Cappuccino Cookies

If you finding delicious snack or dessert, you can not go wrong with this recipe. That is Cappuccino Cookies- full of coffee flavors and the creamy sweetness of white chocolate chips. The perfect combination to make great cookies. The cookies themselves aren’t overly sweet at all, and I love that about them. The sweetness comes in with every white chocolate chip bite, and those bites are so good with just the right touch of sweetness. Not only that, but the creaminess of the white chocolate adds to the whole cappuccino-esque experience.

I’m normally quite good at self control and can easily eat half a cookie and be done with the batch. After the first bite of one of these cappuccino cookies, I shoved the entire rest of the cookie in my mouth so fast and truly almost fainted from its insanely wondrous taste. It was that good.

To eat them daily, I always make a large amount and put them in fridge. They are ready to serve my cravings at any time. That is wonderful. I love them and often do them, surprisingly, they became close friends. They are not only delicious but also very simple to make. When making, you only need to follow these detailed instructions. Even if you are not good at making cookies, you will have  yummy and flavor cookies for yourself. Thanks to the recipes, maybe, you will be  a true baker in the future soon.

Cappuccino Cookies

Recipe by Maria Vergara
Prep time


Cooking time



Cappuccino Cookies- full of coffee flavors and the creamy sweetness of white chocolate chips.


  • 2 Tablespoons instant coffee grounds or espresso powder

  • 1 large egg room temperature

  • 1 cup + 2 Tablespoons all-purpose flour

  • 1 and 1/2 teaspoons vanilla extract

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking soda

  • 1/2 cup 1 stick unsalted butter, softened to room temperature

  • 1/2 cup granulated sugar

  • 3/4 cup white chocolate chips


  • In a mixing bowl, whisk together the flour, baking soda, salt, and instant coffee or espresso powder. Set aside.
  • In another mixing bowl, cream the butter and sugar until light and fluffy, about 3 minutes. Stop mixer, add egg, and beat again until fluffy, about 1 minute. Scrape down sides of bowl, add vanilla and beat again until incorporated.
  • With the mixer on low, add the dry ingredients to the wet ingredients. Increase mixer speed to medium and beat until everything is incorporated. Using a spatula, fold in white chocolate chips. Cover dough and chill at least 1 hour or up to 3 days.
  • When you are ready to bake the cookies, preheat oven to 350ºF. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Roll the chilled dough into balls- 1 ounce (approximately 1 Tablespoon) of dough each– and place 8 balls of dough per cookie sheet. Bake the cookies for 12 minutes or until edges just start to turn brown. Remove from oven and allow cookies to cool on the baking sheet for 2 minutes before moving to a wire rack to cool completely. Store cookies at room temperature, preferably in an airtight container, up to 7 days. Baked cookies may be frozen up to 2 months. You may also freeze rolled cookie dough up to 2 months. Bake frozen for 12-13 minutes.


  • It is best to use room temperature eggs when using room temperature butter, as it makes for smoother incorporation into batter.
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1 Comment
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