Description
Indulge in the delightful combination of rich coffee and velvety chocolate with these irresistible Espresso Martini Cookies, perfect for gatherings or cozy evenings.
Ingredients
Scale
- 1 cup all-purpose flour
- 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 flour, cocoa powder, espresso powder, baking soda, and salt.
- In a large bowl, beat together butter, granulated sugar, and brown sugar until creamy.
- Add egg, vanilla extract, rum extract, and milk to the butter mixture, and beat until light and airy.
- Slowly combine the dry ingredients into the wet mixture until just blended.
- Chill the dough for at least 2 hours, preferably overnight.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- Scoop dough onto the prepared sheets, spacing them 2-3 inches apart.
- Bake for 10-12 minutes until edges are set, then cool on the sheet for 5 minutes before transferring to a cooling rack.
- Melt white chocolate and dip half of each cookie, garnishing with coffee beans.
- Allow to set at room temperature or in the freezer before serving.
Notes
These cookies can be stored in an airtight container for up to 5 days or frozen for up to 3 months.
- Prep Time: 120 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg