Introduction

Oh, hello there, friend! Come on in and grab a mug of something warm. There’s just something so comforting about the smell of coffee, isn’t there? It always makes me think of cozy mornings, lazy afternoons, or a little pick-me-up during a busy day. What if I told you we could capture that warm, coffee-shop vibe in a cookie? Yep, we’re talking about these Easy Cappuccino White Chocolate Cookies! They’re like your favorite coffee drink decided to become a sweet, chewy hug. And trust me, they are SO incredibly simple to whip up. If you can cream butter and sugar, you can make these beauties!

Why You’ll Love This Recipe

Ready to fall head over heels for these cookies? Here’s why they’re about to become your new favorite:

Fast: From mixing bowl to cookie jar in less than an hour!
Easy: Perfect for beginners or when you just want a quick baking fix.
Giftable: Tie a ribbon around a stack, and you’ve got the perfect thoughtful treat.
Crowd-pleasing: Who can resist the magic combo of coffee and white chocolate? Not anyone I know!

Ingredients

Alright, let’s gather our goodies! Most of these are probably already hanging out in your pantry.

170g (¾ cup) unsalted butter: Make sure it’s softened to room temperature! This helps it cream beautifully with the sugar.
150g (¾ cup) brown sugar: Light or dark works! This gives our cookies that lovely chewiness and a hint of caramel flavor.
50g (¼ cup) granulated sugar: For a little extra sweetness and helps with spread.
1 large egg: Your binding buddy! Make sure it’s at room temperature too.
1 teaspoon vanilla extract: Classic, essential, and adds that perfect baseline flavor.
218g (1 ¾ cups) all-purpose flour: The structure for our cookie dreams.
2 ½ teaspoon instant espresso powder: This is where the magic happens! Make sure it’s instant and dissolves easily. It gives a wonderful, deep coffee flavor without being bitter.
1/2 tsp ground cinnamon: A little pinch to complement the coffee and add warmth.
½ teaspoon baking powder: Helps the cookies puff up slightly.
½ teaspoon baking soda: Reacts with the brown sugar to create chewiness and spread.
½ teaspoon salt: Don’t skip this! It balances all the sweetness.
170g (1 cup) white chocolate chips: Creamy, sweet chunks of heaven that pair perfectly with the coffee flavor.

How to Make It

Okay, apron on? Let’s do this! Making these cookies is a breeze.

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This makes cleanup SO much easier!
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer (or a sturdy whisk and some elbow grease!). Beat until the mixture is light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract. Beat until just combined, scraping down the sides of the bowl as needed.
In a separate medium bowl, whisk together the all-purpose flour, instant espresso powder, ground cinnamon, baking powder, baking soda, and salt. Make sure the espresso powder is fully mixed into the flour – you don’t want clumps!
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Stop as soon as you see no dry streaks of flour.
Stir in the white chocolate chips by hand using a spatula or wooden spoon. Make sure they’re evenly distributed throughout the dough.
Scoop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between cookies. I like to use a cookie scoop for uniform size – they bake more evenly!
Bake for 9-12 minutes, or until the edges are lightly golden and the centers look set but still slightly soft.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up without breaking.

Substitutions & Additions

Want to play around a little? Here are some fun ideas:

Chocolate Swap: Not a white chocolate fan? Use milk chocolate chips, dark chocolate chips, or even chopped chocolate chunks instead!
Nutty Crunch: Add a handful of chopped walnuts or pecans along with the chocolate chips for some texture.
Extra Coffee Boost: If you really love coffee, you could add a swirl of melted dark chocolate mixed with a tiny bit more espresso powder on top after baking.
Different Extract: A touch of almond extract or even a hint of rum extract could be interesting additions.

