough before baking.
How to Store Cookies and Cookie Dough
These coffee bean cookies can be stored in an airtight container at room temperature for up to 4 days. After that, they should be frozen. Frozen cookies will last for up to 3 months. Thaw on the counter and enjoy. I recommend popping them in the microwave for 15 seconds or so to get the gooey, melty chocolate effect!
If you’d prefer to freeze the cookie dough to enjoy at a later time, scoop the dough, and store in a single layer in an airtight container. Thaw to room temperature prior to baking.
More Chocolate Chip Cookie Recipes:
- Large Bakery Style Chocolate Chip Cookies
- Quick and Easy Chocolate Chip Cookies
- Double Chocolate Chip Cookie
- Brown Butter Chocolate Chip Cookies
Espresso Bean Cookies
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Made with chopped chocolate covered espresso beans and espresso powder, these Chocolate Espresso Bean Cookies are THE cookie for coffee lovers! These coffee cookies are easy to make and absolutely irresistible when served warm!
Ingredients
- 1 cup (226g) unsalted butter, at room temperature
- 1 cup (220g) packed light brown sugar
- ½ cup (95g) granulated sugar
- 2 large egg
- 1 tablespoon (15ml) pure vanilla extract
- 3 cups (420g) all-purpose flour
- 2 teaspoons (16g) corn starch
- 1– 1 ½ teaspoons (2g) instant espresso powder
- 1 teaspoon (5g) salt
- 1 teaspoon (4g) baking soda
- 1 ½ cups (240g) chocolate covered espresso beans
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking sheet. Allow the butter to soften for at least 20 minutes. Roughly chop the chocolate espresso beans. Set aside.
- Beat the butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes until well creamed. Next add the eggs and vanilla extract and continue beating until well incorporated.
- In a separate bowl, combine the remaining dry ingredients. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form. Before the dough thickens, add the chopped espresso beans. Beat until incorporated. Set aside.
- Scoop the dough using a large cookie scoop and place on a sheet pan, 2 inches apart. Bake for 10-13 minutes. The center of the cookie should be slightly under baked but not too gooey. Allow to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
Went out and bought a $40.00 bag of chocolate covered coffee beans. Just for this recipe.. Followed the recipe. Didn’t put as much espresso powder as called for. Cut beans in half, and put a whole bean on top. I just had a tester. They are delicious. Will make them again for sure.
Whoa Cindy! Glad you enjoyed them! You shouldn’t need to spend that kind of money though! Do you have bulk bins in your grocery store?
Dark or milk chocolate covered beans?
Either one you prefer
I can’t wait to try these! I plan to use them for cookie trays, so I would want to make them with a small scoop. How long should I bake them for? I am guessing it would be a little less time, thanks!
Yes! I love it. Try 8-9 minutes. Sometimes I bake 2 cookies just to test so I don’t mess up a whole batch!
Hello,
I was wondering, does the dough freeze well? I wanted to prepare them and bake them off at a later date.
They look so good, can’t wait to try them, we’re a coffee loving household.
Thank you for sharing your recipe.
Hi Sally, yes you can freeze this dough! Thaw to room temperature before baking.
The next time I make these I’m going to add either chocolate chips or buy a different brand of espresso beans. Everything about the cookie was amazing but my espresso beans weren’t quite chocolatey enough and we wished there was more chocolate in the cookies. Still giving 5 stars because the recipe was spot on, just something to take into account if you have whimpy espresso beans like I did 😂
Thank you for sharing Rebekah! The ones I get are from Trader Joe’s and they’re pretty good! Adding chocolate chips is a great option to!
I really like your recipes, but what can I find to replace chocolate covered espresso beans?
Any type of chocolate chips, chopped chocolate bars, whatever you want to mix is in fine
These sound absolutely delicious. I have got to try them. I already know that I’m going to love them.
Oh my goodness, treats!! Treat junkie right here, these recipes look absolutely delectable!
The list of ingredients says baking POWDER. The direction says baking SODA. Which, please! Also, can i substitute something, maybe strong brewed coffee, for the espresso powder and water? Maybe more kahlua instead of espresso powder? Gotta keep costs down, and don’t want to go out any buy things i won’t use again. Thanks!
Hi Terrie! Thanks for asking, sorry for the typo. It is baking SODA! I just updated the recipe as well. Yes, strong brewed coffee would be a perfect substitute for the espresso powder and water. If you don’t have Kahlua, substitute vanilla extract. Sometime I just go and buy the small airplane size liquor bottles when I don’t need a lot of it!
Very impressive, Julianne! I would have never thought of putting espresso in some cookies…these are mouth watering! Pinning…and printing as I type!
Thanks Gloria! This cookie brings a smile to my face!
I can’t wait to try these out! My husband can pop those expresso beans in his mouth like nothing! Crunch after crunch! He’ll love these! Thanks, Julianne!
oh my gosh me too! And because I have been baking with them so much, I now have a jar in my kitchen 🙂
Ohhhh these look good! I’d probably have 2-3 with my morning coffee!
or 4 or 5! Let’s do it!
what in the world is kahhia
Hi there, I am not sure what you mean. Do you mean Kahlua? Kahlua is a coffee liqueur
mmh these look absolutely delicious. I´m a cookie monster haha (:
Once you find a good cookie recipe it is very versatile! Fresh homemade cookies are so amazing!
So true! 🙂
Very nice Julianne! How ’bout “inventing” a choc chip mint cookie?