Introduction

Espresso Martini Cookies combine the rich flavors of cocoa and coffee with a touch of rum extract for a sophisticated twist. Topped with smooth white chocolate and coffee bean garnish, these cookies are perfect for anyone who loves a boozy, coffee-inspired treat.

The image shows several round chocolate cookies, each half dipped in white chocolate, creating a half-and-half look with contrasting dark brown and creamy white colors. Each cookie is topped with three dark coffee beans arranged closely together. One cookie is broken in half, showing a soft, chewy interior. They are spread on a white marbled surface sprinkled with scattered coffee beans and white chocolate shavings. On the right side, there's a white cup filled with light brown coffee, also topped with three coffee beans. Near the bottom left, a cup of espresso sits on a white speckled plate surrounded by many coffee beans, the espresso showing a rich golden crema on top. The whole scene is well-lit and neatly arranged in an inviting and cozy way. 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 for garnish

Instructions

Step 1: In a medium bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda, and kosher salt until fully combined.
Step 2: In a separate large bowl, use an electric or stand mixer with a paddle attachment to beat the butter, granulated sugar, and brown sugar 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 the batter is light and fluffy, scraping down the sides of the bowl as needed.
Step 4: Lower the mixer speed to low and gradually add the dry ingredients into the wet ingredients. Mix until just combined.
Step 5: Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours, ideally overnight or up to 3 days. This step is essential to prevent spreading and to develop thicker cookies.
Step 6: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Step 7: If the dough has chilled for more than 24 hours, let it sit at room temperature for 15-30 minutes to soften for easier scooping.
Step 8: Using a medium cookie scoop (about 3 tablespoons), scoop cookie dough onto the prepared baking sheets, spacing them 2-3 inches apart. Wet your hands slightly if the dough is sticky to help with shaping.
Step 9: Bake for 10-12 minutes, until the edges are set but the tops still look slightly soft.
Step 10: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 11: While cooling, melt the white chocolate in a microwave-safe bowl or tall container in 30-second increments, stirring between each until smooth.
Step 12: Dip half of each cooled cookie in the melted white chocolate and place on parchment paper. Garnish each cookie with 1-3 coffee beans.
Step 13: Let the chocolate set at room temperature or chill in the freezer for a few minutes until firm.

Tips & Variations

Chilling the dough longer results in thicker, chewier cookies—up to 3 days is ideal.
Use gluten-free flour if you need a gluten-free option without sacrificing texture.
Try dark chocolate instead of white chocolate for a richer, less sweet contrast.
If you don’t have rum extract, a splash of brewed espresso or coffee liqueur can enhance the coffee flavor.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. To keep longer, freeze the cookies in a sealed container for up to 3 months. Thaw at room temperature before enjoying. The white chocolate topping may soften, so keep refrigerated if preferred before serving.

How to Serve

A stack of four dark chocolate cookies is shown on a white marbled surface. The bottom three cookies are dipped halfway in smooth white icing, giving a shiny texture on one side and a crackled dark brown texture on the other. On top of the stack, a broken cookie is placed horizontally, showing its soft, crumbly inside with a rich dark brown color; a coffee bean rests on the upper piece. Around the stack, there are scattered coffee beans and white chocolate chunks on the white marbled surface. To the left, a clear glass cup with dark coffee is partly visible, and behind the cookies, a tall glass with dark liquid and a gold rim is seen out of focus. 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 preferred for its concentrated flavor without adding extra moisture. Using brewed coffee may alter the dough consistency, but a small amount of very strong coffee could be experimented with cautiously.

Do I need to chill the dough before baking?

Yes, chilling the dough for at least 2 hours is crucial to prevent spreading and ensure thicker, chewier cookies. For best results, chill overnight or up to 3 days.