Cappuccino Cookies with White

Homemade Cappuccino Cookies with White Chocolate

There’s something magical about the aroma of fresh-baked cookies. These Homemade Cappuccino Cookies with White Chocolate are no exception! They’re infused with rich coffee flavor and studded with creamy white chocolate chunks. What’s not to love?

5 Reasons You’ll Love This

1. They taste like your favorite café treat at home.
2. Quick to make, perfect for a casual gathering.
3. A delightful twist on classic cookies!
4. The balance of coffee and sweetness is heavenly.
5. Great for sharing with family and friends!

Let’s Talk Ingredients

Gather these simple ingredients for a cookie celebration.

1 cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar, packed
2 large eggs
1 tablespoon instant espresso powder
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup white chocolate chips

How to Make

Creating these decadent cookies is easy! Let’s dive right into the instructions.

1. Preheat the oven to 350°F (175°C). Grease or line your baking sheets with parchment paper.
2. In a mixing bowl, beat the butter, granulated sugar, and brown sugar together until fluffy.

3. Add the eggs, instant espresso, and vanilla, mixing until combined.
4. In a separate bowl, whisk together flour, baking soda, and salt.

5. Gradually add the dry ingredients to the wet mixture, mixing just until blended.
6. Fold in the white chocolate chips gently.

7. Drop rounded tablespoons of dough onto the prepared baking sheets.
8. Bake for 10-12 minutes or until edges are golden. Let them cool a bit.

9. Enjoy warm or store them in an airtight container. Perfect with coffee!

FAQs

Got questions? I’ve got answers! Here are some common queries about these delightful cookies.

Q: Can I use regular coffee instead of instant espresso?
A: Yes, but it may alter the texture slightly.

Q: How do I store these cookies?
A: Keep them in an airtight container for up to a week.

Q: Can I freeze the dough?
A: Absolutely! Freeze for up to 3 months. Just thaw before baking.