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Espresso Martini Cookies

Decadent dark chocolate fudge cookies infused with espresso and coffee liqueur, dipped in white chocolate and garnished with coffee beans.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, Modern
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large
  • 1 tbsp coffee liqueur like Kahlua
  • 1 tsp vanilla extract
  • 1.25 cups all-purpose flour
  • 0.5 cup Dutch-process cocoa powder
  • 1 tbsp instant espresso powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
Topping
  • 1 cup white chocolate melting wafers
  • 40 count whole coffee beans roasted

Equipment

  • Stand mixer or hand mixer
  • Baking sheets
  • Parchment paper
  • Wire rack
  • Microwave-safe bowl

Method
 

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy (2-3 mins).
  3. Beat in the egg, vanilla extract, and coffee liqueur until combined.
  4. In a separate bowl, whisk together flour, cocoa powder, espresso powder, baking soda, and salt.
  5. Gradually mix the dry ingredients into the wet ingredients on low speed until just combined. Do not overmix.
  6. Scoop dough into balls (approx 1.5 tbsp each) and place 2 inches apart on baking sheets.
  7. Bake for 9-11 minutes. Centers should look slightly soft. Cool on sheet for 5 minutes, then transfer to wire rack to cool completely.
  8. Melt white chocolate in microwave in 30-second intervals until smooth.
  9. Dip half of each cooled cookie into white chocolate. Top the white section immediately with 3 coffee beans.
  10. Allow chocolate to set completely before serving.

Notes

Store in an airtight container for up to 4 days.