These cookies don’t just sit on a plate; they demand attention. They mix deep espresso with crunchy walnuts, creating the perfect storm of flavor. The rich coffee taste pairs with buttery dough, while toasted nuts add that satisfying crunch. One bite, and you’ll wonder why breakfast can’t always be this good. Perfect for caffeine lovers who want a cookie that bites back. Eat them with coffee for an extra jolt, or just admit you’re eating dessert at 8 AM. Either way, no regrets—except maybe not making a double batch.
Coffee and Walnut Cookies
Crunchy, nutty, coffee-infused cookies with the perfect balance of bitterness and sweetness.
Ingredients
- 1 cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 tbsp instant coffee or espresso powder
- ½ cup finely chopped walnuts
- ¼ cup coarsely chopped walnuts for topping
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Beat butter, brown sugar, and granulated sugar until creamy.
- Mix in the egg and vanilla extract.
- In another bowl, whisk together flour, baking powder, salt, and instant coffee.
- Gradually add dry ingredients to the wet mixture, stirring until fully combined.
- Fold in ½ cup chopped walnuts.
- Scoop dough into small balls and place them 2 inches apart on the baking sheet.
- Gently press each ball and sprinkle with ¼ cup coarsely chopped walnuts.
- Bake for 10-12 minutes until edges are golden.
- Let cool slightly before devouring.
Notes
Nutritional Values (Per Cookie)
- Calories: ~170
- Total Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
Vitamins & Minerals (Per Cookie)
- Iron: 3%
- Magnesium: 2%
- Calcium: 2%
- Potassium: 2%
- Vitamin A: 3%
Additional Notes/Tips
- Use dark roast coffee powder for a bolder kick.
- Toast the walnuts for extra depth of flavor.
- Store in an airtight container, but good luck making them last.
