Soft and chewy, these cappuccino cookies have so much flavor with toasted brown butter, white chocolate chips, and rich espresso. These are the perfect cookies for a coffee lover. It’s like a cappuccino and a cookie in one!
About these coffee cookies
These white chocolate espresso cookies are the easiest no chill cookies that you can make and bake in less than an hour!
- Easy to make – This is an easy cookie dough made with melted and browned butter so it can be made without a stand mixer or electric mixer.
- No chill time – You need to wait around 10 minutes to let the butter cool, but the dough itself needs no chill time. If you want to make these cookies in advance, or make them extra thick, they can be rolled and chilled (or frozen) until you want to bake them.
- Coffee and cinnamon flavor- these cookies are so flavorful thanks to the instant coffee granules (instant espresso powder) in the dough and a hint of cinnamon. The addition of a little cinnamon helps play on the cappuccino flavors and it’s such a treat for the taste buds. They’re perfect to enjoy alongside a cup of coffee. If you’ve got cinnamon chips, you could add those in too!
- White chocolate – Perfect for white chocolate fans! Biting into creamy white chocolate chips is a real treat along with the coffee flavor.
- Perfectly chewy – The cookies are chewy because of the melted butter, with slightly crispy edges.
Instant coffee powder (espresso powder) is added to the dough to increase the flavor profile.
Brown butter, cinnamon and coffee are matches made in heaven! The kind of coffee I use is instant espresso powder as this dissolves. Using ground coffee gives the cookie a rougher texture.
Try these brown butter chocolate chip pecan cookies next!
These delicious cookies use only simple ingredients. Find the full list of ingredients in the printable recipe card at the bottom of this post. Here is a rundown of what you will need.
- Salted or unsalted butter – Melted and toasted to nutty, caramel perfection. You can use cold butter right from the fridge and melt that down. The melted butter gives the cookies a chewy texture.
- Brown sugar – Brown sugar adds moisture to the cookie and helps keep the chewy centers. You can use light or dark brown. (No brown sugar? Try these cookies without brown sugar instead! They use an extra egg yolk to keep the chewier texture.)
- Granulated sugar – a little white sugar gives crisp edges.
- Egg – for structure
- Vanilla extract- extra flavor
- Espresso powder – A bold coffee flavor is what makes these cookies so special
- Ground cinnamon – complements the coffee flavor.
- All-purpose flour
- Baking soda and baking powder
- White chocolate chips (You could use dark chocolate chips too, like in this espresso chocolate cookie recipe)
Let the butter melt in a medium saucepan, then let it cook further for around 3-4 minutes until the milk solids have caramelized and the butter smells nutty.
Pour it into a large bowl and allow it to cool down for around 8-10 minutes.
Line a baking sheet with parchment paper and preheat the oven.
In a small bowl whisk together the flour, coffee powder, cinnamon, salt, baking powder and baking soda.
Set these dry ingredients aside.
To the cooled butter add the sugars, vanilla, and egg and mix it together until well combined.
Stir the flour mixture into the butter mixture just until a rough dough forms, with flour streaks remaining.
Stir through the white chocolate chips.
Roll the cookie dough into balls using around 1 1/2 – 2 tbsp of dough for each, or a medium cookie scoop.
Space them out generously onto the prepared baking sheets.
Bake the espresso cookies for around 9-10 minutes in a preheated oven until they have puffed and the edges have cooked. The cookies will seem very soft, will continue cooking a bit on the hot oven tray once out of the oven, and will firm up as they cool down.
For a softer cookie and best results, make sure you don’t over-bake them or the cookie will be too crispy.
Let the cookies cool on the cookie sheet for 5 minutes then move to a cooling rack to cool further.
Extra round cookies
If you would like to achieve the extra round cookie look for perfect cookies, you’ll need a circle cookie cutter or glass that’s bigger than your cookies.
Once the cookies are baked, and still hot from the oven, use the cutter or glass and place it over the hot cookie, then swirl it gently around the cookie.
This will help form it into a perfect circle. The cookies need to be hot, and not over-baked for this to work. Once swirled, let them cool a bit before moving to a wire rack.
The baked cookies can be stored in an airtight container at room temperature for up to a week, or be frozen for up to three months.
Unbaked cookie balls can also be frozen for up to three months in a freezer bag or sealed container. Freezing the balls of dough means you can enjoy cookies any time!
Baking cookie balls from frozen – The cookies can be baked directly from frozen without the need to thaw. They may need an extra minute or two of baking time.
More cookie recipes
If you want to make a smaller batch without the hassle of rolling cookie dough balls, try these small-batch cookie bars!
For an egg-free cookie, here are condensed milk chocolate chunk cookies.
- 170g (¾ cup) unsalted butter
- 150g (¾ cup) brown sugar - light or dark
- 50g (¼ cup) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 218g (1 ¾ cups) all-purpose flour
- 2 ½ teaspoon instant espresso powder
- 1/2 tsp ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 170g (1 cup) white chocolate chips
- Let the butter melt in a medium saucepan, then let it cook further for around 3-4 minutes until the milk solids have caramelized and the butter smells nutty. Pour it into a large bowl and allow it to cool down for around 8-10 minutes.
- Line a cookie sheet with parchment paper and preheat the oven to 350°F (180°C).
- In a small bowl whisk together the flour, coffee powder, cinnamon, salt, baking powder and baking soda. Set these dry ingredients aside.
- To the cooled butter add the sugars, vanilla, and egg and mix it together until well combined.
- Stir the flour mixture into the butter mixture just until a rough dough forms, with flour streaks remaining.
- Stir through the white chocolate chips.
- Roll the cookie dough into balls using around 1 1/2 Tablespoons of dough for each. Space them out at least 2 inches apart on the prepared baking sheets.
- Bake the espresso cookies for around 9-11 minutes in a preheated oven until they have puffed and the edges have cooked. The cookies will seem very soft but will continue cooking a bit on the hot oven tray once out of the oven.
- Let the cookies cool on the cookie sheet for 5 minutes then move to a cooling rack to cool further.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 210Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 33mgSodium: 123mgCarbohydrates: 26gFiber: 0gSugar: 17gProtein: 2g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist