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Espresso Martini Cookies with White Chocolate and Coffee Bean Garnish Recipe

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★★★★★

4.5 from 69 reviews

Indulge in the rich and sophisticated flavors of Espresso Martini Cookies, combining the bold taste of espresso with creamy white chocolate. These soft, chewy cookies are enhanced with a hint of rum extract for an adult twist and topped with aromatic coffee beans for elegance. Perfect for coffee lovers and dessert 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

For Decoration

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

Instructions

  1. Chill the Dough: Prepare your cookie dough ahead of time as it requires chilling for at least 2 hours, but ideally overnight for best texture. Longer chilling (up to 3 days) results in thicker cookies.
  2. Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, instant espresso powder, baking soda, and kosher salt until thoroughly combined.
  3. Cream Butter and Sugars: Using an electric mixer fitted 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.
  4. Add Wet Ingredients: Beat in the egg, vanilla extract, rum extract, and milk for 1-2 minutes on medium speed, scraping down the bowl as necessary to ensure even mixing.
  5. Combine Dry and Wet Mixtures: Reduce the mixer speed to low and gradually add the dry ingredients to the wet, mixing until just combined.
  6. Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 2 hours to prevent spreading while baking.
  7. Preheat and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. If the dough has chilled for more than 24 hours, let it soften at room temperature for 15-30 minutes for easier scooping.
  8. Scoop the Dough: Using a medium cookie scoop (approx. 3 tablespoons), portion the sticky dough onto the baking sheets spaced 2-3 inches apart. Wet your hands if needed to handle the dough more easily.
  9. Bake the Cookies: Bake in the preheated oven for 10-12 minutes until the edges are set and tops look slightly soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  10. Melt White Chocolate: Place white chocolate in a microwave-safe bowl or tall container and microwave in 30-second increments, stirring each time until smooth and fully melted.
  11. Dip and Decorate: Dip half of each cooled cookie in the melted white chocolate, place on parchment paper, and garnish with 1-3 coffee beans. Allow chocolate to set at room temperature or place in the freezer briefly for faster setting.
  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 control spreading and enhance cookie texture.
  • If using gluten-free flour, choose a blend suitable for baking for best results.
  • Wet your hands slightly to handle sticky dough easily during scooping.
  • Allow cookies to cool slightly before dipping in chocolate to prevent melting or breaking.
  • Cookies can be frozen baked or unbaked; thaw or bake as needed.
  • Espresso powder intensifies coffee flavor without adding liquid.

Keywords: Espresso Martini Cookies, coffee cookies, white chocolate cookies, chocolate espresso cookies, adult cookies, rum extract dessert

Find it online: https://recipeswithmia.com/espresso-martini-cookies-with-white-chocolate-and-coffee-bean-garnish-recipe/