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Espresso Martini Cookies Recipe

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5 from 94 reviews

Espresso Martini Cookies combine rich cocoa and bold espresso flavors with a hint of rum extract, all topped with a luxurious white chocolate dip and coffee bean garnish. These decadent cookies boast a perfect balance of bitterness and sweetness, making them an irresistible treat for coffee lovers and dessert enthusiasts alike. Chilling the dough for at least 2 hours ensures thick, chewy cookies with enhanced flavor.

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

Topping

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

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda, and kosher salt until fully combined.
  2. Cream Butter and Sugars: In a large bowl, use an electric mixer or stand mixer with the paddle attachment to beat the unsalted butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes, until the mixture is light and fluffy.
  3. Add Wet Ingredients: Beat in the egg, vanilla extract, rum extract, and milk until light and fluffy, about 1-2 minutes. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
  4. Combine Dry and Wet Ingredients: Lower the mixer speed to low and gradually add the dry ingredient mixture to the wet ingredients. Mix just until combined to form the cookie dough.
  5. Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 2 hours, ideally overnight, to prevent spreading and develop flavor. Dough can be chilled up to 3 days for thicker cookies.
  6. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. If the dough has been chilled longer than 24 hours, let it soften 15-30 minutes at room temperature for easier scooping.
  7. Scoop and Bake Cookies: Using a medium cookie scoop (about 3 tablespoons), drop dough balls 2 to 3 inches apart on the prepared baking sheets. Wet your hands slightly if dough is sticky. Bake for 10-12 minutes or until edges are set and tops look slightly soft.
  8. Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  9. Melt White Chocolate: Place white chocolate in a microwave-safe, tall container (like a liquid measuring cup). Microwave in 30-second increments, stirring in between, until melted and smooth.
  10. Dip and Garnish: Dip half of each cooled cookie into the melted white chocolate and set on parchment paper. Garnish each with 1-3 coffee beans. Let the chocolate set at room temperature or refrigerate for a few minutes.
  11. Store Properly: Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Notes

  • Do not skip chilling the dough; it prevents spreading and improves the overall texture and flavor. Overnight chilling is best.
  • Store cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to one week.
  • You can freeze baked cookies by layering them in a single layer first, then placing them in an airtight container for up to 3 months. Thaw at room temperature before serving.
  • Cookie dough can also be frozen (no need to chill first). Bake directly from frozen, adding a few extra minutes to the baking time.

Keywords: espresso cookies, espresso martini, coffee cookies, cocoa cookies, chocolate dipped cookies, rum extract cookies, dessert cookies

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