Introduction

Espresso Martini Cookies combine the rich flavors of chocolate and coffee with a hint of rum extract, creating a sophisticated treat inspired by the classic cocktail. These chewy, chocolate-dusted cookies are dipped in white chocolate and garnished with coffee beans, perfect for any coffee lover’s dessert table.

The image shows several round chocolate cookies with a cracked texture, each half covered with smooth white icing on the top. Dark brown coffee beans are scattered on top of each cookie, adding texture and contrast. Some cookies are whole, while a few are broken, revealing a moist inside. The cookies lie on a white marbled surface, surrounding a white speckled plate that holds coffee beans and a small glass cup filled with dark espresso coffee. White chocolate shavings are also scattered around, adding more light texture to the scene. The overall lighting is soft and natural, highlighting the glossy glaze and rough cookie surface. 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 fitted 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 for 1-2 minutes until light and fluffy, scraping down the bowl as needed.
Step 4: Reduce mixer speed to low and gradually add the dry ingredients to the wet mixture. Mix until just combined.
Step 5: Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours or up to 3 days. This chilling step is essential to prevent spreading and ensure thick cookies.
Step 6: Preheat the oven to 350°F and line two large baking sheets with parchment paper. If the dough has chilled longer than 24 hours, let it sit at room temperature for 15-30 minutes to soften slightly.
Step 7: Using a medium cookie scoop (about 3 tablespoons), scoop the dough and place the cookies 2-3 inches apart on the baking sheets. Wet your hands slightly if the dough is sticky.
Step 8: Bake for 10-12 minutes until the edges are set and the tops appear slightly soft. Let cookies cool on the sheet for 5 minutes before transferring to a cooling rack to cool completely.
Step 9: While cooling, melt the white chocolate in a microwave-safe bowl in 30-second increments, stirring well between each until smooth.
Step 10: Dip half of each cookie into the melted white chocolate and place on parchment paper. Garnish each with 1-3 coffee beans. Let the chocolate set at room temperature or chill briefly in the freezer.

Tips & Variations

For a stronger coffee flavor, increase the instant espresso powder by 1 teaspoon.
Use dark or milk chocolate for dipping if you prefer less sweetness than white chocolate.
To make these gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Allow dough to chill overnight for thicker, chewier cookies.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them longer, freeze the cookies in a sealed container for up to 3 months. When ready to enjoy, thaw at room temperature. If dipped chocolate softens, refrigerate briefly to reset.

How to Serve

The image shows several round chocolate cookies, each half dipped in smooth white icing, arranged over a white marbled surface. The cookies have a cracked, dark brown texture, and the white icing half is glossy and slightly uneven. Each cookie is topped with three dark brown coffee beans, adding a shiny, textured detail. Some cookies are whole, while others are broken to reveal a moist, dense interior. Scattered around are extra coffee beans and thin white chocolate shavings. On the left side, there's a white speckled plate holding a small glass cup of espresso with golden brown crema on top, surrounded by more coffee beans. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brewed espresso instead of instant espresso powder?

Instant espresso powder is preferred for its concentrated flavor and ability to blend seamlessly into the dough without adding extra moisture. Using brewed espresso may alter the dough’s consistency.

Why is chilling the dough important?

Chilling the dough helps prevent the cookies from spreading too much during baking, resulting in thicker, chewier cookies with better texture and flavor.