Introduction

Espresso Martini Cookies combine the rich flavors of coffee, chocolate, and a hint of rum extract for a deliciously indulgent treat. These cookies feature a fudgy texture with a smooth white chocolate dip and a coffee bean garnish, perfect for coffee lovers and dessert enthusiasts alike.

A top view of several round, dark brown chocolate cookies partially dipped on one side in smooth white icing, each decorated with a few glossy coffee beans on the icing side. Some cookies are whole, while others are broken to show a soft, crumbly texture inside. The cookies are scattered on a white marbled surface sprinkled with small white chocolate flakes and loose coffee beans. On the left side, a white speckled plate holds a small glass cup filled with an amber-colored espresso, surrounded by more coffee beans. The scene has a cozy, inviting look with the contrast of rich dark brown, clean white, and warm coffee tones. 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 well combined.
Step 2: In a separate large bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer on medium-high speed for 2-3 minutes until creamy.
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 as needed.
Step 4: Reduce the mixer speed to low and slowly incorporate the dry ingredients into the wet ingredients until combined.
Step 5: Cover the dough with plastic wrap and chill for at least 2 hours, or up to 3 days. Chilling is essential to prevent spreading and to achieve thick cookies.
Step 6: Preheat the oven to 350°F and line two baking sheets with parchment paper. If the dough has chilled over 24 hours, let it soften for 15-30 minutes at room temperature to ease scooping.
Step 7: Using a medium cookie scoop (about 3 tablespoons), scoop dough and place on the baking sheets 2-3 inches apart. Wet your hands slightly if the dough is sticky.
Step 8: Bake for 10-12 minutes until edges are set and tops look slightly soft. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 9: Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
Step 10: Dip half of each cooled cookie in the melted white chocolate and place on parchment. Garnish with 1-3 coffee beans. Let chocolate set at room temperature or chill in the freezer briefly.

Tips & Variations

For a dairy-free version, substitute butter with coconut oil and use dairy-free white chocolate.
Chilling the dough longer results in thicker, more flavorful cookies.
Add a pinch of cinnamon or chili powder for a unique spicy twist.
Use dark chocolate instead of white chocolate for dipping if you prefer a richer contrast.

Storage

Store baked and cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. When ready to eat, thaw at room temperature. If the white chocolate coating softens, refrigerate briefly to firm it up.

How to Serve

The image shows several round chocolate cookies, each half coated with smooth, white icing on the top side, with a cracked and soft texture revealing rich dark chocolate below. Some cookies are broken to show the moist inside. Dark brown coffee beans are scattered both on and around the cookies, adding a glossy contrast. In the lower left corner, a white speckled plate holds a small glass cup with rich espresso, surrounded by more coffee beans. The entire arrangement rests on a white marbled surface sprinkled with white chocolate shavings. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Instant espresso powder is concentrated and dries well in the dough, so it’s the best choice. Using brewed coffee will add too much liquid and affect the texture.

Do I have to chill the dough overnight?

While chilling overnight gives the best flavor and thickness, a minimum of 2 hours will still help prevent spreading and improve texture.