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–+ servings
Cappuccino Cookies

Chewy Cappuccino Cookies with White Chocolate Delight

These Chewy Cappuccino Cookies blend rich espresso and toasted brown butter, delivering a delightful treat perfect for coffee lovers.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 stick unsalted butter Provides fat and moisture; substitute with salted butter if needed.
  • 1 cup brown sugar Adds richness; coconut sugar can replace it.
  • 1/2 cup granulated sugar Can be swapped with a sugar alternative.
  • 2 teaspoons instant espresso powder Intensifies flavor; instant coffee is a substitute.
  • 1 teaspoon cinnamon Adds warmth; can be omitted.
  • 2 cups all-purpose flour Gluten-free flour works as a substitute.
  • 1/2 teaspoon baking powder Key leavening agent; check for freshness.
  • 1/2 teaspoon baking soda Key leavening agent; check for freshness.
  • 1 large egg Can be replaced with a flax egg or applesauce.
For the Sweet Touch
  • 1 cup white chocolate chips Sweet bursts; swap for dark chocolate if desired.

Equipment

  • medium saucepan
  • large mixing bowl
  • Electric mixer
  • Baking Sheet
  • parchment paper
  • Spatula or wooden spoon

Method
 

Step-by-Step Instructions
  1. In a medium saucepan, melt the unsalted butter over medium heat until golden brown, about 3-4 minutes. Let cool for 8-10 minutes.
  2. In a large mixing bowl, combine cooled brown butter, brown sugar, granulated sugar, egg, and vanilla extract. Mix until smooth and glossy, about 2 minutes.
  3. In a separate bowl, whisk together flour, espresso powder, cinnamon, baking powder, baking soda, and a pinch of salt.
  4. Gradually stir the dry ingredients into the wet ingredients until just combined, being careful not to over-mix.
  5. Fold in the white chocolate chips until evenly distributed.
  6. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll dough into balls and place them 2 inches apart on the sheet.
  7. Bake for 9-10 minutes until edges are set but centers remain soft; they will continue to firm as they cool.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 30mgIron: 1mg

Notes

Store cookies in an airtight container at room temperature for up to 7 days, or freeze unbaked dough for future baking.

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