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Espresso Martini Cookies Recipe

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★★★★★

4.9 from 149 reviews

Espresso Martini Cookies are decadent chocolate cookies infused with rich espresso and rum extracts, finished with a smooth white chocolate dip and a coffee bean garnish for a sophisticated twist. Perfectly chewy with a hint of coffee flavor, these cookies combine classic ingredients with a boozy note, ideal for coffee lovers and dessert enthusiasts seeking a grown-up treat.

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

Toppings

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

Instructions

  1. Chill Dough: This cookie dough requires chilling for at least 2 hours, but ideally overnight or up to 3 days for thicker cookies and better flavor development.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda, and kosher salt until fully combined.
  3. Cream Butter and Sugars: In a large bowl, use an electric mixer with a paddle attachment to beat the room temperature butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until creamy and smooth.
  4. Add Wet Ingredients: Add the egg, vanilla extract, rum extract, and milk to the butter mixture and beat on medium speed for 1-2 minutes until light and fluffy, scraping down the bowl sides as needed.
  5. Combine Mixtures: Reduce mixer speed to low and slowly add the dry ingredients into the wet ingredients until just combined into a sticky dough.
  6. Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours and up to 3 days to prevent spreading during baking.
  7. Prepare for Baking: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. If the dough has chilled longer than 24 hours, let it soften at room temperature for 15-30 minutes for easier scooping.
  8. Scoop Cookies: Using a medium cookie scoop (about 3 tablespoons), scoop dough portions onto baking sheets, spacing them 2-3 inches apart. Wet hands slightly if dough sticks while shaping.
  9. Bake: Bake for 10-12 minutes until cookie edges are set and tops appear slightly soft. Remove from oven and cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Melt White Chocolate: Place white chocolate in a microwave-safe container and heat in 30-second intervals, stirring after each, until smooth and fully melted.
  11. Dip Cookies: Dip half of each cooled cookie into the melted white chocolate. Place dipped cookies on parchment paper and garnish each with 1-3 coffee beans.
  12. Set Chocolate: Allow the chocolate to set at room temperature or place cookies in the freezer for a few minutes to firm the coating.
  13. 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 is essential to prevent spreading and develop flavor.
  • Allow dough to soften slightly if chilled more than 24 hours for easier handling.
  • Use premium white chocolate for a smooth, rich coating.
  • Garnish with coffee beans for a decorative and flavorful touch.
  • Cookies can be frozen to extend shelf life; thaw before serving.

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

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