167 coffee cookie recipes

Pistachio-almond biscotti drizzled with dark chocolate: crunchy, twice-baked Italian cookies packed with two kinds of nuts. Coffee's best friend and a gift-tin classic.

Classic almond biscotti are twice-baked Italian cookies made with whole-wheat and white flour, turbinado sugar, eggs, vanilla, and toasted almonds. Crisp, dunkable, and made for coffee.

Double chocolate chunk biscotti loaded with cocoa, white chocolate chunks, and semisweet pieces. Twice-baked Italian cookies built for serious coffee dunking and long shelf life.

Buttery cream wafer sandwich cookies with a rich fudge filling made from unsweetened chocolate and coffee. Delicate, flaky, and sugar-crusted with a dark chocolate center.

Lumpies are thick, soft chocolate drop cookies loaded with melted unsweetened chocolate and nuts, topped with a rich mocha frosting made with cocoa and hot coffee.

Chocolate dunking cookies cut into long fingers, baked firm for plunging into milk or coffee. Egg-white-based, lower fat than typical, with cocoa powder backbone.

Mocha chips n bits cookies pack coffee-and-cocoa dough with milk chocolate chips, bittersweet chunks, and pecans, then finish with a white chocolate drizzle. Bake them chewy or crisp, your call.

Coffee-almond cake with an espresso-cocoa custard baked in caramel, inverted over an amaretti cookie cake layer. A showstopping Italian-inspired dessert with two baked components.

Honey orange biscotti with pecans, orange juice concentrate, and orange zest, twice-baked until crunchy. A low-fat Italian cookie perfect for dipping in coffee or tea.

Almond-raisin biscotti, twice-baked until crisp, with toasted almonds, plump raisins and bright orange in two forms. A coffee-dunking Italian cookie made airy by folding in whipped egg whites.

Orange walnut madeleines: shell-shaped French teacakes with orange zest, cardamom, and chopped walnuts, finished with a dusting of powdered sugar. Elegant holiday cookies to pair with coffee.

Mocha nut butter balls: melt-in-your-mouth Russian tea cake-style cookies upgraded with cocoa, instant coffee, and toasted walnuts. Rolled in powdered sugar while warm for the signature snowy coat.

Orange cherry biscotti: twice-baked Italian cookies studded with dried cherries and zested orange. Crisp, dunkable, and nearly fat-free. Pairs with coffee, tea, or sweet dessert wine.

Twice-baked Italian biscotti loaded with almonds and walnuts, spiked with dark rum and amaretto. Crunchy dunking cookies with warm cinnamon spice, perfect for coffee or dessert wine.

Espresso nut cookies with a slice-and-bake shortcut. Buttery dough loaded with real espresso and chopped pecans or walnuts, chilled and sliced thin for crisp, coffee-scented edges.

Double chocolate walnut biscotti with cocoa powder and semi-sweet chocolate chips baked twice for a crisp, crunchy cookie. Dusted with powdered sugar and perfect for dunking in coffee.