Soft, chewy, and crunchy are the textures you get from these moreish coffee and walnut cookies. With enough sweetness that marries well with the buttery and flavorful coffee aroma, you will love these cookies.
Coffee Walnut Cookies
If you love coffee or are a coffee drinker, you will love these coffee and walnut cookies. Though anyone can enjoy and love the cookies, of course.
This is the reason why I developed this recipe.
Using my white chocolate chip cookie recipe as my base, I created this recipe of coffee walnut cookies.
I’m more than happy with the result and stick to this recipe whenever I fancy having that extra coffee taste with my cup of coffee.
The most thing I like about this recipe is that I don’t really have to buy a special ingredient such as coffee extract. I can just use the ordinary instant coffee granules which I always have in my pantry.
This way, I can adjust the depth of the coffee flavor in the cookies. And you can do the same.
This recipe uses two tablespoons of instant coffee granules. But you can always add more if that’s what you prefer.
Adding an extra spoonful of coffee will give a stronger coffee flavor. Just bear in mind, it may give you a slight bitterness of coffee. Though I found it fine.
And if you want more coffee taste while you enjoy these cookies, why don’t you have them with a glass of cold brew espresso? Granted you will have enough caffeine for the day.
Can we choose different nuts?
Sure thing. You can use any type of nuts you like.
It’s just that the combo of coffee and walnut is so classic. And they go well together.
Somehow the coffee aroma enhances the savory walnuts’ deliciousness. Together they create a mixed flavor of sweet and savory in the cookies. Simply yummy.
So, if you want to choose different nuts, I’d personally go for hazelnuts or pistachios.
Ingredients you need
You need eight items to make these coffee walnut cookies, plus a little hot water.
So the ingredients you need are all-purpose flour, baking powder, caster sugar, light soft brown sugar, salted butter, instant coffee granules, egg, and walnuts.
The reason why we use two different sugars is that each gives a different but similar purpose.
Yes, both make the cookies sweet. But the caster sugar helps the texture of cookies to be hard. Interestingly, light soft brown sugar creates softness in the cookies.
So when you pair the sugars together, they make a nice balance texture. Your cookies will be slightly bitey on the outside, but they are soft and chewy inside.
As for salted butter, it enhances the flavor of your cookies. If you use unsalted butter, your cookies will just taste sweet but rather bland.
I’m a great believer in having a little salt in my sweets and desserts as it subtly gives extra flavor.
Lastly, for the coffee, I’d suggest you choose 100% Arabica coffee. Because this type of coffee is not as acidic as Robusta coffee. So it won’t leave any sour taste like Robusta.
I use my 100% Arabica instant coffee granules.
The equipment needed
- Mixing bowls.
- Measuring cups, or
- Kitchen scale.
- Measuring spoons.
- Cookie scoop.
- Baking sheets.
- Parchment paper/ greaseproof paper.
- Cookie jar with a tight lid.
How to make coffee and walnut cookies
You will love the method of making these cookies. It is so simple, easy, and quick.
First, mix the flour, baking powder, and salt in a mixing bowl.
Then mix the coffee granules with a tablespoon of hot water and set aside.
In another mixing bowl, beat the butter with a spoon, hand whisk, or a handheld mixer until the butter becomes soft and light in color.
Add the coffee mixture to the butter and fold the flour mixture into the butter.
Quickly and carefully mix everything until you get soft cookie dough.
Stir in the walnuts and mix again until all is combined.
Using a cookie scoop or an ice cream scoop, spoon the cookie dough and place it on a lined baking sheet.
Scoop all the dough and make sure they are well-spaced apart on the tray.
Bake the cookies for 15 minutes in the oven at 180℃/ 356℉ or gas mark 4. The cookies are ready when they are lightly golden and firm to the touch.
These delicious coffee walnut cookies keep well in a tight-lid cookie jar for up to two weeks.
Although they are best eaten fresh within 2-3 days of baking them.
And you can freeze them and store them for up to two months. Take them out of the freezer and pop them in the oven to reheat for about 10 minutes at 350°F/ 175°C.
As always, once you thaw the cookies you must not refreeze them. Ideally, you finish the thawed cookies within a few days.
More cookie recipes
Thank you for checking out this coffee and walnut cookie recipe. I hope you will try it.
When you do, please share what you think about it in the comments below. I really appreciate it.
Before you go, don’t forget to take a look at my other cookie recipes that you may love.
- Coconut Macaroons Without Condensed Milk.
- Snickerdoodles Without Cream Of Tartar.
- Lemon Shortbread Cookies.
- Chocolate chip cookies with no butter.
Take care and all the best.
Coffee and Walnut cookies
- Mixing bowls.
- Measuring cups
- Kitchen scale.
- Measuring spoons.
- Cookie scoop.
- Baking trays
- Parchment paper
- Cookie jar with a tight lid
- 1 ⅔ cups all-purpose flour/ plain flour.
- 1 teaspoon baking powder.
- ¾ cup + 2 tablespoons salted butter at room temperature.
- 5 tablespoons caster sugar.
- 5 tablespoons light soft brown sugar.
- 2 tablespoon instant coffee granules.
- 1 tablespoon hot water.
- 1 egg lightly beaten.
- 1 cup walnuts roughly chopped.
- Preheat the oven to 180℃/ 356℉ at gas mark 4.
- Line a few baking sheets with parchment paper/ greaseproof paper.
- Place the all-purpose flour/ plain flour and baking powder in a large mixing bowl. Stir well, and set aside.
- In another bowl, beat the butter with sugar until creamy and pale in color. You can use a handheld mixer or a standing mixer.
- Add the beaten egg and coffee mixture to the butter. Mix well.
- Fold in the flour mixture and mix until all is combined.
- Then add in the chopped walnuts, and stir well.
- Scoop the thick batter and place it onto the lined baking sheet. Make sure you leave the space between the cookie batter well apart.
- Bake for about 15 minutes until the cookies are lightly golden and firm to the touch.
- Leave the cookies on the sheet for one minute before transferring them onto a cooling rack.
- If you use unsalted butter, add ¼ teaspoon salt to the flour mix.
- You can use different nuts if you like. Hazelnuts or pistachios are good choices for these coffee cookies.
Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.