Introduction

Martini Cookies are rich, chocolatey treats with a subtle coffee kick and a smooth white chocolate dip. These cookies are perfect for coffee lovers looking for a sophisticated twist on a classic cookie. Their slightly chewy texture and decadent flavor make them an irresistible snack or dessert.

The image shows many round dark brown cookies, each half dipped in a smooth white glaze. Each cookie is topped with three shiny dark brown coffee beans, placed neatly on the white half. One cookie is broken in half, showing a soft, cracked dark center inside. The cookies are scattered on a white marbled surface with small white chocolate shavings and coffee beans all around. On the right, there is a white cup filled with light brown coffee topped with three coffee beans, and on the left, a white bowl holds a small glass cup of dark espresso surrounded by coffee beans. 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 separate large bowl, beat the butter, granulated sugar, and brown sugar using an electric mixer 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 sides as needed.
Step 4: Reduce 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 for at least 2 hours or up to 3 days. This step is essential to prevent spreading and to achieve thick cookies.
Step 6: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. If chilled longer than 24 hours, let the dough sit at room temperature for 15-30 minutes to soften.
Step 7: Using a medium cookie scoop (about 3 tablespoons), scoop dough and place 2-3 inches apart on the prepared baking sheets. Wet your hands slightly if the dough sticks.
Step 8: Bake for 10-12 minutes until the edges are set and tops look slightly soft. Cool cookies on the sheet for 5 minutes before transferring 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 cookie into the melted white chocolate and place on parchment paper. Garnish 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, add an extra teaspoon of instant espresso powder to the dry ingredients.
Use gluten-free all-purpose flour to make these cookies gluten-free without sacrificing texture.
If you prefer, swap rum extract for almond or vanilla extract for a different flavor profile.
Chilling dough overnight yields thicker cookies with better flavor development.
Store cookies in an airtight container separated by parchment paper to keep the white chocolate from sticking.

Storage

Store baked 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 enjoy, thaw at room temperature. The white chocolate coating may soften upon reheating, so avoid heating in a microwave if you want to keep the chocolate crisp.

How to Serve

This image shows a group of round cookies with a cracked dark brown chocolate base, each dipped halfway into a smooth white coating on the top half, creating a clear division of dark and white colors. On each cookie's white side, three dark coffee beans are neatly placed as decoration. Some cookies are whole, while a couple are broken or stacked to reveal their soft inner texture. The cookies are scattered over a white marbled surface with white chocolate flakes and more coffee beans spread around. On the left side, there is a white speckled plate holding a small clear glass cup filled with dark espresso, surrounded by coffee beans. On the right side, a white cup filled with light brown coffee is topped with three coffee beans. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of natural unsweetened cocoa powder?

Yes, you can use regular cocoa powder, but natural unsweetened cocoa powder is recommended for the best deep chocolate flavor and acidity balance.

Do I have to chill the dough overnight?

Chilling for at least 2 hours is necessary to prevent spreading and to develop flavor. Overnight chilling is ideal for thicker cookies and richer taste, but if you’re short on time, 2-3 hours works well too.