Soft & Chewy Coffee Infused Cookies

Soft & Chewy Coffee Infused Cookies are the ultimate treat for coffee lovers. These cookies deliver the rich, robust flavor of your favorite brew baked into a soft, golden cookie with just the right amount of sweetness. Whether I’m enjoying them with my morning cup or as an afternoon pick-me-up, they hit the perfect balance between cozy and caffeinated.

Why You’ll Love This Recipe

I love how these cookies combine the warmth of freshly brewed coffee with the soft texture of a homemade cookie. They’re easy to make and have just enough coffee flavor to be interesting without overpowering the sweet, buttery base. I can dress them up with chocolate chips or a coffee glaze, but they’re just as delicious on their own. These are the kind of cookies that feel fancy but come together with everyday ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking soda

• Salt

• Instant coffee or espresso powder

• Unsalted butter (softened)

• Brown sugar

• Granulated sugar

• Egg

• Vanilla extract

• Optional: chocolate chips, white chocolate chunks, or a drizzle of coffee glaze

Directions

1. I preheat the oven to 350°F and line a baking sheet with parchment paper.

2. In a bowl, I whisk together flour, baking soda, salt, and instant coffee or espresso powder.

3. In a separate bowl, I cream the butter with brown and granulated sugar until light and fluffy.

4. I beat in the egg and vanilla extract until smooth.

5. I gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.

6. If I’m adding chocolate chips or chunks, I fold them in at this stage.

7. I scoop tablespoon-sized balls of dough onto the baking sheet, spacing them about 2 inches apart.

8. I bake the cookies for 9–11 minutes, or until the edges are set and the centers look slightly underdone.

9. I let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 20–24 cookies. Prep time takes 15 minutes, baking takes about 10 minutes per batch, and cooling adds another 10 minutes.

Variations

I sometimes add a dash of cinnamon to the dough for a warm, spiced twist. When I want a more intense flavor, I use espresso powder instead of instant coffee. White chocolate chips or a drizzle of mocha glaze also pair beautifully with the coffee notes. For a crunchy version, I bake them a few minutes longer until golden brown.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, I place a slice of bread in the container. I reheat a cookie in the microwave for 5–7 seconds to make it taste like it just came out of the oven. They also freeze well—just cool them completely and store in a zip-top freezer bag for up to 2 months.

FAQs

Can I use brewed coffee instead of instant?

No, brewed coffee will add too much liquid. I always use instant coffee or espresso powder to get strong flavor without altering the dough.

How strong is the coffee flavor?

It’s noticeable but not overpowering. I can always adjust the amount of instant coffee if I want a milder or bolder flavor.

Can I make the dough ahead of time?

Yes, I refrigerate the dough for up to 2 days. I let it sit at room temperature for about 15 minutes before scooping and baking.

Are these cookies caffeinated?

Yes, slightly. The amount of caffeine is small but noticeable, depending on how much instant coffee is used.

Can I make them gluten-free?

Yes, I’ve made them with a 1:1 gluten-free flour blend with good results. The texture is slightly different but still delicious.

Conclusion

Soft & Chewy Coffee Infused Cookies are the perfect blend of sweet and bold, giving me all the comfort of a classic cookie with a boost of coffee flavor. They’re easy to make, endlessly customizable, and totally addicting. Whether I’m serving them at a brunch or savoring one with an evening espresso, these cookies always feel like a little luxury.