Cappuccino Cookies combine fudgy cocoa cookies with homemade cappuccino chips for a gourmet treat packed with flavor. The chips provide creamy coffee taste that perfectly complements the crackled chocolate fudge cookies.
Why you'll love these cappuccino cookies
- Easy homemade cappuccino chips add creamy coffee flavor to the cookies.
- "Blooming" the cocoa powder with hot water gives these cookies rich chocolate fudge flavor.
- Heat resistant ingredients makes these cookies ideal for hot weather care packages.
Cappuccino Cookies are a crunchy treat for coffee lovers. For a soft cookie with a caffeine boost try Chocolate Mocha Cookies.
Ingredients
This is an overview of the ingredients. The full measurements and detailed instructions are in the printable recipe card at the bottom of the page.
- White chocolate chips: Use white chocolate chips in this recipe rather than a white chocolate bar. Chips contain stablizer which will help keep the cappuccino chunks from melting into the cookie dough. Guittard is my preferred brand of ethically sourced, slave free white chocolate.
- Instant espresso powder: Espresso powder is very finely ground which helps it disperse throughout the chocolate and the cookie dough. Using larger instant coffee granules could result in bits of bitterness in the cookies. Instant espresso powder is available in the coffee aisle of most supermarkets. My favorite brand for baking is King Arthur.
- Cocoa powder: For the richest chocolate flavor, Dutch process (alkalized) cocoa is recommended. Guittard is my preferred brand of ethically sourced, slave free cocoa powder.
Instructions
This is an overview of the ingredients. The full measurements and detailed instructions are in the printable recipe card at the bottom of the page.
- Melt white chocolate.
- Add coffee extract to melted white chocolate.
- Stir to thoroughly combine.
- Place the white chocolate mixture between two sheets of wax paper and roll flat.
- To "bloom" the cocoa, stir together the cocoa and boiling water to form a paste.
- Combine the remaining ingredients to form a slightly crumbly dough.
- Add the cocoa paste and cappuccino chunks and mix until uniformly chocolate.
- Scoop dough balls onto a parchment lined baking sheet, top with a few chocolate chunks, and bake.
How to store Cappuccino Cookies for maximum freshness
Stored at room temperature in an airtight container, Cappuccino Cookies stay chewy for a few days before getting slowly crunchier. They are a great dunking cookie for at least 10 days.
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Tips for baking great cappuccino cookies
- Making the cappuccino chips (chunks) takes about 15 minutes and is worth the extra time. The process is easy, the results are delicious, and there is a big reduction in cost for homemade vs. purchased chips.
- Oh! Nuts makes packaged cappuccino chips if you would prefer to purchase them.
- Follow the recipe instructions for "blooming" the cocoa in boiling water. This small step makes a big difference in rich chocolate flavor.
- When mailing cappuccino cookies in hot weather, avoid adding chocolate chunks to the top of the cookie where the chocolate will melt and be messy. Skip the chocolate chunks altogether or be sure they are baking inside of the dough.
More baking with coffee recipes
Coffee Cookies are speckled with bits of ground coffee and topped with eye catching, marbled, coffee icing.
Coffee Loaf Cake is a moist and tender loaf with rich coffee flavor in the cake and in thecreamy coffee.
Chocolate Espresso Spritz Cookies add barista-style flavor to traditional spritz cookies. Sandwiched these buttery cookies with melted chocolate for a special treat ideal for snacking or gifting.
Espresso Chocolate Shortbread Cookies are melt-in-your-mouth espresso cookies with crunchy chocolate toffee bits.
Chocolate Espresso Biscotti crunchy cookies with deep chocolate and coffee flavor, designed for munching, crunching, dipping, and dunking.
Iced Espresso Bars are soft, chewy bars with lots of chocolate and coffee flavor and a crisp cinnamon glaze.
You can read more about heat safe ingredients and find an index of all of the hot weather safe recipes on The Monday Box by clicking here.
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Cappuccino Cookies
Ingredients
Cappuccino chips
- 1 cup white chocolate chips
- 1 teaspoons instant espresso powder
Fudge cookies
- 2 ½ cups all-purpose flour
- 1 tablespoon instant espresso powder
- 1 tablespoon + ¾ teaspoon baking powder
- ¾ teaspoon salt
- ½ cup cocoa powder Dutch-processed
- ¼ cup boiling water
- ⅔ cup butter flavored vegetable shortening
- 1 ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
Cappuccino chips
- In a small microwave safe bowl, melt white chocolate chips at medium power for 1 minute. Stir. If not completely melted, return the bowl to the microwave and heat for 15 second intervals, stirring between intervals, until melted.
