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These espresso martini cookies bring the bold flavors of your favorite cocktail into a soft, decadent dessert. Infused with instant espresso powder, rich cocoa, and rum extract, these cookies are a coffee lover’s dream.
Love cookies with a twist? Try flourless chocolate crinkle cookies, Christmas crack cookies, or frosted eggnog cookies next.
Inspired by the flavors of a creamy espresso martini, these cookies are an elevated treat perfect for special occasions or christmas baking.
The cookie dough uses the same base as Rolo cookies and marshmallow cookies, but incorporates instant espresso for a bold coffee flavor and rum extract for that cocktail-inspired finish.
Dipping the cookies in white chocolate not only balances the intense flavors but also adds a creamy texture. Garnished with coffee beans, these cookies are a showstopper that tastes as good as they look.
Need another chocolate cookie? Try chocolate shortbread cookies, peppermint bark cookies, or chocolate pudding cookies next.
Ingredients You Need
Here are the simple ingredients you need to make these espresso cookies. Skip to the recipe card for exact measurements.
- All-purpose flour: For structure; use gluten-free if needed.
- Cocoa powder: Adds deep chocolate flavor.
- Instant espresso powder: Provides a bold coffee taste.
- Rum extract: Mimics the flavor of an espresso martini; substitute with vanilla if desired.
- White chocolate: Balances the rich, bold flavors.
- Coffee beans: Optional garnish for a sophisticated touch.
Love cookies inspired by drinks? Try eggnog cookies or hot cocoa cookies next!
How to Make Espresso Martini Cookies
Here are the simple steps, with photos, to make this cocktail-inspired cookie recipe. Skip to the recipe card for the printable version.
Step 1. Prepare the dough: Cream butter and sugars; mix in egg, extracts, and milk. Gradually incorporate dry ingredients.
Step 2. Chill the dough: Cover and refrigerate for at least 2 hours, up to 3 days. Overnight is best!
Step 3. Bake: Scoop dough onto baking sheets (it will be sticky) and bake at 350°F for 10-12 minutes.
Step 4. Decorate: Dip cooled cookies in melted white chocolate and garnish with coffee beans.
Cookie Baking Tips
- Don’t skip chilling: Chilling prevents spreading and enhances flavor. Overnight is best!
- Use high-quality cocoa and espresso powder: For the best flavor profile.
- Adjust the rum extract: Add more or less to suit your taste.
- Softening the dough: Let the dough sit at room temperature for 15-30 minutes if chilled for more than 24 hours.
- Expect it to be sticky: the dough, even after chilling, is relatively sticky. You can slightly wet your hands to help.
Recipe FAQs
Yes! Dark or milk chocolate works well and pairs beautifully with the espresso flavor.
No, but it adds an authentic martini-inspired flavor. Vanilla extract is a great substitute.
The biggest reason for flat cookies is that the temp of the butter was too warm (soft). Room temp butter should only sit out for about an hour and still feel cool to the touch (60°F). Ensure the dough is chilled thoroughly, and avoid over-creaming the butter and sugar.
Storage Tips
Room temperature: Store cookies in an airtight container for up to 4 days or in the fridge for up to a week.
Freezer: Freeze baked cookies in a single layer, then transfer to an airtight container for up to 3 months. Thaw at room temperature before serving. You can also freeze the cookie dough (no need to chill) for up to 3 months. Bake from frozen, adding a few extra minutes to the bake time.
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Espresso Martini Cookies
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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
- Note: This cookie dough requires at least 2 hours of chilling, but ideally overnight for best results. The cookies will be thicker the longer they chill (up to 3 days).
- In a medium bowl, whisk the flour, cocoa powder, instant espresso, baking soda, and salt together until combined1 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
- In a separate large bowl using an 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.1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/2 cup light brown sugar
- 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.1 large egg, 1 teaspoon vanilla extract, 1 1/2 teaspoons rum extract, 1 Tablespoon milk
- Turn the mixer down to low speed and slowly add the dry ingredients into the wet ingredients until combined.
- Cover with plastic wrap and chill for at least 2 hours or up to 3 days. Do not skip this step (it prevents them from spreading).
- Preheat the oven to 350°F and line two large baking sheets with parchment paper. If the dough was 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 3Tablespoons), scoop the cookie dough and drop them 2-3 inches apart on the prepared baking sheet. The dough will be sticky. Wet your hands slightly to prevent sticking if needed.
- Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set and the tops look slightly soft. Cool the cookies for 5 minutes on the cookie sheet then transfer them to a cooling rack to cool completely.
- While they’re cooling, add the white chocolate to a microwave safe bowl. A taller container, like a liquid measuring cup is best. Microwave in 30 second increments, stirring between each, until it's melted and smooth.10-12 ounces premium white chocolate
- Dip half of each cookie in the melted white chocolate then place it on a piece of parchment paper. Garnish with 1-3 coffee beans. Let them set at room temperature or place them in the freezer for a few minutes to set the chocolate. Baked cookies stay fresh in an airtight container at room temperature for 5 days or can be frozen for up to 3 months.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
