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Espresso Martini Cookies Recipe

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★★★★★

4.9 from 770 reviews

Delight in these rich and decadent Espresso Martini Cookies that combine the bold flavors of espresso, cocoa, and a hint of rum extract. Topped with smooth white chocolate and coffee bean garnish, these cookies offer a perfect balance of intensity and sweetness, perfect for coffee lovers and cocktail enthusiasts alike.

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

Topping

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

Instructions

  1. Chill Dough: Chill the cookie dough for at least 2 hours, ideally overnight or up to 3 days, to ensure the cookies bake thick and do not spread excessively.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, instant espresso powder, baking soda, and kosher salt until evenly combined.
  3. Cream Butter and Sugars: Using an electric mixer fitted with a paddle attachment, beat the room temperature butter with granulated and brown sugar on medium-high speed for 2-3 minutes until fluffy.
  4. Add Wet Ingredients: Beat in the egg, vanilla extract, rum extract, and milk until the mixture is light and fluffy, about 1-2 minutes. Scrape down the bowl as needed.
  5. Combine Ingredients: On low speed, gradually mix the dry ingredients into the wet mixture until just combined.
  6. Chill Dough Again: Cover the bowl with plastic wrap and chill the dough for at least 2 hours or up to 3 days to prevent spreading during baking.
  7. Prepare Baking Sheets and Oven: Preheat the oven to 350°F (177°C) and line two large baking sheets with parchment paper. If dough has been chilled longer than 24 hours, allow it to soften for 15-30 minutes at room temperature.
  8. Scoop Cookies: Using a medium cookie scoop (about 3 tablespoons), scoop dough onto baking sheets spaced 2-3 inches apart. Wet hands slightly if dough is sticky for easier handling.
  9. Bake: Bake cookies for 10-12 minutes or until edges are set and tops appear slightly soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Melt White Chocolate: Place white chocolate in a microwave-safe bowl or tall container. Microwave in 30-second increments, stirring between each, until chocolate is fully melted and smooth.
  11. Dip and Garnish: Dip half of each cooled cookie in melted white chocolate, place on parchment paper, and garnish each with 1-3 coffee beans. Let the chocolate set at room temperature or speed up setting by placing them 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 spreading and to achieve thick, chewy cookies.
  • If using gluten-free flour, ensure it is a one-to-one blend suitable for baking.
  • For an extra espresso kick, adjust the instant espresso powder to taste.
  • Handle the sticky dough with lightly wet hands or use a cookie scoop for easier shaping.
  • Cooling cookies on the baking sheet before transferring prevents breakage.
  • Use high-quality premium white chocolate for best flavor and smoothness.
  • Cookies can be frozen either before or after baking for convenient storage.

Keywords: Espresso Cookies, Martini Cookies, Chocolate Coffee Cookies, White Chocolate Dipped Cookies, Coffee Desserts

Find it online: https://heutigemahlzeiten.com/espresso-martini-cookies-recipe/