These espresso cookies are crispy, caffeinated, and perfect for dunking. They have a deep coffee flavor with a satisfying crunch. One batch makes about 24 cookies that stay fresh for over a week.
Quick Answer: Espresso cookies use butter, sugar, espresso powder, flour, and chocolate chips. Roll dough into balls, flatten slightly, and bake at 350°F for 12 minutes. They’re crispy on the edges with a slight chew in the center.
Ingredients
- ½ cup butter, softened
- ¾ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons espresso powder
- 1¼ cups flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips (optional)
How to Make Espresso Cookies
Beat butter and sugar until fluffy, about 2 minutes. Add egg, vanilla, and espresso powder and mix until combined.
In another bowl, whisk together flour, baking soda, and salt. Add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chips if using.
Roll dough into 1-inch balls and place on parchment-lined baking sheets 2 inches apart. Flatten each ball slightly with your palm or the bottom of a glass. Bake at 350°F for 12-14 minutes until edges are golden.
Getting the Perfect Texture
For crispier cookies, bake 2 minutes longer. For chewier cookies, remove from oven when edges are just set but centers look slightly underdone. They’ll continue cooking on the hot pan.
Flavor Variations
- Roll dough balls in sugar before baking for extra sweetness
- Add ½ cup chopped walnuts for crunch
- Drizzle cooled cookies with melted chocolate
- Make sandwich cookies with cream cheese frosting
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Store espresso cookies in an airtight container at room temperature for up to 10 days. They’re perfect for coffee breaks, lunchboxes, or late-night snacks with a glass of milk.