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Espresso Martini Cookies Recipe

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★★★★★

4.5 from 114 reviews

Espresso Martini Cookies are rich, chocolatey cookies infused with the bold flavor of espresso and a hint of rum extract. These decadent treats are topped with a smooth white chocolate dip and garnished with coffee beans for an elegant finish, perfect for coffee lovers looking for a boozy dessert twist.

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

  • 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 Dough: The cookie dough needs at least 2 hours of chilling, ideally overnight, for the cookies to be thick and less likely to spread during baking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda, and salt until fully combined.
  3. Cream Butter and Sugars: In a large bowl, beat the softened butter with granulated sugar and brown sugar on medium-high for 2-3 minutes until creamy.
  4. Add Wet Ingredients: Beat in the egg, vanilla extract, rum extract, and milk until the mixture is light and fluffy, scraping down the bowl as needed.
  5. Mix Dry into Wet: Slowly add the dry ingredients to the wet ingredients on low speed and mix until combined, forming the cookie dough.
  6. Chill Dough: Cover the dough with plastic wrap and chill for at least 2 hours or up to 3 days to prevent spreading and develop flavor.
  7. Preheat Oven and Prepare Pans: Preheat oven to 350°F. Line two large baking sheets with parchment paper. If dough chilled more than 24 hours, let soften 15-30 minutes.
  8. Scoop Dough: Use a medium cookie scoop (about 3 tablespoons) to drop sticky dough 2-3 inches apart on baking sheets. Wet hands to handle dough if needed.
  9. Bake Cookies: Bake 10-12 minutes until edges are set and tops appear slightly soft. Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
  10. Melt White Chocolate: Melt white chocolate in a microwave-safe, tall container in 30-second increments, stirring between until smooth.
  11. Dip and Garnish: Dip half of each cooled cookie in melted white chocolate, place on parchment, and garnish with 1-3 coffee beans. Let set at room temperature or in freezer briefly.
  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 crucial to prevent spreading and create thick cookies.
  • Allow dough to soften slightly if chilled longer than a day for easier scooping.
  • Use a tall container like a liquid measuring cup to melt white chocolate for even melting.
  • Wet your hands when handling sticky dough to prevent it from sticking.
  • Cookies are best enjoyed fresh but can be frozen to maintain freshness.

Keywords: espresso martini cookies, coffee cookies, white chocolate dipped cookies, chocolate espresso cookies, boozy cookies, dessert cookies

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