Name: Espresso Martini Cookies with White Chocolate and Coffee Bean Garnish Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 2 h 27 min
Cuisine: American
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

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Introduction

Espresso Martini Cookies combine the rich flavors of chocolate and espresso with a hint of rum extract for a sophisticated treat. These cookies are soft, fudgy, and topped with smooth white chocolate and coffee bean garnish, perfect for coffee lovers looking for a boozy twist.

The image shows round coffee-flavored cookies arranged on a metal cooling rack over parchment paper on a white marbled surface. Each cookie has a dark brown base with a thick half layer of smooth white icing, while the other half is dusted with cocoa powder. Three dark roasted coffee beans are neatly placed on top of the white icing side of every cookie. Around the cookies are small white bowls, one filled with whole coffee beans and another holding cocoa powder with a silver tea infuser resting inside. Two white cups of black coffee are also visible nearby. The overall look is warm and inviting, perfect for a coffee treat. 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 salt until fully combined.
Step 2: In a large bowl, beat the butter, granulated sugar, and brown sugar on medium-high speed using an electric mixer until light and fluffy, about 2-3 minutes.
Step 3: Add the egg, vanilla extract, rum extract, and milk to the butter mixture. Beat for 1-2 minutes until well combined, scraping the bowl as needed.
Step 4: Reduce the mixer speed to low and gradually add the dry ingredients to the wet ingredients until just combined.
Step 5: Cover the dough with plastic wrap and chill for at least 2 hours or up to 3 days to prevent spreading and allow flavors to develop.
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 more than 24 hours, let it soften at room temperature for 15-30 minutes before scooping for easier handling.
Step 8: Using a medium cookie scoop (about 3 tablespoons), drop dough balls 2-3 inches apart on the prepared sheets. Wet your hands slightly to prevent sticking if needed.
Step 9: Bake for 10-12 minutes or until the edges are set and the tops appear slightly soft. Let cookies cool 5 minutes on the sheet, then transfer to a rack to cool completely.
Step 10: Melt the white chocolate in a microwave-safe tall container in 30-second intervals, stirring between, until smooth.
Step 11: Dip half of each cooled cookie into the melted white chocolate, place on parchment paper, and garnish with 1-3 coffee beans. Let set at room temperature or chill briefly in the freezer.

Tips & Variations

For a stronger espresso flavor, increase the instant espresso powder by 1 teaspoon.
Use dark chocolate instead of white chocolate for a richer contrast.
If you prefer, swap rum extract for a splash of coffee liqueur like Kahlúa for authentic notes.
Chilling the dough overnight yields thicker, chewier cookies.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them longer, freeze the cookies for up to 3 months. Thaw at room temperature before serving. If dipped in chocolate, store in a cool place to avoid melting.

How to Serve

The image shows round chocolate cookies resting on a wire cooling rack over a brown parchment paper on a white marbled surface. Each cookie has two layers: the bottom layer is dark brown and textured like soft cake, the top layer is smooth white icing covering half the cookie. The other half of the icing side is dusted with a light brown cocoa powder. Three dark brown coffee beans sit on the white icing side near the center of the cookie. One cookie in the foreground is partially eaten, showing the thick chocolate cookie base under the icing. 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 to prevent spreading and to develop flavor, so it’s best not to skip this step. At least 2 hours is required, but overnight chilling is ideal.

Can I use regular brewed espresso instead of instant espresso powder?

Instant espresso powder is dry and mixes directly into the dough, while brewed espresso adds liquid and can alter the dough’s texture. It’s best to stick with instant espresso powder for this recipe.