Introduction

These Chocolate Coffee Cookies offer a delightful blend of rich cocoa and subtle coffee flavor, creating a perfect treat for any time of day. Soft and slightly tangy from cream cheese, they’re a unique twist on classic chocolate cookies.

The image shows several smooth, dark brown chocolate pieces shaped like coffee beans, some whole and some cut open to reveal a rich, crumbly textured inside. These chocolates sit on a white plate surrounded by glossy roasted coffee beans, with part of a broken dark chocolate bar visible on the side. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 teaspoons instant coffee crystals
2 tablespoons milk
3/4 cup butter, softened
1 three-ounce package of cream cheese, softened
3/4 cup brown sugar, packed
1 teaspoon vanilla extract
2 cups all-purpose flour
2 tablespoons cocoa
1/2 cup chocolate chips or chocolate chunks
1 teaspoon coconut oil

Instructions

Step 1: Combine the instant coffee crystals and milk in a small bowl. Stir until the coffee dissolves completely. If it doesn’t dissolve easily, warm the milk slightly before mixing. Set aside.
Step 2: In a large mixing bowl, blend the softened butter and cream cheese until smooth. Add the brown sugar, vanilla extract, and the coffee-milk mixture, stirring until fully incorporated.
Step 3: Add the all-purpose flour and cocoa powder to the wet mixture. Stir gently until the dough comes together. Cover the dough and chill it in the refrigerator for about one hour, or until firm enough to handle.
Step 4: Preheat your oven to 350°F (175°C). Shape the dough into 1-inch oval shapes. Press a notch into each cookie with a chopstick or similar tool, creating a coffee bean appearance.
Step 5: Place the cookies on parchment-lined baking sheets, spacing them about one inch apart. Bake for 9 to 11 minutes, until the edges are firm and the bottoms have darkened slightly.
Step 6: Transfer the baked cookies to a wire rack to cool. For an extra touch, melt the chocolate chips with coconut oil in a small saucepan over low heat. Dip each cookie about one-third to half way into the melted chocolate, then place on wax or freezer paper to set. Chill in a cool area or refrigerator to speed setting.

Tips & Variations

Use freshly dissolved coffee crystals for the best flavor; warming the milk can help if your coffee crystals are older.
Try substituting cream cheese with mascarpone for a slightly different creamy texture.
For a nutty twist, add chopped walnuts or pecans into the dough before baking.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze for up to 3 months. If the cookies are dipped in chocolate, allow the coating to fully set before storing. Reheat briefly in the microwave if you prefer them warm.

How to Serve

The image shows a close-up of several large, dark brown coffee beans resting on a white plate. The coffee beans have a smooth, slightly shiny surface with clear grooves running down their centers. To the right of the plate, there are whole dark chocolate pieces with a glossy and textured surface, and scattered around both the beans and chocolate are multiple small, shiny coffee beans. The background features a white marbled texture. The scene conveys rich, deep brown tones with a mix of smooth and slightly rough textures. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of instant coffee crystals?

It’s best to use instant coffee crystals here as they dissolve completely and blend into the dough without adding extra moisture. Brewed coffee could change the dough’s consistency.

Why is cream cheese included in these cookies?

Cream cheese adds a subtle tanginess and moisture, resulting in a soft, tender cookie with a richer texture than traditional chocolate cookies.