Espresso Martini Cookies Recipe

Introduction

These Espresso Martini Cookies combine rich cocoa and bold espresso flavors with a touch of rum extract for a grown-up twist. Finished with a smooth white chocolate dip and coffee bean garnish, they’re an elegant treat perfect for coffee lovers.

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

1. Step 1: In a medium bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda, and salt until well combined.
2. Step 2: In a large bowl, use an electric mixer with a paddle attachment to beat the butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until creamy.
3. 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 of the bowl as needed.
4. Step 4: Reduce the mixer speed to low and gradually add the dry ingredients to the wet ingredients. Mix until just combined.
5. Step 5: Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours, ideally overnight, up to 3 days. This step is essential to prevent spreading and create thicker cookies.
6. Step 6: Preheat the oven to 350°F and line two baking sheets with parchment paper. If the dough chilled longer than 24 hours, let it sit at room temperature for 15-30 minutes to soften for easier scooping.
7. Step 7: Using a medium cookie scoop (about 3 tablespoons), scoop the dough and place on the baking sheets, spacing cookies 2-3 inches apart. Wet your hands slightly if dough sticks.
8. Step 8: Bake for 10-12 minutes until edges are set but centers are slightly soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Step 9: Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
10. Step 10: Dip half of each cooled cookie into the melted white chocolate, place on parchment paper, and garnish with 1-3 coffee beans. Let the chocolate set at room temperature or refrigerate briefly.

Tips & Variations

• Chilling the dough longer up to 3 days improves flavor and prevents spreading for thicker, chewier cookies.
• Substitute rum extract with more vanilla extract if preferred or leave it out for a milder taste.
• Use dark or milk chocolate instead of white chocolate for dipping if you want a richer contrast.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before serving. The white chocolate coating may soften when warmed, so keep cooled until serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of instant espresso powder?

Instant espresso powder provides concentrated coffee flavor without extra moisture, so it’s best to stick to it. Using brewed coffee may alter the texture and require recipe adjustments.

What if I don’t have rum extract?

You can omit the rum extract or replace it with an additional 1 teaspoon of vanilla extract. The flavor will be slightly different but still delicious.

Espresso Martini Cookies Recipe

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★★★★★

4.7 from 108 reviews

• Author: Aiden
• Total Time: 2 hours 27 minutes (including chill time)
• Yield: 24 cookies 1x

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Description

Espresso Martini Cookies are rich, chocolatey treats infused with the bold flavor of espresso and a hint of rum extract. These cookies have a soft center with slightly crisp edges and are beautifully dipped in premium white chocolate, garnished with coffee beans for an elegant finish. Perfect for coffee lovers craving a boozy dessert experience at home.

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Ingredients

Scale 1x2x3x

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 Decorating

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

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Instructions

1. Chill the Dough: Note that this cookie dough requires at least 2 hours of chilling, ideally overnight, for the best results. Longer chilling (up to 3 days) will produce thicker cookies.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda, and kosher salt until well combined.
3. Cream Butter and Sugars: In a large bowl, using an electric mixer or stand mixer with a paddle attachment, beat the room temperature butter, granulated sugar, and brown sugar on medium-high speed for 2 to 3 minutes until fluffy.
4. Add Egg and Extracts: Add the egg, vanilla extract, rum extract, and milk to the butter mixture and beat on medium speed for 1 to 2 minutes until the batter is light and fluffy, scraping down the sides and bottom of the bowl as needed.
5. Combine Wet and Dry Ingredients: Reduce the mixer speed to low and slowly add the dry ingredient mixture into the wet ingredients until just combined.
6. Chill Dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 3 days to prevent spreading during baking.
7. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. If the dough has been chilled for over 24 hours, let it sit at room temperature for 15-30 minutes before scooping.
8. Scoop Cookie Dough: Use a medium cookie scoop (about 3 tablespoons) to portion the dough and drop the balls 2 to 3 inches apart on the prepared baking sheets. Wet hands slightly if dough is sticky for easier handling.
9. Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes until the edges are set and the tops appear slightly soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
10. Melt White Chocolate: While the cookies cool, place the white chocolate in a microwave-safe bowl (a tall container like a measuring cup works best). Microwave in 30-second increments, stirring between each, until fully melted and smooth.
11. Dip and Garnish: Dip half of each cooled cookie into the melted white chocolate, place on parchment paper, and garnish with 1 to 3 coffee beans. Let the chocolate set at room temperature or chill in the freezer for a few minutes.
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 is essential to prevent cookies from spreading and helps develop a richer flavor.
• Allow dough to soften slightly if refrigerated for more than 24 hours to make scooping easier.
• Wet your hands to handle sticky dough to avoid mess.
• Use premium quality white chocolate for a smooth and glossy finish.
• Cookies can be stored at room temperature for 5 days or frozen for longer shelf life.
• Garnishing with coffee beans adds decorative appeal and a subtle coffee aroma.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Espresso Martini Cookies, chocolate cookies, espresso cookies, coffee flavored cookies, white chocolate dipped cookies, rum extract cookies, easy dessert recipe