Introduction

Espresso Martini Cookies combine the rich flavors of coffee and chocolate with a hint of rum extract for an irresistible treat. These cookies are enhanced by a smooth white chocolate dip and garnished with coffee beans, making them perfect for coffee lovers and dessert enthusiasts alike.

A stack of four dark brown chocolate cookies, each partially dipped in smooth white icing, sits at the center on a white marbled surface. The bottom three cookies are whole, while the top cookie is broken into two uneven pieces showing a moist and crumbly interior. Scattered coffee beans and white chocolate chunks lie around the cookies. To the left, a clear glass cup holds a shot of dark espresso with a creamy light brown foam on top. In the background, a tall glass with a dark liquid and a golden rim is slightly out of focus. 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 well 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 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 into the wet ingredients. 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. Do not skip this step as it prevents spreading.
Step 6: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. If dough was 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 dough and place on baking sheets 2-3 inches apart. Wet your hands slightly if the dough is sticky to prevent sticking.
Step 8: Bake for 10-12 minutes or until edges are set and tops look slightly soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 9: While cookies cool, melt the white chocolate in a microwave-safe container in 30-second increments, stirring until smooth.
Step 10: Dip half of each cookie in the melted white chocolate, place on parchment paper, and garnish with 1-3 coffee beans. Let set at room temperature or chill briefly in the freezer.

Tips & Variations

Do not skip chilling the dough; it prevents spreading and improves flavor. Overnight chilling is best for thicker cookies.
For a boozy kick, substitute the rum extract with an equal amount of spiced rum.
Use dairy-free butter and white chocolate to make these cookies vegan-friendly.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months; thaw at room temperature before serving. You can freeze the cookie dough for up to 3 months and bake from frozen, adding a few extra minutes to the baking time.

How to Serve

A stack of four thick, dark chocolate cookies is centered on a white marbled surface, with the top cookie broken into two uneven pieces showing a moist, crumbly inside. Each cookie is partially dipped in smooth white icing, mostly on one side, giving a contrast between the dark chocolate and bright white glaze. Around the cookies lie scattered coffee beans and small chunks of white chocolate. To the left, a small white cup holds a rich, dark espresso with a layer of golden crema on top, while in the background a tall glass with a delicate stem contains a dark layered drink with a light brown foam on top, all set against a plain, soft beige backdrop. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the white chocolate dip?

Yes, the cookies are delicious without the white chocolate, but the dip adds a lovely sweetness and contrast that enhances the espresso flavor.

How can I make these cookies gluten-free?

Simply use a gluten-free all-purpose flour blend in place of regular flour. Make sure it contains xanthan gum or a similar binder for best texture.