Cappuccino Cookies

Who doesn’t love a little coffee kick in a cake or cookie? These are the perfect answer to your coffee cravings, and as an added bonus, there’s chocolate in there as well! Hooray! So I guess these are more of a mocha cookie, but if you want to switch things up, milk or white chocolate chips would work as well and give a creamier flavour. There’s no faffing about with dissolving the coffee in this one, just chuck in the instant stuff – brilliant. And it throws some lovely speckly coffee flecks through them which looks delicious!

Cappuccino Cookies

Makes 12


100g butter or baking spread
100g caster sugar
1 egg
1 1/2 tsp vanilla extract
150g plain flour
1/2 tsp bicarbonate of soda
1/2 tsp salt
2 tbsp instant coffee
100g dark chocolate chunks


  1. Using a hand or stand mixer, beat together the butter and sugar until light and fluffy, about 3-4 minutes.
  2. Add the egg and vanilla and continue to mix until combined.
  3. Once it’s all incorporated, add your flour, bicarbonate of soda, salt and instant coffee and slowly mix until it’s combined.
  4. Make sure your chocolate chunks are nice and small, then fold them in.
  5. Cover the mixture and chill it in the fridge for a minimum of an hour.
  6. Preheat your oven to 200°C/180°C fan/Gas Mark 6 and line two baking trays with baking paper or reusable liner.
  7. Divide your mixture into 12 rounded, even portions and pop them into the oven for 12 minutes. The edges should be just beginning to turn brown.
  8. Cool on the trays for a few minutes before transferring to a cooling rack.


Adapted from Fresh April Flours


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