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Coffee Bean Cookies

vstayton 0

These are the ultimate coffee cookie! These melt-in-your-mouth coffee bean cookies not only taste amazing but are shaped like real coffee beans. The coffee and chocolate just make a harmonious marriage of decadent flavors in these coffee cookies. Coffee and cookies go hand-in-hand and always have but dunk these coffee cookies in chocolate and you have an unbeatable combination.


Absolutely, if you do not have instant coffee you can use two tablespoons of leftover brewed coffee or expresso (not the grounds just the brewed coffee).

This image shows all of the ingredients needed for these coffee bean cookeis
Not pictured: the 3 blocks of Almond bark


These simple ingredients just help to create an amazing mouth-watering dessert. This is such an amazing addition to a cup of coffee. Coffee drinkers everywhere will very much enjoy this amazing cookie.

INSTANT COFFEE Coffee and cookies just go together. I used instant coffee and hot water in this recipe, but you could just as easily use leftover brewed coffee or expresso.

HOT WATER This was simply used to mix the instant coffee granules into the delicious coffee taste used in these cookies.

EGG YOLK The fat content in egg yolks creates a richness in baked goods. They are also emulsifiers, combining fat and liquid ingredients into a cohesive, smoother batter.

POWDERED SUGAR Using powdered sugar in baking, along with cornstarch, help to create a fine texture while creating a very tender cookie.

BUTTER Unsalted is the best, in my opinion, for baking because you can control the amount of salt in your recipes better.

CORNSTARCH Cornstarch binds with the liquids in the batter creating a cookie that spreads out less and creates a soft, thick, and tender cookie. Commercially it is used as an anti-cracking agent.

CAKE FLOUR Cake flour creates a lower-gluten cookie because it is a lower-protein flour. Cake flour used in cookies will create a more delicate, airy, cake-like cookie.

COCOA POWDER This is, of course, added to help create that chocolate/coffee batter that is so mouth-watering.

ALMOND BARK This particular chocolate melts very easily and is used to create a drool-worthy chocolate-covered coffee cookie.

SALT Salt is a flavor enhancer, so in baking, it helps to create an even sweeter taste.

Using the edge of a serving knife to create an indent down the center of the unbaked coffee bean shaped cookie longways down the center.






1. Start by dissolving the instant coffee and hot water together in a small bowl and whisking well.

Instant coffee being whisked in a glass bowl with water.

2. In a large bowl, cream together the softened butter and powdered sugar.

Mixing the butter and sugar together in a glass bowl with a spatula.

3. When well combined, stir in the egg yolk and mix again.

Adding an egg yolk into the batter.

4. Now pour in the coffee and thoroughly combine.

Adding coffee to batter

5. Once the batter is well mixed, add in the cake flour, cornstarch, cocoa powder, and salt.

Adding salt to the dry ingredients

6. When this is completely mixed, place in the refrigerator for 30 minutes or freezer for 10 minutes.

7. Scoop out 1 teaspoon of batter at a time rolling in your hands to create oval bean-shaped cookies.

Creating the oval/coffee bean shaped cookies with my hands

8. Place these on a silicone mat or parchment paper-lined cookie sheet.

9. Press a lengthwise groove in the tops of each cookie lengthwise to look like a coffee bean. (Use the side of a toothpick, the back edge of a knife, server, or similar utensil).

Pressing a toothpick into a bean shaped cookie to create the indent down the center lengthwise to create the coffee bean look.

10. Chill once again for 30 minutes in the refrigerator or 10 minutes in the freezer.

11. Now you can preheat your oven to 340 F.

12. After chilling place them into the oven for 12 minutes.

13. Cool on a wire rack.

Cookies cooling on a wire rack before dunking in chocolate.

14. Melt the 3 squares of Almond Bark in the microwave stirring after every 30-second increment until smooth and well combined.

Dunking a cookie into a bowl of belted chocolate

15. Dunk the cooled cookies in the chocolate and place them on wax paper to harden.

Cookies that have been dunked in chocolate setting on wax paper to harden.

16. Serve and enjoy!!

*  Cornstarch can be replaced with equal parts of flour (cake or all-purpose)

*You can also use leftover brewed coffee or expresso for this recipe. You do not have to use instant coffee

*These can be stored up to 5 days on the counter or up to a week in the refrigerator.

*You can freeze these ahead of time to use later. Just shape the cookies, put the crease down the center and double bag in airtight freezer bags. Keep them up to 3 months, then defrost overnight in the refrigerator then place them straight in the oven as normal.


Yes. You can make this recipe and shape the cookies then double bag them in freezer bags and remove as much air as possible then freeze them for up to three months. Defrost in the refrigerator overnight the night before you plan on baking them. Take them from the fridge and place them on a silicone mat on your baking sheet and bake as normal.


You can keep these in a sealed container on the counter for up to five days or up to a week in the refrigerator.

Here are some other recipes you may enjoy:

Black Forest Brownies

Oreo Cheesecake Brownies

White Chocolate Raspberry Brownies

Coffee Bean Cookies

These delicious coffee bean cookies not only look like coffee beans but taste like coffee. What an amazing treat to enjoy with your cup of coffee! Melt in your mouth delicious, you are going to want to try these!
Prep Time 10 minutes
Cook Time 12 minutes
Refrigerate 1 hour
Course Dessert, Snack
Cuisine American
Servings 36 cookies
Calories 41 kcal


  • 1 small bowl
  • 1 large bowl
  • baking sheet
  • silicone mat


  • tsp instant coffee
  • 1 tbsp hot water
  • 1 egg yolk
  • c powdered sugar
  • c butter, softened
  • 1 c cake flour
  • 2 tbsp cornstarch
  • 2 tbsp cocoa powder
  • ¼ tsp salt
  • 3 blocks almond bark


  • In a small bowl whisk together the instant coffee and hot water until completely dissolved.
  • In the large bowl use a spatula and mix together your butter and powdered sugar.
  • Then add in the egg yolk and mix again.
  • Now add in the coffee and stir until totally blended.
  • Time for the dry ingredients. I use a sifter and sift in the cake flour, cornstarch, and cocoa powder. Than top with the salt and mix until combined.
  • Refrigerate for 30 minutes.
  • After refrigerating, scoop out a teaspoon of batter and roll in your hands creating an oval (bean shaped) cookie. Place them down on the silicone mat lined baking sheet.
  • To create the indent down the center (lengthwise) you can use the side of a toothpick, back of a knife or the edge of something like that. (gently press down along the center of the cookie lengthwise.
  • Refrigerate again for 30 minutes. Preheat your oven at this time to 340°F.
  • Place in the oven for 12 minutes and then cool on a wire rack.
  • While they are cooling I melt the almond bark in a bowl in the microwave stirring after each 30 second increment until smooth.
  • Now dunk your cookies in the melted chocolate and place on wax paper to harden or enjoy them plain.


*If you don’t have cornstarch you can replace it with equal amounts of cake flour or all-purpose flour.
*You can also use 2 Tablespoons of brewed coffee or expresso instead of instant.
*Store them in an airtight container for up to 5 days.
*You can make these ahead of time, shape into the coffee bean shapes and freeze them for up to 3 months. Thaw them in the refrigerator overnight and bake as stated above. 
**NUTRITIONAL DISCLAIMER The nutritional information shown is an estimate, and is determined from online calculators. 


Serving: 2cookiesCalories: 41kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 10mgSodium: 30mgPotassium: 10mgFiber: 0.2gSugar: 2gVitamin A: 60IUCalcium: 2mgIron: 0.1mg
Tried this recipe?Let us know how it was!

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