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Chocolate Chip Espresso Bean Cookies

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When you want to classic cookie, but not necessarily a classic cookie taste, these Chocolate Chip Espresso Bean Cookies are a real eye-opener.

A vertical closeup of a stack of Chocolate Chip Espresso Bean Cookies with a glass of milk with a blue straw in the background.

**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Chocolate Chip Espresso Bean Cookies is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.

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A vertical closeup of some Chocolate Chip Espresso Bean Cookies on a wooden board along with chocolate covered espresso beans.

The ingredient list:

**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned

Kitchen tools and equipment needed:

Because they have a wonderful coffee flavor that isn’t overpowering but compliments the chocolate flavor nicely.

Can the kiddos eat these chocolate chip coffee bean cookies?

I’d say yes, but if you’re concerned about the coffee beans then maybe you’d better make a batch without the beans.

Or divide the dough in half and add the coffee beans to only half of the dough.

That said, there probably aren’t enough coffee beans, per cookie, to rev the kids up, but they do have a distinct coffee flavor that the kids may, or may not, enjoy.

How many cookies does this recipe make?

Based on the medium-sized cookie scoop I used I got 3½ dozen cookies out of one batch of dough.

A bunch of Chocolate Chip Espresso Bean Cookies on a baking sheet with parchment paper.

Salted butter or unsalted butter?

I go against the norm on this because I always use salted butter for baking.

Personally, I don’t feel that the amount of salt in salted butter will make any baked good overly salty.

Unless of course, you know that your salted butter is overly salty, in which case I would suggest cutting slightly back on the amount of salt used in this recipe. Or use unsalted butter instead.

Can this dough be frozen after making?

Sure thing.

I’d suggest diving the dough in half before wrapping it well in two layers of plastic wrap before freezing.

Label and date the packages, and freeze for up to 3 months.

Thaw the dough in the refrigerator for 24 hours and then continue on with the scooping and baking time as written in the recipe.

The step-by-step photo instructions:

  • Preheat the oven to 375-degrees Fahrenheit.
  • In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (approximately 2 minutes).
  • Use a spatula to scrape down the bowl.
  • Add the eggs and vanilla to the butter/sugar mixture and blend until fully combined.
  • In a large bowl whisk together the flour, baking soda, and salt.
  • Blend the flour mixture (half at a time) into the butter and egg mixture until fully blended (scraping down the sides of the bowl as needed), but being careful to not overmix the dough.
  • Add the chocolate chip and chocolate covered espresso beans to the batter and blend lightly to combine.
  • Use a medium-sized cookie scoop to drop the batter onto parchment-lined baking sheets (12 cookies per sheet) and bake in a preheated oven for 9 – 11 minutes rotating the cookie sheets halfway through baking.
  • Cool the cookies completely on wire cooling racks before serving.

Can these cookies be frozen after baking?

Yep!

Freeze them in air-tight containers with parchment paper between layers for up to 3 months.

Thaw completely at room temperature before serving.

Additional chocolate recipes you’ll also enjoy:

*Chocolate Chip Dessert Loaf (pictured below and featured in the video)

Chocolate Chip Dessert Loaf with Coconut and Pecans is rich and decadent. A small slice will go a long way in satisfying your sweet tooth…but a large slice is even better! LOL

Sliced Chocolate Chip Dessert Loaf with Coconut and Pecans

*Chocolate Graham Cracker Toffee (not shown)

This Chocolate Graham Cracker Toffee wins my (self-proclaimed) blue ribbon award for the best and easiest candy I have ever made. Since I’ve made it twice in the past week, that’s proof positive! When you make it, you’ll understand why! Trust me.

*Double Chocolate Cherry Bundt Cake (shown below)

This Chocolate Cherry Bundt Cake is a chocolate and cherry lovers dream come true! It’s a rich, dense cake with a brownie-like consistency, and you have my promise that the chocolate and cherry taste will make you swoon with delight!

An offset photo of a Double Chocolate Cherry Bundt Cake with fresh cherries piled in the center and mint.

*No-Bake Peanut Butter and Chocolate Granola Jumbles (not shown)

This fast and easy recipe for No-Bake Peanut Butter and Chocolate Granola Jumbles will satisfy your sweet tooth and give you a boost of energy which will last you all through the afternoon.

*Chocolate Chip Espresso Bean Cookies (shown below) THIS IS THE PLACE!!

