Espresso Martini Delight Cookies
A delightful treat combining the rich flavors of espresso and chocolate with a hint of rum, dipped in white chocolate and garnished with coffee beans. Perfect for coffee lovers!
Equipment
- Electric Mixer
- Baking Sheets
- Parchment Paper
- Medium cookie scoop
- Wire Rack
Ingredients
Cookie Dough
- 1 cup all-purpose flour (or gluten-free blend)
- 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 softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons rum extract (or extra vanilla for an alcohol-free option)
- 1 Tablespoon milk
For Dipping & Garnish
- 10-12 ounces premium white chocolate (for dipping)
- Coffee beans for garnish (optional, but adds a fancy touch!)
Instructions
- In a medium bowl, simply whisk together the flour, cocoa powder, instant espresso powder, baking soda, and salt until well combined. Set this aside for a moment.
- In a separate large bowl, using an electric mixer, beat the softened butter with both granulated and brown sugars on medium-high speed for 2-3 minutes until the mixture is light and fluffy.
- Beat in the egg, vanilla extract, rum extract, and milk until everything is nicely combined and airy. Don't forget to scrape down the sides of the bowl!
- Turn your mixer to low speed and gradually add the dry ingredients into the wet mixture, mixing just until a soft cookie dough forms. Cover the bowl with plastic wrap and pop it into the fridge for at least 2 hours, or even better, overnight (up to 3 days). This chilling step is super important for perfect cookies!
- When ready to bake, preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. If your dough has been chilling for a long time, let it sit at room temperature for 15-30 minutes to make it easier to scoop.
- Using a medium cookie scoop (about 3 Tablespoons), drop scoops of the sticky dough onto the prepared baking sheets, leaving 2-3 inches between each cookie. Bake for 10-12 minutes, or until the edges look set and the tops are still slightly soft.
- Let the baked cookies cool on the baking sheets for 5 minutes, then gently transfer them to a wire rack to cool down completely.
- Once the cookies are totally cool, melt your white chocolate in a microwave-safe bowl (a tall liquid measuring cup works great) in 30-second bursts, stirring well after each, until it's smooth and melted. Dip half of each cookie into the melted white chocolate, then place them on a piece of parchment paper. Garnish immediately with 1-3 coffee beans for that classic look. Let the chocolate set at room temperature or speed it up with a few minutes in the freezer.
Notes
Feel free to use extra vanilla extract for an alcohol-free option instead of rum extract. The chilling step is super important for perfect cookies!
Nutrition Information (per cookie):
Calories: 296 kcal
Total Carbs: 39g
Net Carbs: 37g
Fats: 15g
Protein: 4g #EspressoMartiniCookies #CoffeeLoverTreats #EasyBaking #GourmetCookies
Calories: 296 kcal
Total Carbs: 39g
Net Carbs: 37g
Fats: 15g
Protein: 4g #EspressoMartiniCookies #CoffeeLoverTreats #EasyBaking #GourmetCookies
