Espresso Martini Cookies with White Chocolate and Coffee Bean Garnish Recipe
Delight in the rich, sophisticated flavors of Espresso Martini Cookies, combining rich cocoa, espresso powder, and aromatic rum extract. These soft, chewy cookies are chilled for optimal texture, baked to perfection, and finished with a decadent white chocolate dip garnished with coffee beans, bringing the classic cocktail into cookie form.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 32 minutes (including chilling time)
- Yield: Approximately 18-20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
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
Finishing
- 10–12 ounces premium white chocolate
- Coffee beans to garnish
Instructions
- Chill the dough: This cookie dough requires at least 2 hours of chilling, ideally overnight, which prevents spreading and results in a thicker cookie.
- Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, instant espresso powder, baking soda, and salt until evenly combined.
- Cream butter and sugars: Using an electric or stand mixer with a paddle attachment, beat the room temperature butter with granulated and brown sugars on medium-high speed for 2-3 minutes until fluffy.
- Add wet ingredients: Beat in the egg, vanilla extract, rum extract, and milk until light and fluffy, scraping down the bowl as needed, about 1-2 minutes.
- Combine dry and wet: Reduce mixer to low speed, gradually add the dry ingredients and mix until just combined, being careful not to overmix.
- Chill again: Cover the dough with plastic wrap and refrigerate for at least 2 hours or up to 3 days to develop flavor and texture.
- Preheat oven and prepare pans: Set oven to 350°F (177°C) and line two baking sheets with parchment paper. If dough chilled over 24 hours, let it soften slightly for 15-30 minutes.
- Scoop cookies: Use a medium cookie scoop (about 3 tablespoons) to portion dough onto baking sheets, spacing 2-3 inches apart. Wet hands slightly to handle sticky dough.
- Bake cookies: Bake for 10-12 minutes until edges are set and tops remain slightly soft. Cool on baking sheets 5 minutes, then transfer to racks to cool completely.
- Melt white chocolate: Place white chocolate in a microwave-safe tall container and microwave in 30-second intervals, stirring between, until smooth and melted.
- Dip and garnish: Dip half of each cooled cookie in melted white chocolate, place on parchment, and garnish with 1-3 coffee beans. Let chocolate set at room temperature or speed up by chilling in the freezer for a few minutes.
Notes
- Chilling the dough is essential to prevent cookies from spreading too much.
- Room temperature ingredients ensure better mixing and texture.
- If using gluten-free flour, this recipe can accommodate gluten-free diets.
- Cookies keep fresh in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 3 months; thaw at room temperature before serving.
- Wet your hands slightly when scooping dough to prevent sticking.
Keywords: espresso martini cookies, coffee cookies, white chocolate dip cookies, chocolate espresso cookies, rum extract cookies
