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Martini Cookies Recipe

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★★★★★

4.6 from 150 reviews

Martini Cookies are rich, chocolaty treats infused with espresso and rum extracts, dipped in premium white chocolate and garnished with coffee beans. These soft, flavorful cookies balance the bitterness of cocoa and espresso with the sweetness of white chocolate, making them perfect for coffee lovers and dessert enthusiasts alike.

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

For Dipping and Garnish

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

Instructions

  1. Chill the Dough: Combine the dough ingredients and chill for at least 2 hours or up to 3 days in the refrigerator to develop flavor and prevent spreading while baking.
  2. Mix Dry Ingredients: Whisk together the flour, cocoa powder, espresso powder, baking soda, and kosher salt in a medium bowl until fully combined.
  3. Cream Butter and Sugars: In a separate large bowl, beat the room temperature butter, granulated sugar, and brown sugar with an electric or stand mixer fitted with a paddle attachment on medium-high speed for 2-3 minutes until fluffy.
  4. Add Wet Ingredients: Beat in the egg, vanilla extract, rum extract, and milk until the mixture is light and fluffy, about 1-2 minutes, scraping the bowl as needed.
  5. Combine Wet and Dry: Reduce mixer speed to low and gradually add the dry ingredient mixture into the wet ingredients until just combined without overmixing.
  6. Chill Dough: Cover the bowl with plastic wrap and refrigerate for a minimum of 2 hours or up to 3 days to ensure dough firming and flavor melding.
  7. Preheat Oven: Heat the oven to 350°F and line two large baking sheets with parchment paper. Remove dough from fridge; if chilled over 24 hours, let soften for 15-30 minutes for easier scooping.
  8. Scoop Cookies: Using a medium cookie scoop (about 3 tablespoons), drop scoops onto the baking sheets spaced 2-3 inches apart. Slightly wet hands to handle sticky dough if necessary.
  9. Bake: Bake cookies for 10-12 minutes until edges are set and tops appear slightly soft. Let cool 5 minutes on baking sheets before transferring to wire racks to cool completely.
  10. Melt White Chocolate: Place white chocolate in a microwave-safe, tall container. Microwave in 30-second increments, stirring between each, until melted and smooth.
  11. Dip and Garnish: Dip half of each cooled cookie in melted white chocolate, place on parchment paper, and garnish each with 1-3 coffee beans. Let chocolate set at room temperature or chill briefly in freezer.
  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 for longer enhances thickness and flavor—ideally overnight or up to 3 days.
  • Wetting your hands slightly helps handle the sticky dough when scooping.
  • If white chocolate is too thick after melting, add a teaspoon of vegetable oil to thin it out.
  • Cookies can be frozen before or after baking; thaw at room temperature before serving.
  • Using premium white chocolate enhances the dipping quality and flavor.

Keywords: Martini Cookies, espresso cookies, chocolate cookies, white chocolate dipped, rum extract cookies, coffee flavored cookies, gluten-free dessert

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