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Cappuccino Chocolate Chip Brown Sugar Cookies

A cappuccino is made with roughly half coffee and half milk, so it doesn’t have as strong of coffee flavor as, say, a mug of black coffee. These Cappuccino Chocolate Chip Brown Sugar Cookies have a hint of coffee that reminds me of a cappuccino. It is distinct, but not overpowering to the point where you can no longer pick up the other flavors in the cookie dough, like the richness of the butter, the floral note of vanilla or the molasses flavor of brown sugar. They’re delicious cookies – especially if you happen to be a coffee fan – and a great alternative to a classic chocolate chip cookie when you’re in the mood for something a little bit different.

The cookies are made with all brown sugar, which gives them a moist, tender texture, as well as a great butterscotch flavor. I prefer light brown or golden brown sugar for those cookies, however you can also use dark brown if you want an even stronger brown sugar flavor. The cookies have a small amount of oatmeal in them – I recommend quick cooking oats or regular oatmeal that has been chopped until fine – which gives them a nuttiness and adds a little bit of body to the cookies. They also have a generous dose of chocolate chips. I opted for mini chocolate chips instead of full size chocolate chips, which gives the cookies a great distribution of chocolate and, again, doesn’t let the chocolate dominate the other flavors. That being said, I have also made these cookies will regular chocolate chips and they are still absolutely delicious, and you get a bit of extra chocolate in each bite for a more mocha flavor overall.

I like my cappuccinos with a dusting of cinnamon and that inspired me to put a sprinkle of cinnamon on these cookies, as well. They are rolled in a cinnamon sugar mixture before baking, which gives them a good cinnamon flavor and a nice crisp edge once they come out of the oven. These are good, easy-to-make cookies that you’ll love having in your cookie jar and that go great with a cup of coffee in the afternoon, the evening or even at breakfast.

Cappuccino Chocolate Chip Brown Sugar Cookies
2 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 cup butter, room temperature
1 1/2 cups brown sugar
2 large eggs
1 tsp vanilla extract
1 1/2 tbsp instant coffee dissolved
1 tbsp warm water
1/2 cup quick cooking oatmeal
2 1/2 cups mini chocolate chips
1/2 cup sugar
1 tsp ground cinnamon

Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and brown sugar until light and creamy. Beat in eggs one at a time, followed by vanilla extract. In a small bowl, stir together instant coffee and warm water until coffee is dissolved. Add coffee and rolled oats to sugar mixture.
Gradually blend in the flour mixture until it is completely incorporated and no streaks of dry ingredients remain. Fold in chocolate chips.
In a shallow bowl, whisk together sugar and ground cinnamon. Shape cookie dough into 1-inch balls and roll in cinnamon sugar mixture. Arrange cookies in prepared baking sheet, leaving about 2-inches between cookies to allow for spread.
Bake for 11-14 minutes, until cookies are set and lightly browned around the edge.

Makes about 3 1/2 dozen.