Triple Coffee Cookies

Calling all coffee lovers! These Triple Coffee Cookies, made with espresso powder, coffee liqueur, and crushed chocolate-covered espresso beans, are exactly what you need for a sweet pick-me-up.

Looking to do some procrastibaking while working from home? This coffee cookie recipe is a breeze to make in under 30 minutes with no chilling time! So brew a cup, grab your apron, and let’s make coffee and cookies!

nine coffee cookies on a cooling rack.
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Ingredients

ingredients for the coffee cookie recipe on a countertop.

 

The key flavor in these triple coffee flavored cookies comes from, of course, the coffee and espresso beans:

  • espresso powder: you can find this espresso powder in most grocery stores. Don’t use regular ground coffee, because it won’t dissolve like instant coffee.
  • coffee liqueur like Kahlua adds coffee flavor.
  • adding crushed chocolate-covered espresso beans for coffee bean cookies means even more coffee flavor and a bit of crunch.
crushed espresso beans, a kitchen mallet, and plastic bag with coffee bean dust inside.

Please see the recipe card below for complete information on ingredients and quantities.

How to use coffee in baking

Drop cookies and other recipes typically made without liquid ingredients use espresso powder or instant coffee for coffee flavor.. You can see other examples in this coffee and walnut pound cake or in my coffee truffles.

You can add more coffee flavor to baking recipes with a coffee liqueur. While you probably think Kahlua is only for yummy cocktails like a creamy espresso martini, you can use flavored liqueurs wherever you use vanilla extract (which at 35% alcohol by volume is essentially a liqueur). I use liqueurs in my sugar cookies, Grand Marnier in my orange muffins and orange chocolate cake, Chambord in my raspberry loaf cake, Frangelico in my Nutella blondies, and amaretto in my Bakewell blondies. And, yes, I definitely like my cocktails!

If a cake is made with milk or buttermilk, you can replace that with brewed coffee or espresso like in my triple layer chocolate cake and peanut butter drip cake. Or use brewed coffee in a coffee syrup to soak the cake layers of a tiramisu cake or the Biscoff cookies in a Biscoff tiramisu.

Variations and substitutions

  • Sub in vanilla or another liqueur for the coffee liqueur in this coffee cookie recipe.
  • It would be sacrilege in my house, but you can leave out the chocolate chips for a purer coffee flavor.

Recipe tips and tricks

About drop cookies

Drop cookies are a classic in baking because they are generally quick and easy, whether you’re making chocolate chip cookies, peanut butter chocolate chip cookies, butterscotch cookies, or chocolate drop cookies. Fancy for drop cookies is when you coat the cookie balls in powdered sugar to make brownie crinkle cookies or ube crinkles.

Simply mix together the ingredients, scoop or spoon dough onto a baking sheet, and bake. Or, even better, scoop your drop cookie dough balls and freeze them. That way you can bake one or two at a time whenever you’re in the mood for a cookie!

Step by step

Step 1: Heat your oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicone mat.

Step 2: Combine the all-purpose flour, espresso powder, baking powder, baking soda, and salt in a small to medium-sized bowl. Whisk them together and set the bowl aside.

Step 3: Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 to 5 minutes. This will provide some mechanical leavening, so keep beating!

bowl of a stand mixer containing sugar and butter that has been beaten together.

Step 4: Add the egg and coffee liqueur to the butter and sugar mixture and beat on medium speed for one minute.

Step 5: Add in the crushed chocolate-covered espresso beans and beat on medium speed for another minute to further break up the crushed coffee beans. In initial versions of this recipe, I added the crushed coffee beans with the chocolate chips, but my taste testers didn’t like the larger chunks of coffee beans in their cookies.

mixing bowl containing the coffee bean cookie batter after adding the egg and coffee liqueur.

Step 6: Add the dry ingredient mixture to the wet ingredients, mixing on low until the cookie batter is just combined. Be careful not to over-mix your cookies, or this will develop the gluten in the flour and make your cookies tough!

mixing bowl with cookie batter speckled with espresso beans after adding flour.

Step 7: Then add in the chocolate chips and mix on low or stir by hand.

Step 8: Using a cookie scoop or a spoon, drop 2 tablespoon portions of dough onto the prepared baking sheet, spacing them about 2 inches apart if you are baking them right away. I love my #40 cookie scoop, which scoops not quite 2 and a half tablespoons of cookie batter.

twelve scoops of unbaked coffee cookie batter on a baking sheet.

Step 9: Bake for 10 to 12 minutes until the edges are set or slightly longer if you are baking the cookie balls from frozen. The espresso cookies will be soft in the center and slightly brown around the edges.

twelve baked espresso cookies on a cookie sheet.

Cool the triple coffee cookies completely on the baking sheet, then store in an air-tight container at room temperature for up to one week.

Recipe FAQs

Do I really need to weigh my ingredients for this recipe?

