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Cappuccino Cookies Recipe

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★★★★★

4.7 from 85 reviews

Delight in the rich, aromatic flavor of Cappuccino Cookies, perfectly combining the nutty depth of browned butter with the bold kick of espresso powder and a subtle hint of cinnamon. These soft, chewy cookies studded with creamy white chocolate chips make an irresistible treat for coffee lovers and cookie enthusiasts alike.

Ingredients

Scale

Butter Mixture

  • 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

Dry Ingredients

  • 218g (1 ¾ cups) all-purpose flour
  • 2 ½ teaspoon instant espresso powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Add-ins

  • 170g (1 cup) white chocolate chips

Instructions

  1. Browning the Butter: Melt the unsalted butter in a medium saucepan over medium heat. Continue cooking for 3-4 minutes until the milk solids caramelize and the butter emits a nutty aroma. Pour the browned butter into a large heat-proof bowl and allow it to cool for 8-10 minutes.
  2. Preheating and Preparing Baking Sheet: While the butter cools, line a cookie sheet with parchment paper and preheat the oven to 350°F (180°C).
  3. Mixing Dry Ingredients: In a small bowl, whisk together the all-purpose flour, instant espresso powder, ground cinnamon, salt, baking powder, and baking soda. Set aside.
  4. Combining Wet Ingredients: To the cooled browned butter, add the brown sugar, granulated sugar, vanilla extract, and egg. Mix well until fully combined.
  5. Forming the Dough: Gradually fold the dry flour mixture into the wet butter mixture just until a rough dough with some flour streaks forms. Avoid overmixing.
  6. Adding Chocolate Chips: Stir in the white chocolate chips evenly throughout the dough.
  7. Shaping Cookies: Using approximately 1 1/2 tablespoons of dough per cookie, roll them into balls. Place the dough balls on the prepared baking sheet spaced at least 2 inches apart.
  8. Baking: Bake in the preheated oven for 9-11 minutes, or until cookies have puffed and the edges look set. The centers will be soft but will continue cooking on the warm baking sheet after removal.
  9. Cooling: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Do not overbake; cookies will be soft when removed but firm up as they cool.
  • Browning the butter deeply enhances the nutty flavor and adds complexity to the cookie.
  • Espresso powder can be adjusted to taste depending on desired coffee intensity.
  • White chocolate chips add a creamy sweetness that balances the bittersweet espresso notes.
  • Ensure the browned butter has cooled slightly before mixing with eggs to prevent cooking the egg.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: cappuccino cookies, espresso cookies, browned butter cookies, white chocolate chip cookies, coffee flavored cookies

Find it online: https://nayabaker.com/cappuccino-cookies-recipe/