Go Back
white chocolate and coffee cookies on white plate
Print Recipe
5 from 3 votes

White Chocolate Espresso Cookies

Chewy White Chocolate Espresso Cookies are made with real espresso powders and white chocolate chips. The cookies will delight coffee lovers and would make a delicious treat.
Keyword: Christmas Cookies, cookies, espresso, white chocolate, white chocolate espresso cookies


  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoons espresso powder
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup light brown sugar
  • 3/4 cup white granulated sugar
  • 1 whole egg
  • 1 egg yolk
  • 2 teaspoons vanilla
  • 1 cup white chocolate chips


  • In a small bowl, whisk together the dry ingredients: flour, salt, baking soda, and espresso powder.
  • In a large bowl of a stand mixer, beat the butter and both sugars together until light and fluffy, about 3 minutes. Add the vanilly, whole egg, and egg yolk and mix until combined and mixture is fluffy, another 2 minutes.
  • Gradually add the dry ingredients to the butter and sugar mixture, beating until combined. Using a wooden spoon, fold in the white chocolate chips. Cover the bowl with plastic wrap and chill the dough for 30 minutes.
  • About 10 minutes before you're going to bake the cookies, preheat the oven to 350 degrees. Line baking sheets with a silicone baking mat or parchment paper. Using a cookie scoop, place 1 tablespoon of cookie dough on prepared baking sheets.
  • Bake for 10-12 minutes. Cool cookies on baking sheet for about 10 minutes before removing to wire cooling racks.


Tips, Tricks, and FAQs

  • If you do not have espresso powder, using an equal amount of instant coffee powder or granules will work fine.
  • Substitute white chocolate chips for semi-sweet chocolate chips or caramel bits.
  • Add pecans if desired
  • Baked cookies can be frozen for up to 3 months
  • Freeze cookie dough balls for up to 3 months, thaw and bake as directed in recipe.
Recipe adapted from Joy the Baker