Introduction

Espresso Martini Cookies are a delightful twist on classic chocolate cookies, infused with rich espresso and a hint of rum extract for a boozy flair. Topped with smooth white chocolate and garnished with coffee beans, these treats are perfect for coffee lovers looking for an indulgent dessert.

The image shows several dark brown chocolate cookies, each dipped halfway in a smooth white coating that covers the top half, decorated with three dark brown coffee beans placed near the center of the white frosting. Some cookies are whole, and some are broken, showing a soft and crumbly inside. A white plate with speckled texture holds a small glass cup of rich, dark golden espresso surrounded by scattered coffee beans. To the side, there is a white cup filled with light brown coffee topped with three coffee beans. White chocolate shards and coffee beans are scattered around on a white marbled texture background. 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 combined.
Step 2: In a large bowl, beat the butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until creamy and smooth.
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 sides as needed.
Step 4: Reduce the mixer speed to low and gradually add the dry ingredients. Mix until just combined.
Step 5: Cover the dough with plastic wrap and chill for at least 2 hours or up to 3 days. This chilling step is essential to prevent spreading and achieve thick cookies.
Step 6: Preheat the oven to 350°F and line two baking sheets with parchment paper. If dough has chilled over 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 space cookies 2-3 inches apart on the baking sheets. Wet your hands if the dough is sticky to help with shaping.
Step 8: Bake for 10-12 minutes until edges are set and tops appear slightly soft. Cool cookies on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 9: Melt the white chocolate in a microwave-safe bowl in 30-second increments, stirring between, until smooth.
Step 10: Dip half of each cooled cookie in the melted white chocolate. Place on parchment paper and garnish with 1-3 coffee beans. Allow chocolate to set at room temperature or chill briefly in the freezer.

Tips & Variations

For thicker cookies, chill the dough overnight or up to 3 days before baking.
Substitute rum extract with vanilla or almond extract for a different flavor twist.
Use dark or milk chocolate instead of white chocolate if preferred.
If you don’t have a cookie scoop, use two spoons to shape evenly sized cookies.

Storage

Store baked Espresso Martini Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. To serve after freezing, thaw at room temperature and enjoy.

How to Serve

The image shows seven round chocolate cookies with a cracked, slightly rough texture on a wire cooling rack placed over white parchment paper, all set on a white marbled textured surface. Four of the cookies are dipped halfway in smooth, shiny white chocolate on one side with small dark chocolate chunks sprinkled on top. A woman's hand is adding more dark chocolate chunks to one of the dipped cookies. To the right of the rack, there is a clear glass bowl filled with creamy white chocolate and another smaller bowl containing chopped dark chocolate pieces. A spoon with some white chocolate on it rests on the marbled surface near the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup the same.

Is it necessary to chill the dough?

Yes, chilling the dough helps prevent the cookies from spreading too much and results in a thicker, chewier texture.