A two image vertical collage along with a title text overlay graphic for Chocolate Chip Espresso Bean Cookies

*Chocolate Chip Cookies with Pomegranate Seeds from Trail and Eater

“Sweet from cinnamon and vanilla, and slightly tangy from the seeds, these cookies are addicting!”

*Browned Butter Toffee Chocolate Chip Cookies from Pastry Chef Online

“Browned butter and toffee chips take this easy to make chocolate chip cookie to new heights!”

*Derby Cookies from This Mom’s Menu

Take your standard chocolate chip cookie up a notch with these delicious Derby Cookies. These cookies combine all the flavors of the Derby Pie and put them into one delicious cookie!

*Gluten-Free Chocolate Chip Hazelnut Cookies from Fearless Dining

These delicious homemade gluten free chocolate chip hazelnut cookies are slightly crisp on the edges and chewy in the middle. They practically melt in your mouth.

Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s chocolate chip cookie recipe with chocolate covered espresso beans.

If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. Thank you. 🙂

A photo of a stack of Chocolate Chip Espresso Cookies on a wooden board with a glass of milk and a blow of chocolate chips in the background.

CHOCOLATE CHIP ESPRESSO BEAN COOKIES

Renee – Kudos Kitchen
When you want to classic cookie, but not necessarily a classic cookie taste, these Chocolate Chip Espresso Bean Cookies will be a real eye-opener.
5 from 4 votes
Prep Time 10 mins
Cook Time 11 mins
Total Time 21 mins
Course Dessert – Cookies
Cuisine American Comfort Food
Servings 42 cookies
Calories 147 kcal

Ingredients
  

  • 1 cup (2 sticks) butter, softened to room temperature
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon coarse salt
  • ¾ cup semi-sweet chocolate chips
  • cups chocolate covered espresso beans

Instructions
 

  • Preheat the oven to 375-degrees Fahrenheit.
  • Cream the softened butter, packed brown sugar, and granulated sugar in a large bowl until light and fluffy (approximately 2 minutes). Use a spatula to scrape down the bowl.
  • Add the eggs and vanilla to the butter/sugar mixture and blend until thoroughly combined.
  • In a large bowl, whisk together the flour, baking soda, and salt.
  • Blend the flour mixture (half at a time) into the butter and egg mixture until just blended (scraping down the sides of the bowl as needed), but be careful not to overmix the dough.
  • Add the chocolate chip and coffee beans to the batter and blend lightly to combine.
  • Use a medium-sized cookie scoop to evenly drop the batter onto parchment-lined baking sheets (12 cookies per sheet) and bake in a preheated oven for 9 – 11 minutes rotating the cookie sheets halfway through baking.
  • Cool the cookies completely on wire cooling racks before serving.

Notes

The dough may be frozen for up to 3 months prior to baking. Thaw in the refrigerator and bake as per the recipe instructions.
Baked cookies may be frozen for up to 3 months in an air-tight freezer container.
If desired split the cookie dough in half (before scooping and baking) and add the chocolate-covered espresso beans (decreased to 1 cup) to half of the dough only.

Nutrition

Serving: 1Calories: 147kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 21mgSodium: 127mgPotassium: 56mgFiber: 1gSugar: 11gVitamin A: 150IUCalcium: 15mgIron: 1mg
Keyword chocolate chip espresso bean cookies, chocolate chip espresso cookies, chocolate chip with espresso bean cookies
Tried this recipe?Let us know how it was!

Thank you so much for visiting me here today in my Kudos Kitchen!

I sincerely hope you’ve enjoyed today’s chocolate chip cookie recipe with cocoa covered espresso beans as much as I’ve enjoyed bringing it to you!

A horizontal photo of a baking sheet and wooden tray filled with Chocolate Chip Espresso Bean Cookies.

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Recipe Rating




Katherine

Wednesday 3rd of November 2021

What a tasty way to make espresso cookies! I love that they have chocolate coffee beans!

Renée

Wednesday 3rd of November 2021

I totally agree with you, Katherine! I hope you have a delicious day! Renee

wilhelmina

Tuesday 2nd of November 2021

I love chocolate espresso beans but I had never thought of adding them to cookies, genius idea! These are my new favorite!

Renée

Wednesday 3rd of November 2021

Awesome, Wilhilmina! Enjoy your day! Renee

Amanda Fink

Tuesday 2nd of November 2021

I absolutely love this combination of espresso beans in a chocolate chip cookie. So good!

Renée

Wednesday 3rd of November 2021

I couldn't agree more. Thanks, Amanda! Renee