Introduction

These Espresso Martini Cookies combine rich cocoa and bold espresso flavors with the subtle warmth of rum extract. Topped with creamy white chocolate and a coffee bean garnish, they’re an irresistible treat perfect for coffee lovers.

The image shows several round chocolate cookies with a cracked texture, each half dipped in white chocolate, creating a smooth, shiny white layer covering about half of each cookie. On top of the white chocolate layer, there are whole coffee beans and small white chocolate shards scattered across the cookies. Around the cookies, extra coffee beans and broken pieces of white chocolate are spread on a white marbled surface. In the top left corner, two clear glass cups filled with dark coffee sit on a white speckled plate, adding contrast to the scene. 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: In a medium bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda, and kosher salt until fully combined.
Step 2: Using an electric mixer with a paddle attachment, beat the butter with granulated and brown sugars on medium-high speed for 2-3 minutes until light and fluffy.
Step 3: Add the egg, vanilla extract, rum extract, and milk; beat for 1-2 minutes, scraping down the bowl to combine evenly.
Step 4: Reduce mixer speed to low and gradually add the dry ingredients to the wet, mixing until just combined to form cookie dough.
Step 5: Cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours or up to 3 days to prevent spreading and thicken cookies.
Step 6: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. If dough has chilled longer than 24 hours, let it soften at room temperature for 15-30 minutes before scooping.
Step 7: Using a medium cookie scoop (about 3 tablespoons), drop dough onto the baking sheets spaced 2-3 inches apart. Wet hands slightly if dough is sticky.
Step 8: Bake for 10-12 minutes until edges are set and tops appear softly set. Let cookies cool on the baking 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 increments, stirring until smooth.
Step 10: Dip half of each cooled cookie into the melted white chocolate, place on parchment paper, and garnish with 1-3 coffee beans. Allow chocolate to set at room temperature or chill briefly in the freezer.

Tips & Variations

For a stronger coffee flavor, increase the espresso powder by 1 teaspoon.
Substitute rum extract with coffee liqueur for a more authentic espresso martini taste.
Use gluten-free flour blend to make these cookies gluten-free.
If you prefer, drizzle the melted white chocolate over the cookies instead of dipping.
Chilling the dough overnight enhances flavor and results in thicker cookies.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container for up to 3 months. When ready to enjoy, thaw at room temperature. If desired, warm briefly in the microwave for a soft texture.

How to Serve

The image shows several round chocolate cookies with a cracked surface, half covered with smooth white icing. Each cookie is decorated with shiny brown coffee beans on top. One cookie is broken into pieces, showing a soft, crumbly inside. Around the cookies, there are white chocolate chunks and scattered coffee beans on a white marbled surface. A white bowl filled with whole coffee beans and a glass cup of black coffee on a white speckled saucer are also visible, adding dark and light brown tones. The whole setting is bright and clean. 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 the dough is important to prevent spreading and to develop flavors. Skipping this step may result in thinner, flatter cookies. Ideally, chill for at least 2 hours or overnight.

Can I use regular coffee instead of espresso powder?

Instant espresso powder provides a concentrated coffee flavor without extra moisture. Using brewed coffee may change the dough’s texture and flavor, so it’s best to stick to espresso powder for this recipe.