Introduction

Cappuccino Cookies blend the rich flavors of espresso and cinnamon with buttery dough and sweet white chocolate chips. These soft, fragrant treats are perfect for coffee lovers looking for a delightful homemade snack. They offer a cozy twist on classic cookies with a delicious coffee kick.

A close-up view of a single cookie in the front center with a bite taken out of it, showing a soft and crumbly brown texture with white chips embedded inside. The cookie has a slightly cracked surface and a chewy look. In the background, there are more cookies of the same kind, some stacked and some lying flat on a cooling rack, all with the same brown color and white chips. A few white chips are scattered on the white marbled surface around the cookies, adding texture to the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 teaspoons instant espresso powder
½ teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
170g (1 cup) white chocolate chips

Instructions

Step 1: Melt the butter in a medium saucepan over medium heat. Continue cooking for 3-4 minutes until the milk solids caramelize and the butter smells nutty. Pour the browned butter into a large heat-proof bowl and let it cool for 8-10 minutes.
Step 2: Preheat the oven to 350°F (180°C) and line a cookie sheet with parchment paper.
Step 3: In a small bowl, whisk together the flour, espresso powder, cinnamon, salt, baking powder, and baking soda. Set aside.
Step 4: To the cooled butter, add the brown sugar, granulated sugar, vanilla extract, and egg. Mix until well combined.
Step 5: Stir the dry flour mixture into the wet ingredients just until a rough dough forms; it’s okay if there are some flour streaks remaining.
Step 6: Fold in the white chocolate chips evenly across the dough.
Step 7: Using about 1 ½ tablespoons of dough per cookie, roll into balls and place them at least 2 inches apart on the prepared baking sheet.
Step 8: Bake for 9-11 minutes until the cookies have puffed and edges are set. They will look soft but will firm up as they cool on the hot baking sheet.
Step 9: Let the cookies cool on the cookie sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a stronger coffee flavor, increase the instant espresso powder to 3 teaspoons.
Swap white chocolate chips for dark chocolate or chopped nuts for added texture and taste.
Use browned butter for a deeper, nutty flavor that enhances the cookie’s richness.
Chill the dough for 30 minutes before baking to prevent spreading and maintain a chewy center.

Storage

Store the cooled cappuccino cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed bag or container for up to 3 months. To reheat, warm them in a low oven for a few minutes or microwave briefly to restore softness.

How to Serve

A close-up view of a soft, chewy cookie with a light brown color and white chocolate chips scattered throughout, with one cookie in the front showing a bite taken out of it revealing a moist, crumbly texture inside; in the background, several more cookies rest on a wire cooling rack, all with similar colors and textures, placed on a white marbled surface with some white chocolate chips scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of instant espresso powder?

Instant espresso powder works best because it dissolves easily and intensifies the coffee flavor without adding extra liquid. Using brewed coffee may affect the dough’s consistency.

Why are my cookies spreading too much?

Spreading can occur if the dough is too warm or if the butter isn’t firm enough. Try chilling the dough before baking and ensure your baking soda and powder are fresh for best results.