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Espresso Martini Cookies Recipe

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★★★★★

4.9 from 477 reviews

These Espresso Martini Cookies combine the rich flavors of espresso and cocoa with a hint of rum, creating a decadent treat perfect for coffee lovers. The cookies are soft and chewy with a luxurious dip of premium white chocolate and a coffee bean garnish for a sophisticated finish.

Ingredients

Scale

Dry 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

Wet Ingredients and Mix-ins

  • 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

Toppings

  • 10–12 ounces premium white chocolate
  • Coffee beans to garnish

Instructions

  1. Chill the Dough: Prepare to chill the cookie dough for at least 2 hours or ideally overnight to achieve thick, flavorful cookies. This step prevents spreading during baking and is crucial for the perfect texture.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda, and kosher salt until thoroughly combined.
  3. Cream Butter and Sugars: Using an electric mixer fitted with a paddle attachment, beat the room temperature butter with granulated sugar and light brown sugar on medium-high speed for 2-3 minutes until light and fluffy.
  4. Add Wet Ingredients: Beat in the egg, vanilla extract, rum extract, and milk for 1-2 minutes, scraping down the bowl to ensure all ingredients are well combined.
  5. Combine Wet and Dry Ingredients: Reduce mixer speed to low and gradually add the dry mixture to the wet ingredients, mixing until just combined to form the cookie dough.
  6. Chill Dough: Cover the dough with plastic wrap and chill in the refrigerator for a minimum of 2 hours, up to 3 days for thicker cookies. Do not skip this step.
  7. Preheat Oven and Prepare Baking Sheets: Heat the oven to 350°F (175°C). Line two large baking sheets with parchment paper. If dough has chilled more than 24 hours, allow it to soften at room temperature for 15-30 minutes to make scooping easier.
  8. Scoop Dough: Using a medium cookie scoop (about 3 tablespoons), drop scoops onto the prepared baking sheets spaced 2-3 inches apart. If dough is sticky, slightly wet hands to handle easier.
  9. Bake Cookies: Bake for 10-12 minutes until the edges are set and tops appear softly set. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  10. Melt White Chocolate: While cookies cool, melt the white chocolate in a microwave-safe tall bowl or liquid measuring cup in 30-second increments, stirring between each until smooth and melted.
  11. Dip and Garnish: Dip half of each cooled cookie into the melted white chocolate and place on parchment paper. Garnish each with 1-3 coffee beans. Allow chocolate to set at room temperature or chill briefly in the freezer.
  12. Storage: Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Notes

  • Chilling the dough is essential to prevent spreading and to develop flavor; you can chill for up to 3 days for thicker cookies.
  • If dough is too firm after chilling for over 24 hours, let it soften at room temperature for 15-30 minutes before scooping.
  • Wet your hands slightly when handling sticky dough to make scooping easier.
  • Melt white chocolate carefully in short increments to avoid burning.
  • Cookies can be stored at room temperature or frozen for longer shelf life.
  • Using premium white chocolate enhances flavor and appearance for dipping.

Keywords: Espresso Martini Cookies, Coffee Cookies, Chocolate Cookies, White Chocolate Dip, Dessert Cookies, Espresso Powder Cookies

Find it online: https://freshrecipehub.com/espresso-martini-cookies-recipe/