Description
If you’re a coffee lover with a sweet tooth, these Homemade Cappuccino Cookies are the ultimate treat. They’re soft, chewy, and infused with rich espresso flavor, balanced by sweet chocolate chips and a subtle hint of cinnamon. Every bite delivers that cozy café feeling in cookie form—perfect for pairing with your morning cup of coffee or sharing on a dessert tray.
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Ingredients
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2 cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
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1 tsp ground cinnamon
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2 tbsp instant espresso powder (or strong instant coffee)
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¾ cup unsalted butter, softened
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¾ cup packed light brown sugar
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¼ cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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1 tbsp milk
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1 cup semisweet chocolate chips
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Optional: powdered sugar or a coffee glaze for drizzling
Instructions
Step 1: Preheat & Prep
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Preheat oven to 350°F (175°C).
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Line a baking sheet with parchment paper and set aside.
Step 2: Mix Dry Ingredients
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In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and espresso powder.
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Set aside.
Step 3: Cream Butter & Sugars
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In a large bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy (2–3 minutes).
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Add the egg, vanilla, and milk. Mix until smooth.
Step 4: Combine Wet & Dry
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Gradually add the dry ingredients to the wet mixture, mixing just until combined.
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Stir in the chocolate chips evenly.
Step 5: Scoop & Bake
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Drop dough by rounded tablespoons onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake for 9–11 minutes, or until edges are lightly golden and centers are just set.
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Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Step 6: Finish & Serve
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Optional: Dust with powdered sugar or drizzle with a simple glaze made from powdered sugar and a splash of brewed coffee.
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Serve warm or let cool completely and store for later.
Notes
Use Good-Quality Espresso Powder – It enhances both flavor and aroma.
Don’t Overbake – Cookies will continue to firm up as they cool.
Try White or Dark Chocolate – For a fun variation on flavor.
Chill Dough for Thicker Cookies – If you want puffier cookies, refrigerate dough for 30 minutes before baking.