- Add espresso powder and stir to blend.
- On a sheet of parchment paper in a baking pan, spread the melted chocolate into a disc ⅛” – ¼” thick.
- Chill the chocolate until hard set, about 10 minutes in the freezer or 15 minutes in the refrigerator. Once hard, chop or break into small chunks.
Fudge cookies
- Preheat oven to 350° F. Line a cookie sheet with parchment paper.
- In a medium bowl, whisk together flour, espresso powder, baking powder, and salt.
- In a small bowl, mix cocoa and boiling water. This “blooming” process intensifies the flavor of the cocoa. The mixture will be thick and paste-like.
- In the bowl of an electric mixer, cream together shortening and sugar.
- Add eggs and vanilla and mix well.
- Slowly add flour mixture until combined. The mixture will look crumbly.
- Add cocoa paste and mix well, until a thick, soft dough forms that is uniformly chocolate brown.
- Stir in cappuccino chips. Optional: reserve half of the chips to place on top of the dough balls before baking.
- Use a medium (2 tablespoon) cookie scoop to place portions of dough onto the prepared cookie sheet, at least 2” apart. Optional: add one or two reserved chocolate chunks to the top of each cookie.
- Bake for 12 minutes. Cookies should be set but still appear shiny in the cracks that form on the surface.
- Allow cookie to cool 5 minutes on the cookie sheet, until firm enough to transfer to wire cooling racks.
- Cookies will remain fresh 10 days or longer when stored at room temperature in an air tight container or zip lock bag. These cookies remain chewy for 3-4 days and then become crunchy.
Notes
- To mail cappuccino cookies in hot weather, don't add chocolate chunks to the top of the cookies. The chocolate will melt in transit and make a mess. Instead, skip the added chocolate chunks or be sure they are baked inside of the dough.
- Double wrap pairs of cookies (with bottoms together) in plastic wrap.
- Place Wrapped bundles of cookies in an airtight container or zip lock bag.
- For longer storage, vacuum sealing is recommended.
Nutrition
First Published: August 31, 2013. Last Updated: August 15, 2025. Updated for revised recipe, additional information, improved photographs, and better reader experience.
Reeni
I love that you made your own cappucino chips! I bet they're absolutely delicious in these fudgy cookies! Such a great flavor combo. You are pretty awesome for coming up with 20 recipes! That is quite an accomplishment.
themondaybox
Thanks, Reeni! I learned so much working on desert safe recipes. The bottom line is I really hope they are useful to the bakers sending care packages to desert zones!
Playing with chocolate chips...flavors and colors....is just fun!!
Malou Perez-Nievera (@malou_nievera)
Hello Wendy,
I am waving hello from the Philippines! I hope you still remember me? It was great meeting you at the Food Media Forum last month. I didn’t have the chance to visit your blog earlier because of an emergency trip back home.
One of my childhood friends gave me some cacao balls, i wonder if it will work with the recipe. I can’t wait to get back to try ir.
Your photos are stunning. Your cookies look so chewy, if only i could grab one right now haha.
Malou
themondaybox
Hi, Malou! I really enjoyed talking to you (and learning about some Filipino food)at The Food Media Forum! I am so sorry to hear that you had to make an emergency trip. I hope the situation has improved and you are doing well!
Now you have me curious about what a cacoa ball could be! Perhaps we can get together for coffee when you return and you can explain it to me. 🙂
Thanks, for your kind compliment on the photos!! I am trying to improve while working with the equipment and lighting (always a challenge) I have available. I would be delighted to share some cookies with you when we have coffee! 🙂
Also, congratulations on your article and interview in Feast Magazine! Between you and Shannon, I can say I know 2 celebrities!! 🙂
Life, Love and Sugar
Making your own cappuccino chips - brilliant! I'm seriously in love with this! Definitely going to try it. 🙂
themondaybox
Thanks, Lindsay! As long as a flavor goes with, or can overpower, the vanilla in white chocolate, it works! I think coffee in a milk chocolate chip would work too! I feel like a mad scientist in the kitchen with my chip experiments. 🙂
Dorothy @ Crazy for Crust
You are a genius to make your own chips!!!! LOVE!
