Welcome to a new baking adventure where we transform the beloved Vietnamese coffee into a delightful treat – the Vietnamese Coffee Cookie! This recipe is perfect for coffee lovers and cookie enthusiasts alike, offering a unique twist on traditional cookies with the rich, bold flavour of Vietnamese coffee.
THIS RECIPE PROMISES THE COMFORT OF YOUR FAVOURITE MORNING BREW, COMBINED WITH THE UNIVERSAL LOVE WE ALL HAVE FOR COOKIES.
Vietnamese coffee is not just a drink; it’s an experience. Its strong taste balanced out with the sweetness of condensed milk is a flavour journey. The kind you want to take on a lazy Sunday morning or, in our case, any time we crave a cookie. And let’s be real – when are we NOT in the mood for a cookie?
VIETNAMESE COFFEE, OR CÀ PHÊ, IS A UNIQUE EXPERIENCE THAT STANDS OUT IN THE WORLD OF COFFEE.
What sets it apart? It combines the strong, dark-roast coffee and sweet, creamy condensed milk. Condensed milk is a sweet, thick syrup made by reducing cow’s milk and adding sugar, known for its rich, creamy texture and its role in enhancing the flavour and texture of desserts and beverages. You can find both of these at your local asian supermarket!
Some instant Vietnamese coffee blends include sweeteners/condensed milk, so keep this in mind as well as the sugar levels when creating this recipe. I used BLACK Vietnamese coffee.
Key ingredients & techniques
Vietnamese Coffee: Brew it strong and let it cool before adding to the mix. This is what gives the cookies their unique coffee flavor.
White Chocolate Chips: These add a creamy sweetness that complements the robust coffee.
Condensed Milk: Drizzle on top for a touch of creamy sweetness, just like in the traditional Vietnamese coffee.
Common questions
Can I use regular coffee? Yes, but Vietnamese coffee has a stronger, distinct flavor that makes these cookies special.
What if I don’t have condensed milk? You can skip it, but it adds a nice touch. Alternatively, a simple sugar glaze could work too.
Can these be made gluten-free? Definitely! Just substitute the all-purpose flour with a gluten-free alternative.
There you have it – a Vietnamese Coffee Cookie that captures the essence of the classic beverage in a bite-sized treat. Perfect for a cozy afternoon snack or to impress at your next gathering. Enjoy the unique blend of strong coffee and sweet, creamy flavours in every bite! 
Vietnamese Coffee Cookies
- Total Time: 27 minutes
- Yield: 10 1x
Description
Ingredients
- 2 1/4 cup all purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, room temp
- 1/3 cup sugar
- 2/3 cup light brown sugar, packed
- 1 teaspoon salt
- 2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup brewed Vietnamese coffee, cooled
- 1 cup white chocolate chips
- 1/2 cup condensed milk, optional
Instructions
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Preheat oven to 350°F (180°C) and prepare a baking sheet lined with parchment paper or greased with butter.
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In a bowl, whisk together flour and baking soda. Set aside.
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In another bowl, mix butter, sugars, salt, and vanilla until smooth.
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Add eggs one at a time, mixing well after each. Mix in coffee.
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Gradually add the flour mixture. Stir in white chocolate chips.
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Drop tablespoon-sized balls (~55g) of dough onto baking sheet.
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Bake for about 12 minutes or until edges golden but centers are soft.
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(Optional) Once cooled drizzle cookies with condensed milk.
- Prep Time: 15
- Cook Time: 12
- Category: Dessert
- Cuisine: Asian
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