Tips for Success

Just a few little pointers to make sure your cookies turn out absolutely perfect:

Measure your flour correctly! Spoon it into your measuring cup and level it off with a knife. Scooping directly from the bag can pack it down and lead to dry cookies.
Don’t overmix the dough. Once the dry ingredients are added, mix just until combined. Overmixing develops the gluten too much, resulting in tough cookies.
Room temperature ingredients really matter. Softened butter creams properly, and a room temperature egg emulsifies better into the dough.
Don’t overbake! These cookies are best when they’re slightly soft in the center. They’ll continue to set up as they cool on the baking sheet.
Chill the dough (optional but recommended!). If you have time, chilling the dough for 30 minutes in the fridge helps the flavors meld and prevents the cookies from spreading too much.

How to Store It

Got leftovers? (Highly unlikely, but just in case!)

Store baked cookies in an airtight container at room temperature for up to 3-4 days. They tend to get softer over time, which I honestly kind of love!

You can also freeze baked cookies in a freezer-safe container or bag for up to 3 months. Thaw at room temperature.

Cookie dough can be stored in an airtight container in the fridge for 3-4 days, or scooped into balls and frozen on a baking sheet, then transferred to a freezer bag for up to 3 months. Bake frozen dough balls directly from the freezer, adding a couple of minutes to the baking time.

FAQs

Here are a couple of questions folks often ask:

Q: Can I use regular instant coffee instead of espresso powder?
A: You can, but instant espresso powder has a much finer texture and more concentrated coffee flavor, which works best for baking. Instant coffee granules might not dissolve as well and the flavor won’t be as rich.

Q: What if I don’t have white chocolate chips?
A: No problem! You can use any kind of chocolate chips or even chopped chocolate bars that you like. Milk or dark chocolate are also delicious pairings with coffee.

Q: Can I make the dough ahead of time?
A: Absolutely! The dough can be made and stored in the fridge for a few days, or frozen for longer. Baking from chilled or frozen dough often results in thicker, chewier cookies!

Easy & Cozy Cappuccino White Chocolate Cookies

Capture that warm, coffee-shop vibe in a cookie with these incredibly simple Easy Cappuccino White Chocolate Cookies! They are like your favorite coffee drink decided to become a sweet, chewy hug.

Print Recipe Pin Recipe

Cook Time 12

Equipment

Electric mixer or sturdy whisk
Large bowl
Medium bowl
Baking sheets
Parchment paper
Spatula or wooden spoon
Cookie scoop optional
Wire rack

Ingredients

Hauptzutaten

170 g unsalted butter softened to room temperature
0.75 cup unsalted butter softened to room temperature
150 g brown sugar light or dark
0.75 cup brown sugar light or dark
50 g granulated sugar
0.25 cup granulated sugar
1 large egg at room temperature
1 teaspoon vanilla extract
218 g all-purpose flour
1.75 cup all-purpose flour
2.5 teaspoon instant espresso powder
0.5 tsp ground cinnamon
0.5 teaspoon baking powder
0.5 teaspoon baking soda
0.5 teaspoon salt
170 g white chocolate chips
1 cup white chocolate chips

Instructions

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer (or a sturdy whisk and some elbow grease!). Beat until the mixture is light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract. Beat until just combined, scraping down the sides of the bowl as needed.
In a separate medium bowl, whisk together the all-purpose flour, instant espresso powder, ground cinnamon, baking powder, baking soda, and salt. Make sure the espresso powder is fully mixed into the flour – you don't want clumps!
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix! Stop as soon as you see no dry streaks of flour.
Stir in the white chocolate chips by hand using a spatula or wooden spoon. Make sure they're evenly distributed throughout the dough.
Scoop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between cookies. Use a cookie scoop for uniform size if desired.
Bake for 9-12 minutes, or until the edges are lightly golden and the centers look set but still slightly soft.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Measure flour correctly by spooning and leveling. Do not overmix the dough. Ensure ingredients are at room temperature. Do not overbake; cookies should be slightly soft in the center. Optional but recommended: Chill the dough for 30 minutes before baking to help flavors meld and prevent spreading. Store baked cookies in an airtight container at room temperature for 3-4 days, or freeze for up to 3 months. Cookie dough can be refrigerated for 3-4 days or frozen for up to 3 months; bake frozen dough directly, adding time.