Introduction

Espresso Martini Cookies are a delightful blend of rich cocoa and bold coffee flavors, perfect for those who love a boozy twist in their treats. These cookies are soft, fudgy, and dipped in creamy white chocolate, making them an irresistible indulgence.

The image shows several round chocolate cookies, each half dipped in white icing on the right side, with three dark coffee beans placed on the icing. The cookies are cracked and textured with a rich dark brown color on the left side and smooth white icing on the right side. In the center, one cookie is broken in half, showing a moist, dense chocolate inside with a coating of white icing on top. Scattered around the cookies are whole dark coffee beans and small chunks of white chocolate. On the left side, there is a white speckled plate with a small glass cup of espresso filled with dark coffee and creamy foam, surrounded by more coffee beans. On the top right, there is a white cup filled with light brown coffee, also decorated with three coffee beans on top. Everything is placed on a white marbled textured surface. 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: Whisk together the flour, cocoa powder, instant espresso powder, baking soda, and salt in a medium bowl until well combined.
Step 2: In a large bowl, beat the butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until creamy and smooth.
Step 3: Add the egg, vanilla extract, rum extract, and milk to the butter mixture. Beat for 1-2 minutes until light and fluffy, scraping the bowl sides as needed.
Step 4: Reduce mixer speed to low and gradually add the dry ingredients to the wet mixture, mixing until just combined.
Step 5: Cover the dough with plastic wrap and chill for at least 2 hours, preferably overnight, to prevent spreading and enhance thickness.
Step 6: Preheat the oven to 350°F and line two baking sheets with parchment paper. If dough is chilled over 24 hours, let it soften for 15-30 minutes at room temperature.
Step 7: Using a medium cookie scoop (about 3 tablespoons), drop dough 2-3 inches apart on the baking sheets. Wet hands slightly if dough is sticky.
Step 8: Bake for 10-12 minutes, until edges are set and tops are slightly soft. Cool cookies 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 bursts, stirring until smooth.
Step 10: Dip half of each cooled cookie into the melted white chocolate, place on parchment, and garnish with 1-3 coffee beans. Let chocolate set at room temperature or chill briefly in the freezer.

Tips & Variations

Chilling the dough longer, up to 3 days, results in thicker, chewier cookies.
For a dairy-free option, substitute butter with vegan butter and use dairy-free white chocolate.
Try dipping cookies in dark or milk chocolate for a different flavor profile.
Add a pinch of cinnamon or chili powder to the dough for a subtle spicy kick.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them longer, freeze the cookies (without the white chocolate coating) for up to 3 months. Reheat gently at room temperature before dipping in chocolate if desired.

How to Serve

A stack of four dark brown chocolate cookies, three whole and one broken in half on top, showing a soft, moist texture inside, each cookie partially dipped in smooth white icing mostly on the right side; the cookies sit on white parchment on a white marbled surface scattered with coffee beans and white chocolate pieces. To the left is a small glass cup of dark brown espresso with creamy foam on top, and to the right is a tall glass with a black and golden rim filled with a dark drink, all against a soft light background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip chilling the dough?

Chilling is essential for these cookies to prevent spreading and to develop flavor. At least 2 hours is needed, but overnight chilling produces the best texture.

What can I use instead of rum extract?

If you don’t have rum extract, you can substitute with an equal amount of vanilla extract or almond extract for a different but pleasant flavor.