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These espresso brownie cookies bring together the rich, fudgy texture of brownies with the chewy bite of cookies, plus the bold kick of espresso. The batter mixes up quickly, bakes in minutes, and uses simple pantry ingredients. The espresso powder deepens the chocolate flavor while adding a subtle coffee note that makes each bite taste sophisticated. Perfect for a pick-me-up treat, these cookies deliver coffee shop flavor straight from your kitchen.
Espresso brownie cookies combine rich chocolate flavor with a subtle espresso kick. They bake chewy, taste decadent, and come together quickly for easy treats.
You might also like s’mores brownie bites, cinnamon roll sugar cookies, tiramisu brownies, cafe con miel, and cream cheese brownies.
Why You’ll Love It
Deep flavor: Chocolate and espresso give a bold, rich taste.
Quick baking: Mix the batter in one bowl and bake in minutes.
Perfect texture: Chewy centers pair with crisp edges.
Simple ingredients: Uses pantry staples you likely have on hand.
Chocolate Espresso Brownie Cookies Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Salted butter: Adds richness and moisture to the dough.
Semi-sweet chocolate chips: Melt for the base, giving deep chocolate flavor.
White granulated sugar: Sweetens the cookies and balances the espresso.
Light brown sugar: Adds moisture and a hint of caramel flavor.
Eggs: To bind the ingredients and add structure.
All-purpose flour: Provides the base for the cookies.
Baking powder and baking soda: Help the cookies rise and stay soft.
Cocoa powder: Adds intense chocolate flavor.
Espresso powder: Deepens the chocolate flavor and adds subtle coffee taste.
How to Make Espresso Brownie Cookies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Melt butter and chocolate: Microwave in short intervals, stirring until smooth.
Add sugars: Whisk in white and brown sugar until dissolved.
Mix in eggs: Add eggs and whisk until combined.
Add dry ingredients: Stir in flour, baking powder, baking soda, cocoa powder, and espresso powder until no dry spots remain.
Scoop and bake: Drop cookie dough balls onto a baking sheet with a cookie scoop, spacing 2 inches apart, and bake until edges are set.
Cool: Let cookies sit on the pan to cool slightly, then transfer to a wire rack to cool completely.
Substitutions and Variations
Gluten-free option: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour.
Extra chocolate: Stir in extra chocolate chips before baking for more richness or substitute chopped chocolate chunks to give bigger pockets of chocolate.
A touch of salt: Sprinkle a tiny bit of flaky sea salt over the cookies.
Chocolate chips: Try dark chocolate chips or white chocolate chips in your brownie cookie dough.
Stronger espresso flavor: Add an extra tablespoon of espresso powder for a bolder taste.
Nutty twist: Stir in chopped walnuts or pecans for crunch.
Serving Suggestions
With a hot drink: Enjoy a latte breve, boozy peanut butter hot chocolate or pumpkin spice whipped dalgona coffee with your brownie cookies.
With other sweet treats: Whip up some black and white cookies to go with them, or perhaps some cherry pie cookies.
For dessert: Enjoy these cookies as they are or pair them with ice cream for an indulgent treat.
How to Store Brownie Espresso Cookies
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can freeze baked cookies in a single layer, then store in a freezer bag for up to 2 months. The texture may turn slightly drier once thawed, so they’re best enjoyed fresh.
Top Tips
Don’t overbake: Pull cookies when edges are set but centers still look slightly soft.
Use Dutch process cocoa: It gives a deeper chocolate flavor.
Space cookies well: They spread, so leave room on the baking sheet.
Mix gently: Overmixing makes the cookies tough.
Chocolate Espresso Brownie Cookies FAQs
Yes, you can chill it for 24 hours before baking.
No, regular cocoa powder works if that’s what you have.
The butter may have been too warm; chill the dough briefly before baking next time, if needed.
Espresso Brownie Cookies Recipe
Espresso Brownie Cookies
Equipment
- Cookie Scoop or Large Spoon
Ingredients
- ½ Cup salted butter, at room temperature
- 1 Cup semi-sweet chocolate chips
- ½ Cup white granulated sugar
- ½ Cup light brown sugar, firmly packed
- 2 eggs, large
- ½ Cups all-purpose flour
- 1 Teaspoon baking powder
- ½ Teaspoon baking soda
- ⅓ Cup cocoa powder
- 3 Tablespoons espresso powder
Instructions
- Preheat your oven to 350°F.
Make the Cookie Dough
- Combine the butter and chocolate chips in a large mixing bowl.
- Melt the ingredients in the microwave and then whisk to combine.
- Add the white and brown sugar to the bowl.
- Whisk until the sugar is dissolved and then whisk in the eggs.
- Gently whisk in the flour, baking powder, baking soda, cocoa powder, and espresso powder. Make sure no pockets of dry ingredients remain in your cookie dough.
Shape and Bake the Cookies
- Use a standard size cookie scoop to drop balls of cookie dough onto a baking sheet.
- Space your cookies 2 inches apart to account for spreading.
- Bake for 11 minutes.
Let Them Cool
- Let your cookies cool on the pan for a few minutes.
- Remove them to a wire cooling rack to cool completely.
Notes
Use Dutch process cocoa: It gives a deeper chocolate flavor.
Space cookies well: They spread, so leave room on the baking sheet.
Mix gently: Overmixing makes the cookies tough.
Nutrition
With their fudgy centers, crisp edges, and subtle coffee kick, espresso brownie cookies bring together the best parts of brownies and cookies in one treat. They mix up quickly with simple ingredients and bake into chewy, chocolate-packed bites that taste like they came from a café. The espresso powder takes the chocolate flavor deeper, giving you a bold cookie that’s rich, chewy, and easy to make anytime you crave a pick-me-up. This recipe is for the chocolate lover in you.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
