Cappuccino Cookies Recipe

Rosa Seidenwar
by Rosa Seidenwar
15 cookies
25 min

What’s better than a steaming hot cup of coffee in the morning? A steaming hot cup of coffee and some coffee cookies, of course! Follow this super easy recipe and get that caffeine jolt you’re craving in cookie form (the best form in my opinion!).


This recipe was born because I LOVE COOKIES. But also because for muffin monday this week my friend Ahuva from The Katamon Kitchen made these insanely delicious Coffee Muffins and told me I had to make them to (well to be fair, she told everyone on her stories and I took it personally 😆). Well, they were a huge hit and my family polished them off in 2 seconds. So naturally I was inspired to turn them into a cookie, right?! Right.

And let me tell you, they did not disappoint. These are everything you want in a cookie, chewy interior with gooey white chocolate (even a day later thanks to using a chocolate bar and not choc. chips) and a strong coffee flavor that you crave a few times a day (no? just me then 🤷🏻‍♀️).

Recipe details
  • 15  cookies
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
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Ingredients

  • 1/2 cup canola oil
  • 1/2 cup dark brown sugar
  • 2 Tablespoons white sugar
  • 1 L egg
  • 1 Tablespoon instant coffee granules dissolved in
  • 2 Tablespoons hot water
  • 1 1/2 cup all purpose flour
  • 2 Tablespoons vanilla pudding mix
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 100 gram bar of white chocolate approx. cup, roughly chopped
Instructions

Pre-heat oven to 350 F (180 C). Line a baking sheet with a piece of parchment paper, set aside.
In a large mixing bowl whisk oil and sugars until well combined.
Add egg and prepared coffee and whisk well.
Mix in flour, pudding mix, baking soda and salt carefully making sure to incorporate everything.
When the dough is formed add in white chocolate chunks and mix with a spatula so that they are evenly distributed.
Using a cookie scoop, or a spoon, scoop out 12-15 cookies (depending on size) onto prepared baking sheet.
Bake for 10 minutes until tops are light brown. Middles should be puffed up.
Let set on baking sheet for 5-10 minutes before transferring to a cooling rack to cool completely.
Tips
  • Store these cookies in an airtight container on the counter for up to 3 days (they won't last that long!). And in the freezer for up to 3 months.
Rosa Seidenwar
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