Introduction

Espresso cookies are a delightful treat combining rich cocoa and bold espresso flavors, topped with smooth white chocolate and a coffee bean garnish. These cookies offer a perfect balance of sweet and slightly bitter, ideal for coffee lovers looking for a delicious homemade snack.

The image shows several round chocolate cookies that are half dipped in white icing, arranged on a white marbled surface. Each cookie is topped with three coffee beans on the white icing side, and one cookie is broken open to reveal a soft, crumbly chocolate inside. Scattered around the cookies are whole coffee beans and white chocolate shavings. A white plate holds a small glass cup filled with espresso surrounded by coffee beans, and next to it is a white cup filled with a light brown coffee, also topped with three coffee beans. The scene is bright with a clean, minimal style. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup all-purpose flour (gluten-free if needed)
2/3 cup natural unsweetened cocoa powder
2 tablespoons instant espresso powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg, room temperature
1 teaspoon vanilla extract
1 1/2 teaspoons rum extract
1 tablespoon milk
10-12 ounces premium white chocolate
Coffee beans to garnish

Instructions

Step 1: In a medium bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda, and salt until fully combined.
Step 2: In a separate large bowl, use an electric mixer or stand mixer with a paddle attachment to beat the butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until creamy.
Step 3: Add the egg, vanilla extract, rum extract, and milk to the butter mixture. Beat on medium speed for 1-2 minutes until light and fluffy, scraping down the bowl as needed.
Step 4: Reduce the mixer speed to low and gradually add the dry ingredients to the wet ingredients. Mix until just combined.
Step 5: Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours, ideally overnight for best results. Longer chilling (up to 3 days) will result in thicker cookies.
Step 6: Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper. If the dough was chilled more than 24 hours, let it soften at room temperature for 15-30 minutes before scooping.
Step 7: Using a medium cookie scoop (about 3 tablespoons), scoop the dough and place on the prepared baking sheets, spacing them 2-3 inches apart. Wet your hands slightly if the dough is sticky.
Step 8: Bake the cookies for 10-12 minutes until the edges are set and the tops look slightly soft. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 9: While the cookies cool, melt the white chocolate in a microwave-safe bowl in 30-second increments, stirring between each until smooth.
Step 10: Dip half of each cooled cookie into the melted white chocolate, place on parchment paper, and garnish with 1-3 coffee beans. Let the chocolate set at room temperature or chill briefly in the freezer.

Tips & Variations

For a vegan version, substitute butter with coconut oil or vegan butter and use a flax egg instead of a regular egg.
Chilling the dough longer helps prevent spreading and creates thicker, chewier cookies.
Swap rum extract with almond or hazelnut extract for a different flavor twist.
You can use dark or milk chocolate instead of white chocolate for dipping if preferred.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days to maintain freshness. They can also be frozen for up to 3 months. When ready to eat, thaw frozen cookies at room temperature. If the chocolate coating softens, chill briefly before serving.

How to Serve

The image shows several round chocolate cookies, half covered with white icing, each topped with three dark coffee beans centered on the icing half. The cookies have a cracked, textured dark brown surface on the exposed half and a smooth white icing on the other. A few cookies are whole, while some are stacked or broken, revealing their soft, dense interior. Scattered around the cookies are whole coffee beans and small white chocolate shavings. On the top right, there is a cup of creamy light brown coffee also garnished with three coffee beans on the surface, presented in a white cup with a golden rim. On the bottom left, a white plate holds a pourer filled with rich espresso surrounded by scattered coffee beans. The whole scene is set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed espresso instead of instant espresso powder?

It’s best to use instant espresso powder because it dissolves evenly into the dough without adding extra moisture, ensuring the right texture. Brewed espresso can alter the dough’s consistency and may require adjusting wet ingredients.

Why is chilling the cookie dough important?

Chilling solidifies the fats in the dough, which reduces spreading during baking and helps develop deeper flavors. It also results in thicker, chewier cookies with better texture.