Ashley
I love this Wendy! I've thought about buying those cappuccino chips before but just never did. And now I need to try making them at home instead! Plus, cappuccino and fudge cookies sound rightttt up my alley. I could eat quite a number of these in one sitting!
themondaybox
Thanks, Ashley! The King Arthur chips really are good and I recommend them highly for something special, but for everyday cookies (What? doesn't everyone have cookies every day?!) $7 plus shipping is a bit much. Homemade chips do the trick. I love cappuccino flavor in all kinds of baking!
Anne ~ Uni Homemaker
Cappuccino and fudge? What a delicious combo! This cookie sounds amazing Wendy!
themondaybox
Thanks, Anne! Chocolate and coffee is probably my favorite combo. Really coffee anything is a favorite!!
Suzie
You always have so much patience baking. I envy you. I love cappuccino and coffee flavored things, I know I would devour these cookies in record time. I am not sad to admit that either! 😉 Thanks for all you do with your recipes for desert safe products...you rock!
themondaybox
Thanks, Suzie! I don't know about patience, but I do love to play with ingredients! 🙂 Working with desert safe ingredients only was a challenge, but an amazing beginning to my ongoing learning about military care packages. Though most people don't seem to follow the strictest guidelines (as we have discussed) perhaps having some go-to desert safe recipes would make it easier. That's my plan, anyway. 🙂
shannon
i, for one, love your chip adventures. I've never seen cappuccino chips anywhere (except for the KAF ones), so this is a great alternative to ordering some (and more affordable, for sure). I've never heard of blooming cocoa powder either, but i'm definitely going to try it; i wonder why none of my cookbooks make reference to it? I'm going to do some research. I love what you did with the flavors here, Wendy; and ten days store time! that's wonderful.
sometimes when i'm adding something to melted chocolate (although white chocolate is the touchiest of melted chocolates, in my opinion), it helps if you add it slowly while stirring; a little at a time. white chocolate does seize so easily, so sometimes it's completely unavoidable, but i've done it that way and had it work before.
themondaybox
Thanks for the melted chocolate tip, Shannon!! I will try adding the extract a tiny bit at a time. When it seized up, I kind of expected it and didn't think to try it slowly. I was so surprised that it rolled out smoothly though! It looked like a disaster (or certainly a flop) and it was only its resemblance to cookie dough that made me think of rolling it out between wax paper. 🙂 I am going to look for alcohol free coffee extract because I am wondering if that might make a difference too.
Did you click on the David Lebovitz link about blooming? The recipe I used said, "my mother's recipe". Maybe it is an old (?out dated?) technique or something done more in Europe. Let me know what you find in your research. Chocolate is so outside my skill set!!
Jess @ On Sugar Mountain
You mean I can have my coffee, my chocolate, and my cookie fixes all in one glorious cookie?!?! MIND = OFFICIALLY BLOWN. 😀 Love this recipe, Wendy!
themondaybox
Thank goodness, I don't have to feel guilty that I have done something to your mind, Jess, that could effect your class work. Now that you are an official graduate, my mind blowing cookies "only" effect your real world work. 🙂 Glad you like them. There is no such thing as enough coffee for me. 🙂
gottagetbaked
What a brilliant way of replicating a flavoured chocolate chip! I would've never even thought of making my own so thank you thank you thank you for the idea! They don't sell King Arthur products in Canada so I'm always jealous when I read all the other bloggers using their stuff. I should stock up the next time I'm in the US. These cookies look fabulous!
themondaybox
Thanks, Nancy! I have definitely been on a playing-with-chips kick. The flavored white chocolate seems to work as long as the vanilla flavor of the white chocolate chip goes with the flavor you are adding and you roll out the dough that forms from the seized white chocolate mixed with extract. King Arthur won't ship products to Canada? A lot of there items are only available online in the US...at least I have never seen them anywhere except online. Their flour is in supermarkets and Sur la Table has some of their mixes but I think their flavorings and chips are an online thing.
gottagetbaked
I've never gone onto their website to see if they'd ship here. I'm close enough to the US border that I can easily drive down and stock up. I'm definitely going to try flavouring chips. I'll let you know how it goes!
noyomoco
What a neat idea! Cappuccino chips sound like such a fun ingredient!
themondaybox
I am a coffee/espresso addict, Jennifer. It was by far the hardest thing for me to give up during my two pregnancies. 🙂 Even harder than wine! If there is a way to infuse coffee into a recipe, I am going to try to find it. 🙂