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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!
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.
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.
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.
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.
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.
- Large Bakery Style Chocolate Chip Cookies
- Quick and Easy Chocolate Chip Cookies
- Double Chocolate Chip Cookie
- Brown Butter Chocolate Chip Cookies
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!
- 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
- 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.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: espresso cookies, coffee cookies, easy cookie recipe