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Espresso Martini Cookies Recipe

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★★★★★

4.6 from 661 reviews

Espresso Martini Cookies combine rich cocoa and espresso flavors with the sweetness of white chocolate and a hint of rum extract, delivering a decadent treat inspired by the classic cocktail. These soft, chewy cookies are perfectly balanced with a coffee kick and a luscious white chocolate dip, garnished with coffee beans for an elegant finish.

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

For Decoration

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

Instructions

  1. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, instant espresso powder, baking soda, and kosher salt until fully combined.
  2. Cream Butter and Sugars: In a separate large bowl, using an electric mixer or stand mixer with a paddle attachment, beat the room temperature unsalted butter, granulated sugar, and light brown sugar on medium-high speed for 2-3 minutes until light and fluffy.
  3. Add Wet Ingredients: Add the large egg, vanilla extract, rum extract, and milk to the butter mixture and beat on medium speed for 1-2 minutes, scraping down the sides and bottom of the bowl as needed to ensure everything is well incorporated.
  4. Blend Dry into Wet: Reduce mixer speed to low and gradually add the dry ingredients to the wet ingredients. Mix until just combined, being careful not to overmix.
  5. Chill Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 2 hours, but ideally overnight or up to 3 days. Longer chilling helps prevent spreading and results in thicker cookies.
  6. Preheat Oven: When ready to bake, preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper. If the dough was chilled more than 24 hours, allow it to soften at room temperature for 15-30 minutes for easier scooping.
  7. Scoop Cookies: Using a medium cookie scoop (about 3 tablespoons), portion and place the dough balls 2-3 inches apart on the prepared baking sheets. The dough will be sticky; wet your hands slightly if needed to handle it more easily.
  8. Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are set and the tops look slightly soft. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  9. Melt White Chocolate: While the cookies cool, melt the white chocolate in a microwave-safe bowl in 30-second increments, stirring between each interval until smooth and fully melted.
  10. Dip and Garnish: Dip half of each cooled cookie into the melted white chocolate, then place on parchment paper. Garnish each cookie with 1-3 coffee beans. Allow the white chocolate to set at room temperature or place cookies in the freezer for a few minutes for quicker setting.
  11. 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 achieve thicker cookies.
  • If using gluten-free flour, select a blend suitable for baking cookies to maintain texture.
  • Wetting hands before scooping dough helps manage stickiness and keeps shapes uniform.
  • White chocolate can burn easily; stir frequently during melting to avoid scorching.
  • Store cookies in an airtight container to maintain freshness and flavor.

Keywords: Espresso Martini Cookies, coffee cookies, chocolate espresso cookies, white chocolate dipped cookies, cocktail inspired dessert

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