Name: White Chocolate Coffee Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Ingredients: 170 g (¾ cup) unsalted butter; 150 g (¾ cup) light or dark brown sugar; 50 g (¼ cup) granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 218 g (1 ¾ cups) all‑purpose flour; 2½ teaspoons instant espresso powder; ½ teaspoon ground cinnamon; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 170 g (1 cup) white chocolate chips

I adore how these cookies combine the comforting warmth of espresso with creamy white chocolate chips. The browned butter brings an extra layer of rich, nutty flavor and chewy texture. It’s like enjoying a cappuccino and a cookie in one bite—fittingly decadent and totally approachable

White Chocolate Coffee Cookies

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsalted butter (to brown)
Light brown sugar plus granulated sugar
Egg
Vanilla extract
All‑purpose flour
Instant espresso powder or instant coffee granules
Ground cinnamon
Baking powder
Baking soda
Salt
White chocolate chips

directions

I melt the butter in a saucepan and let it brown over 3–4 minutes until it smells toasty and the solids are golden. Then I pour it into a bowl to cool about 8–10 minutes
I preheat the oven to 350 °F (180 °C) and line a baking sheet with parchment.
I whisk flour, espresso powder, cinnamon, baking soda, baking powder, and salt in a bowl
In another bowl, I stir together the cooled butter, brown sugar, and granulated sugar until smooth, then whisk in the egg and vanilla.
I fold the dry ingredients into the wet just until combined, then stir in the white chocolate chips
I scoop dough balls about 1½ Tbsp each, space them at least 2 inches apart on the baking sheet, and bake for about 10 minutes, until the edges are light golden but the centers still soft. After baking, I gently press a few extra white chocolate chips into the tops while they’re warm

Servings and timing

This recipe yields around 18 cookies. Prep (browning butter, mixing, scooping) takes about 10 minutes, bake time around 10 minutes, plus cooling ~10 minutes—total time roughly 30 minutes

Variations

I sometimes swirl in a little caramelized white chocolate (like Dulcey) for extra butterscotch flavor. It pairs beautifully with espresso
I may blend in chopped toasted nuts (almonds or pecans) for crunch and texture.
To deepen coffee flavor, I occasionally replace cinnamon with a pinch of espresso-charged cocoa powder.

storage/reheating

I store leftover cookies in an airtight container at room temperature for up to 4 days. If I make a large batch, I freeze them in zip-top bags—thawing at room temperature keeps them chewy. They don’t require reheating, but warming slightly helps meld the chocolate for an indulgent bite.

FAQs

Can I skip browning the butter?

Yes—plain melted butter works, but browning it adds that nutty, deep flavor I love in these cookies

Can I use regular coffee instead of espresso powder?

Instant espresso powder dissolves best for even flavor and minimal grit. Ground coffee can be used, but it may remain grainy in the dough.

Do these cookies need chilling?

No—they’re a no-chill dough. I only wait for the browned butter to cool slightly before mixing and baking right away

Can I make them vegan or dairy-free?

I’d substitute vegan butter and use dairy-free white chocolate chips. Flavor and texture stay great if adjusted properly.

Does the cinnamon matter?

A pinch of cinnamon enhances the espresso note and warms the flavor without being overtly spicy—it’s subtle but adds depth.

Conclusion

I find these White Chocolate Coffee Cookies ideal for coffee lovers—chewy with crisp edges, warmed by brown butter and espresso, punctuated by sweet white chocolate. They’re quick to make and richly satisfying. Let me know if you’d like a gluten-free version, nut mix-ins, or options with caramel or dark chocolate flavor twists!