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Easy French Vanilla Coffee Cookies Recipe

Easy French Vanilla Coffee Cookies

Soft, chewy drop cookies flavored with instant coffee, French vanilla creamer, and vanilla extract, with optional white chocolate chips folded into the dough.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 minute
Servings: 30 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, softened
  • 3/4 cup (150 g) Granulated sugar
  • 3/4 cup (165 g) Packed light brown sugar
  • 2 eggs Large eggs, room temperature
  • 1 teaspoon Vanilla extract
  • 2 tablespoons French vanilla coffee creamer, preferably liquid
Coffee Flavor
  • 2 tablespoons Instant coffee granules or instant espresso powder
  • 2 tablespoons Hot water
Dry Ingredients
  • 2 1/4 cups (281 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Fine salt
Optional Addition
  • 1 cup (170 g) White chocolate chips

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Stir the instant coffee or espresso powder into the hot water until dissolved, then let it cool briefly.
  3. Whisk together the flour, baking soda, baking powder, and salt.
  4. Beat the softened butter, granulated sugar, and brown sugar for 2–3 minutes, until light and creamy.
  5. Beat in the eggs one at a time, then mix in the vanilla, French vanilla creamer, and dissolved coffee.
  6. Add the dry ingredients and mix only until no dry flour remains. Fold in the white chocolate chips if using.
  7. Chill the dough for about 30 minutes to help prevent excessive spreading and improve the coffee flavor.
  8. Scoop rounded tablespoons of dough onto prepared baking sheets, leaving about 2 inches between cookies.
  9. Bake for 10–12 minutes, until the edges are set and lightly golden while the centers still look slightly soft.
  10. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a rack.

Notes

For stronger coffee flavor, use 1 tablespoon espresso powder. French vanilla powdered creamer can replace the liquid creamer; use 2 tablespoons and add 1 tablespoon milk if the dough seems unusually stiff. Milk chocolate or semisweet chocolate chips may replace white chocolate chips. Store cooled cookies in an airtight container.