4.7 from 18 votes
Triple Coffee Cookies
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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings: 18 cookies
Calories: 182 kcal
Course:
Baked Goods
Cuisine:
International
Ingredients
- 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 tick (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
Instructions
- 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.
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 to 5 minutes.
- Add the egg and coffee liqueur to the butter and sugar mixture and beat on medium speed for one minute.
- Add in the crushed chocolate-covered espresso beans and beat on medium speed for another minute to further break up the 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.
- 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.
Cup of Yum
Notes
- This coffee cookie recipe will make approximately 18 triple coffee cookies.
- You can substitute vanilla for the coffee liqueur, but please don't substitute regular coffee for the instant espresso powder or regular beans for the chocolate-covered espresso beans.
- To crush your coffee beans, put them in a clean plastic bag and pound the bag with a kitchen mallet or meat tenderizer. Crush them finely for a subtle crunch, or leave larger pieces for a more intense coffee experience.
- You can chill or freeze your cookie balls before baking, but it's not necessary unless your kitchen is very warm. Bake the coffee cookies from frozen at the same temperature for a minute or two more.
Nutrition Information
Calories
182kcal
(9%)
Carbohydrates
25g
(8%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1g
Trans Fat
0.2g
Cholesterol
23mg
(8%)
Sodium
93mg
(4%)
Potassium
61mg
(2%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
170IU
(3%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 182
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 93mg | 4% |
| Potassium | 61mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 170IU | 3% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.