Coffee Crisp Cookies are like a chocolate chip cookie, but made with Coffee Crisp chocolate bars!
I’ll be the first person to say that I’m a proud Canadian. In fact, I absolutely adore my country and everything that makes us unique. Whether that’s our unabashed friendliness or iconic Mounties, Canada’s charm never fails to shine through.
Although there’s much to love about living in Canada (including those incredible mountain views in Jasper and Banff!), one of my favorite things about living here is our unparalleled access to Coffee Crisp bars. These bad boys are distinctly Canadian, and they’ve inspired one of my all-time favorite dessert recipes – Coffee Crisp Cookies.
I first came across Coffee Crisp bars in the chocolate section of our local grocery store in Canada, and I remember tasting them and immediately running out to purchase a few handfuls for our American friends. These bars have become one of John’s go-to sweet treats, and I even have friends and acquaintances asking when we’ll next be heading to Canada to pick packets up!
Tasting remarkably like the bars themselves, this moreish dessert has been an instant hit with literally everyone who’s tried it!
The best part? You’ll only need to buy two regular COFFEE CRISP bars to yield over three dozen cookies. So, if you’re running low on COFFEE CRISP supplies – don’t fret, as I’ve got you covered!
Perfectly chewy with a signature crunch on the outside, you’ll quickly see why these delicious cookies have made it into my ride-or-die recipe binder.
Why You’ll Love Coffee Crisp Cookies
- They don’t require too many COFFEE CRISP bars
- They’re simple to make
- They pair perfectly with a cold glass of milk
- They’re loved by kids and adults alike
- They keep well when stored properly
- Unsalted butter
- Brown sugar
- Light corn syrup
- Vanilla extract
- All-purpose flour
- Baking soda
- Coffee Crisp bars
How to Make Coffee Crisp Cookies
- Step One: Preheat oven to 350°F. In a large bowl, add the butter, brown sugar and sugar and beat until fully combined and mixture is light and fluffy.
- Step Two: Add in corn syrup, egg and vanilla and beat until combined.
- Step Three: In another bowl, mix the flour, baking soda and salt. Then, add the dry mixture to the wet mixture and beat until fully blended.
- Step Four: Stir in Coffee Crisp chunks.
- Step Five: Drop rounded balls about a tbsp big onto a greased cookie sheet.
- Step Six: Bake for 17 minutes or until golden brown.
- Step Seven: Cool on a wire rack.
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To make these delectable sweet treats, you’ll need just a few pieces of equipment:
What to Serve With Coffee Crisp Cookies
There’s nothing better than a cold glass of milk with a warm cookie, right? If you want to channel your inner child, elevate the milk and cookies experience with a milkshake or two!
- Chocolate Chip Cookie Coffee Milkshake
- Nutella Coffee Milkshake
- Coconut Coffee Milkshake
- Reese’s Coffee Milkshake
- Maple Coffee Milkshake
Recipe Tips and Tricks
Don’t be tempted to overbake your cookies: When you’re making these delicious Coffee Crisp Cookies, don’t leave them in the oven for any longer than I’ve mentioned in the instructions list. You’ll want to remove them from the oven when they’re still slightly soft, as this will yield the chewiest result.
Don’t overmix your dough: You’ll be using a power mixer for this recipe, so it can be easy to get carried away here. However, I recommend mixing until the ingredients are fully combined and then calling it a day. You can take more time over creaming the butter and sugar, but just be careful not to go overboard as you’ll whip too much air into your cookies which may cause them to collapse!
If you have time, chill your cookie dough before baking (especially during the summer!): Doing this isn’t always necessary, but it reduces the chances of your dough overspreading and becoming too thin.
Don’t forget the parchment paper: It’s always a great idea to use parchment paper, as it avoids the excess spreading that can come with non-stick spray or butter greasing.
Don’t be afraid to purchase an oven thermometer: We rely on our ovens for many things, but they’re not always the most reliable beasts. If you can, purchase an oven thermometer that will tell you whether your oven is actually at the right temperature. This should prevent underbaking, overbaking, or too much spread.
Try to bake one batch at a time: As this recipe yields quite a few cookies, you’ll want to take your time and bake a batch at a time. It can be a bit arduous, but giving each batch pride of place on the center rack results in a lovely, evenly baked group of cookies.
Variations and Substitutions
- If you’re looking for a more chocolatey kick, don’t be afraid to add a touch of cocoa powder or dark chocolate chips to this recipe. The COFFEE CRISP bars will still take center stage, but this is a nice variation that should please any chocoholic.
- If you can’t eat eggs, a chia seed substitution is a great alternative!
- If you’re not able to eat butter, you may wish to use margarine instead. This ingredient actually holds its shape better than butter, so is a viable option for anyone that values that perfect, round cookie shape!
To store these delicious Coffee Crisp Cookies, allow them to cool completely first. Then, you can transfer them to an airtight container for about a week. If you’d like them to last even longer, pop them in the refrigerator!
Can I Freeze?
These Coffee Crisp Cookies will keep in the freezer for 3 or 4 weeks if stored properly. I recommend leaving them to cool completely before trying to freeze them, as they’ll maintain their natural texture better this way.
To freeze, place your cookies on a single layer of parchment paper and place them in the freezer to set. When they’re hard, you can place them in a ziptop storage bag and consume them when you’re ready!
To bring your cookies back to life, just put them in the oven at around 300 degrees Fahrenheit for five minutes. They should come out perfectly moist and totally delicious!
If you just can’t keep your hands out of the cookie jar, give these other recipes a try!
- Chocolate Chip Pudding Cookies
- Strawberry Cheesecake Cookies
- Red Velvet Cookies
- Butterscotch Pudding Cookies
- Cinnamon Roll Cookies
If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- ½ cup sugar
- ¼ cup light corn syrup
- 1 egg
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 Coffee Crisp bars, roughly chopped (measures to a little over 1 cup)
- Preheat oven to 350°F. In a large bowl, add the butter, brown sugar and sugar and beat until fully combined and mixture is light and fluffy.
- Add in corn syrup, egg and vanilla and beat until combined.
- In another bowl, mix together the flour, baking soda and salt. Add dry mixture to wet mixture and beat until fully blended.
- Stir in COFFEE CRISP chunks.
- Drop rounded balls about a tbsp big onto a greased cookie sheet. Bake for 17 minutes or until golden brown.
- Cool on a wire rack.
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Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 126Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 57mgCarbohydrates: 17gFiber: 0gSugar: 10gProtein: 1g