Coffee Break Cookies

The school year has started and everyone–at least everyone I know–is super exhausted. I totally get it, because I’m tired too; during summer, I’m used to getting a solid 8 hours of sleep at least, and that’s hard to do when you’re juggling homework and a 7:45 class four days a week. All throughout the school year, the agreed upon best place to study is a coffee shop. Doing homework surrounded by the smell of coffee is probably one of the nicest things, plus you have an excuse to spend money on your favorite drink.


Now, I don’t drink coffee, but I really like eating coffee. Especially when that coffee comes in the form of a soft, chocolatey espresso cookie.


One of my favorite new treats is chocolate covered coffee beans, so I decided I needed to make a cookie inspired by that… and the fact that caffeine is totally necessary sometimes.


Not only are these chocolate cookies filled with espresso powder, they’re peppered with crushed coffee beans for an extra kick. As a fan of being awake, I have started going to coffee shops more regularly. I drink chai, mostly because it’s delicious, but also because black tea is caffeinated. As soon as I can, I’ll definitely try to incorporate chai and other coffee shop menu items as inspiration (and I’m taking suggestions!)


If you’re going for a straight up dessert, try filling these cookies with ice cream. I can personally attest to vanilla bean ice cream tasting great, but chocolate, caramel and coffee would be awesome too. Enjoy your jolt!



  • ½ cup melted butter
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • ¼ cup cocoa powder
  • ½ teaspoon espresso powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 ¼ cups all purpose flour
  • 3 tablespoons coffee beans, roughly broken


Preheat oven to 375º F.

Mix together the butter, granulated sugar and brown sugar until fully combined.

Add in the egg and mix until it’s incorporated, then mix in the vanilla.

Fold in the cocoa powder, espresso, baking powder and salt.

Add the flour bit by bit until the dough comes together, then fold in your coffee beans. To crush the coffee beans, I put them in a plastic bag and used the flat side of a meat cleaver to break them into rough, uneven pieces. You could also use a rolling pin.

Scoop about 2 teaspoons of dough at a time onto a baking sheet lined with parchment paper and bake for 7 minutes.

Let cool for 2 minutes on the sheet before transferring to a cooling rack before serving.


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