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!
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.
Please see the recipe card below for complete information on ingredients and quantities.
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 cake layers like in a tiramisu cake.
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, an almond flour peanut butter cookie, 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!
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.
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!
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.
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.
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.
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.
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.
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.
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.
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.
Triple Coffee Cookies
- 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
- 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.
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