No, but how much brown sugar can you pack into a cup? It differs from person to person. So you’ll get more consistent results if you use even an inexpensive kitchen scale.

Can I make these coffee bean cookies with regular coffee beans?

In recipe development, I tried this recipe several times with regular espresso beans in place of the store-bought chocolate-covered coffee beans. Unfortunately, the times I tried, the cookies ended up quite bitter, and so I cannot recommend this.

How should I store these triple coffee cookies?

Store baked cookies in an airtight container at room temperature for up to one week. I doubt they’ll stick around for that long! You can also freeze baked cookies if necessary.

Can I freeze the coffee cookie dough?

Absolutely! Coffee cookie dough can be frozen for up to three months, allowing you to bake fresh coffee cookies whenever you want a sweet pick-me-up.

coffee cookies on a cooling rack next to a bunch of chocolate covered espresso beans.

Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.

Recipe

Triple Coffee Cookies

4.67 from 6 votes
Category: Cookies
Cuisine: Unspecified
Prep Time: 15 minutes
Cook Time: 12 minutes
Servings: 18 cookies
Calories: 182kcal
Calling all coffee lovers! These Triple Coffee Cookies, made with espresso powder, coffee liqueur, and crushed chocolate-covered espresso beans, are exactly what you need.
Print Recipe

Ingredients

  • 1 cup + 2 tablespoons (140 grams) all-purpose flour
  • 1 teaspoon instant espresso powder
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 stick (113 grams) unsalted butter room temperature
  • ½ cup (96 grams) dark brown sugar
  • 2 tablespoons (25 grams) granulated sugar
  • 1 large egg
  • 1 teaspoon Kahlua or other coffee liqueur
  • ½ cup chocolate covered espresso beans crushed
  • ½ cup chocolate chips

Instructions

  • Heat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  • In a medium-sized bowl, combine the all-purpose flour, espresso powder, baking powder, baking soda, and salt. Whisk them together and set aside.
    1 cup + 2 tablespoons (140 grams) all-purpose flour, 1 teaspoon instant espresso powder, ½ teaspoon salt, ¼ teaspoon baking powder, ¼ teaspoon baking soda
  • Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 to 5 minutes.
    1 stick (113 grams) unsalted butter, ½ cup (96 grams) dark brown sugar, 2 tablespoons (25 grams) granulated sugar
  • Add the egg and coffee liqueur to the butter and sugar mixture and beat on medium speed for one minute.
    1 large egg, 1 teaspoon Kahlua or other coffee liqueur
  • Add in the crushed chocolate-covered espresso beans and beat on medium speed for another minute to further break up the beans.
    ½ cup chocolate covered espresso beans
  • Add the dry ingredient mixture to the wet ingredients, mixing on low until just combined. Be careful not to over-mix.
  • Add in the chocolate chips by hand.
    ½ cup chocolate chips
  • Using a cookie scoop or a spoon, drop 2 tablespoon portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake for 10 to 12 minutes until the edges are set. The coffee cookies will be soft in the center but will continue to cook on the sheet as they cool.
  • Cool completely on the baking sheet.

Notes

This coffee cookie recipe will make approximately 18 triple coffee cookies.
You can substitute vanilla for the coffee liqueur, but please don’t substitute regular coffee for the instant espresso powder or regular beans for the chocolate-covered espresso beans.
To crush your coffee beans, put them in a clean plastic bag and pound the bag with a kitchen mallet or meat tenderizer. Crush them finely for a subtle crunch, or leave larger pieces for a more intense coffee experience.
You can chill or freeze your cookie balls before baking, but it’s not necessary unless your kitchen is very warm. Bake the coffee cookies from frozen at the same temperature for a minute or two more.

Nutrition

Calories: 182kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 93mg | Potassium: 61mg | Fiber: 1g | Sugar: 12g | Vitamin A: 170IU | Calcium: 22mg | Iron: 1mg
Love this recipe?Mention @Uglyducklingbakery or tag #uglyducklingbakery!

Are you an adventurous home cook looking for inspiration in your weeknight meals and weekend baking?

7 Comments

  1. 5 stars
    I left the Kahlua out of mine, but as a coffee-obsessed sweet tooth, these were amazing. Thank you for sharing the recipe.

  2. 3 stars
    I haven’t tried to make it but it sounds yummy.Wish it was not expresso.I wish for a milder coffee grounds

    1. Hi Donna – if you love the taste of coffee, but prefer milder flavor, please feel free to use less espresso powder or substitute your favorite instant coffee powder in these cookies. Just please make sure to use instant and not a regular ground coffee.

  3. 5 stars
    I haven’t made this yet, but the way it’s written with the ingredients listed in the recipe is genius! I bet it will be delicious!
    Thanks

    1. Thanks so much, D. Everyone seems to love that about my recipes – thanks for letting me know! And let me know if you have any questions when you make these coffee cookies – Joanne

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