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.

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 Decorating

10–12 ounces premium white chocolate
Coffee beans to garnish

Instructions

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.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda, and kosher salt until well combined.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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