Description
These rich and bold Espresso Martini Cookies are packed with espresso, cocoa, and rum extract, then dipped in smooth white chocolate and garnished with coffee beans for a delicious cocktail-inspired treat.
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
- In a medium bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda, and salt until combined.
- In a separate large bowl, using an electric mixer or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes.
- Add the egg, vanilla extract, rum extract, and milk and beat until light and fluffy, 1-2 minutes, scraping down the sides and bottom of the bowl as needed.
- Turn the mixer down to low speed and slowly add the dry ingredients to the wet ingredients until combined.
- Cover the dough with plastic wrap and chill for at least 2 hours or up to 3 days. Do not skip this step, as chilling helps prevent the cookies from spreading.
- Preheat the oven to 350°F and line two large baking sheets with parchment paper. If the dough has been chilling for longer than 24 hours, allow it to soften at room temperature for 15-30 minutes for easier scooping.
- Using a medium cookie scoop, about 3 tablespoons, scoop the cookie dough and place the portions 2-3 inches apart on the prepared baking sheets. The dough will be sticky, so wet your hands slightly if needed.
- Bake for 10-12 minutes, or until the edges are set and the tops look slightly soft. Cool the cookies for 5 minutes on the baking sheet, then transfer them to a cooling rack to cool completely.
- While the cookies are cooling, add the white chocolate to a microwave-safe bowl. A taller container, such as a liquid measuring cup, works well. Microwave in 30-second increments, stirring between each, until melted and smooth.
- Dip half of each cookie into the melted white chocolate, then place it on parchment paper. Garnish with 1-3 coffee beans.
- Allow the chocolate to set at room temperature or place the cookies in the freezer for a few minutes to speed up the process.
Notes
- Do not skip chilling the cookie dough. Chilling prevents spreading and enhances the flavor. Overnight chilling is best.
- Store baked cookies in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.
- Freeze baked cookies in a single layer, then transfer them to an airtight container for up to 3 months. Thaw at room temperature before serving.
- You can also freeze the cookie dough for up to 3 months. Bake directly from frozen and add a few extra minutes to the baking time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies
- Method: Bake
- Cuisine: American