Introduction

Espresso Martini Cookies combine the rich flavors of chocolate and coffee with a hint of rum extract for a grown-up twist on a classic treat. Topped with smooth white chocolate and coffee bean garnish, these cookies are perfect for any coffee lover looking for a decadent dessert.

The image shows a group of round cookies arranged on a metal cooling rack placed over brown parchment paper. Each cookie has two layers: a dark brown base and a top layer half covered with smooth white icing and half dusted with a fine light brown powder, likely cocoa or cinnamon. On the white icing on each cookie, there are three shiny dark brown coffee beans placed near the center. The cookies have a slightly rough edge, showing the texture of the baked base. Around the cookies are white bowls, one containing whole dark roasted coffee beans and another with a fine light brown powder with a small tea strainer resting on top. There are also two white cups with black coffee partially visible on the left and bottom corners of the image. The background is a white marbled texture. 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 large bowl, beat the butter, granulated sugar, and brown sugar on medium-high speed using an electric mixer or stand mixer fitted with a paddle attachment until light and fluffy, about 2-3 minutes.
Step 3: Add the egg, vanilla extract, rum extract, and milk to the butter mixture. Beat on medium speed for 1-2 minutes, scraping the sides and bottom of the bowl as needed.
Step 4: Reduce the 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 in the refrigerator for at least 2 hours or up to 3 days. This step is essential to prevent spreading.
Step 6: Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper. If the dough has chilled for more than 24 hours, allow it to soften at room temperature for 15-30 minutes for easier scooping.
Step 7: Using a medium cookie scoop (about 3 tablespoons), scoop the dough and place the cookies 2-3 inches apart on the prepared baking sheets. Wet your hands slightly if the dough is sticky to prevent sticking.
Step 8: Bake for 10-12 minutes or until the edges are set and the tops look slightly soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer them 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 and fully melted.
Step 10: Dip half of each cookie into the melted white chocolate, place them on parchment paper, and garnish with 1-3 coffee beans. Let the chocolate set at room temperature or chill in the freezer for a few minutes.

Tips & Variations

For extra coffee flavor, sprinkle a pinch of espresso powder on top of the white chocolate before it sets.
Use gluten-free flour if you need a gluten-free option without affecting the flavor.
For a boozy twist, replace the rum extract with a tablespoon of your favorite dark rum.
If you prefer dark chocolate, substitute the white chocolate dipping with melted dark or semi-sweet chocolate.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them longer, freeze cookies in an airtight container for up to 3 months. When ready to enjoy, thaw at room temperature and reheat briefly if desired for a fresh-baked feel.

How to Serve

The image shows a close-up of a chocolate cookie with one bite taken from its side, placed on a metal cooling rack over a white marbled surface. Each cookie has two main layers: the bottom dark brown, slightly crumbly chocolate cookie base, and a smooth, creamy white icing layer covering about half the top. Over the white icing, there are three dark brown coffee beans and a light brown dusting of cocoa powder covering the other half of the icing, creating a two-tone effect. In the background, there are more similar cookies, all showing the same texture and topping details. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip chilling the cookie dough?

Chilling the dough is important to prevent the cookies from spreading too much during baking and helps develop richer flavors. Skipping this step may result in thinner, less flavorful cookies.

Can I make these cookies vegan?

To make a vegan version, replace the butter with a plant-based margarine, use a flax or chia egg instead of a chicken egg, and check that your white chocolate is dairy-free or use a vegan chocolate alternative.