Espresso Martini Cookies
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These Espresso Martini Cookies take everything you love about the classic cocktail and turn it into a soft, chewy, chocolatey treat.
They start with a chewy, rich chocolate cookie base that’s infused with just the right amount of espresso and coffee liqueur to give you a delicious espresso martini flavor without ever feeling overpowering. Then they’re dipped in sweet white chocolate and garnished with cocoa powder and coffee beans to give them that signature “cocktail” look. These cookies look impressive but still come together quickly with no mixer required, making them an easy holiday baking win.
Whether you’re making them for a cookie exchange, gifting a festive box of treats, or just want something a little more grown-up and playful for the season, these cookies will guarantee a big reaction. They’re unique, delicious, and perfect for anyone who loves chocolate and coffee together.
And for all the chocolate lovers out there, be sure to also check out my Chocolate Peppermint Cookies, Chewy Chocolate Cookies, Double Chocolate Crinkle Cookies, or Chocolate Andes Mint Cookies.
Table Talk with Tawnie
Okay, I’m not going to lie… These Espresso Martini Cookies were one of the cookies I was most excited about for this year’s Holiday Cookie Series! I originally saw the idea last year on the Squeaky Mixer and knew I wanted to try to recreate them myself! I feel like espresso martinis have really been having a moment lately, so I thought it would be so fun to enjoy them this holiday season in cookie form. I mean, seriously, what isn’t better in cookie form? Of course, these cookies are delicious (especially if you love chocolate + coffee), but I also really love that they have a slightly elevated look, making them a great option for adult holiday parties and events!
- All-purpose flour: As always, it’s essential to make sure you’re using the spoon and level method to measure your flour when baking (you can also use a kitchen scale to weigh your ingredients).
- Cocoa powder: I used regular unsweetened cocoa powder for these cookies! If you really want to amp up the chocolate flavor, you could try the dark cocoa powder.
- Espresso powder: Obviously, the star of the show in these cookies! Not only does the espresso powder deliver that coffee-like taste, but it also helps to enhance and intensify the chocolate flavor of these cookies. The King Arthur espresso powder is my favorite!
- Chocolate-covered espresso beans: I get mine from Trader Joe’s! To crush them, I like to put them in a baggie, seal the baggie, and chop them with a wooden spoon or rolling pin so it doesn’t make a huge mess on the cutting board.
- White chocolate melting wafers: For dipping, I love using Ghirardelli melting wafers; they melt smoothly and set up with that perfect glossy finish.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Mix wet ingredients
Start by melting the butter until mostly melted. Once it’s cooled, whisk the butter with both sugars until smooth and glossy. Add the rest of the wet ingredients and whisk to combine.
Whisk dry ingredients
In a separate bowl, whisk together the dry ingredients.
Combine wet and dry ingredients
Gradually combine the wet and dry ingredients until no flour streaks remain. Then fold in the chopped chocolate-covered espresso beans. Cover and let the dough chill for at least 30 minutes.
Scoop & bake
Scoop the dough and place each ball on a prepared baking sheet. Bake for 8-10 minutes, then let cookies cool completely!
Dip & enjoy!
Once cooled, add a layer of the melted white chocolate over each cookie and spread evenly to coat the top. Allow the chocolate to set up almost all the way. Dust with cocoa powder, garnish with a few coffee beans, and ENJOY!
Expert Tips
- Properly measure the flour: As with any baking recipe, make sure to spoon the flour into your measuring cup and use the back of a knife to level off the top. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need. See this baking tip video for an easy tutorial.
- Allow the melted butter to cool: Allow the melted butter to cool slightly before whisking it with the sugars.
- Chill the dough: Don’t skip this step! Letting the dough rest in the fridge for 30–60 minutes helps it firm up, making it easier to scoop and roll while also giving you thicker, chewier cookies. You can also prep the dough and let it chill in the fridge for up to 2-3 days.
- Slightly underbake: Bake these cookies just until the edges are set, but the centers still look slightly soft. Slightly underbaking these cookies gives them their chewy, fudgy center.
- Let cookies cool before dipping: Make sure to let the cookies cool all the way before dipping! If they’re even a little warm, the white chocolate can melt or slide right off.
Take a square piece of parchment paper and cover half of the cookie with it. Then, use a fine mesh sieve to dust the uncovered portion of the cookie with cocoa powder. Slowly remove the parchment paper! It can get messy, and you don’t want any cocoa to get on the clean white chocolate side!
Variations / Substitutions
- Gluten-free: Swap the all-purpose flour for Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
- Espresso powder: If you love a STRONG coffee taste, feel free to increase the espresso powder up to 1 tablespoon.
- Chocolate chips (or chunks): If you don’t have chocolate-covered espresso beans, you can just use your favorite chocolate chips or chunks.
The Holiday Cookie Series is back for the 2025 holiday season and full of festive, delicious ideas! From espresso martini cookies to iced oatmeal gingerbread cookies, there’s something for everyone!
Storage / Freezing
- Store these cookies in a sealed container at room temperature for up to 5 days, or in the freezer for up to 3 months.
- To freeze: Scoop the dough into 2½ Tbsp. sized balls and freeze in a single layer in an airtight container for up to 3 months. You can bake the frozen cookie dough from frozen, just add an extra minute or so to your bake time.
- Make ahead: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Allow to come to room temperature, then continue to bake as directed.
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Ghirardelli White Chocolate Melting Wafers
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Ingredients
- 1 cup unsalted butter (mostly melted)
- 1½ cups dark brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs (room temperature)
- 2 Tbsp. Kahlúa (coffee liqueur)
- 2 tsp. vanilla extract
- 2¾ cups all-purpose flour (spooned & leveled)
- 1/2 cup unsweetened cocoa powder ((such as Ghirardelli), plus more for dusting)
- 2 tsp. cornstarch
- 2 tsp. espresso powder (or up to 1 Tbsp. for a strong coffee flavor)
- 1 tsp. baking soda
- ½ tsp. fine salt
- 1½ – 2 cups chopped chocolate-covered espresso beans (I get mine from Trader Joe’s and put them in a baggie, seal the baggie, and chop them with a wooden spoon or rolling pin so it doesn't make a mess on a cutting board)
For Garnish:
- 1 (10 oz.) bag Ghirardelli white chocolate melting wafers (for drizzle or dipping)
- Coffee beans (for garnish (optional))
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Melt the butter: In a microwave-safe bowl or small saucepan, melt the butter until mostly melted. Let cool slightly while preparing other ingredients.1 cup unsalted butter
- Whisk butter and sugars: In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until glossy and smooth.1½ cups dark brown sugar, 1/2 cup granulated sugar
- Add remaining wet ingredients: Add the eggs, Kahlúa, and vanilla extract, whisking until fully combined.2 large eggs, 2 Tbsp. Kahlúa, 2 tsp. vanilla extract
- Mix dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, cornstarch, espresso powder, baking soda, and salt.2¾ cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 2 tsp. cornstarch, 2 tsp. espresso powder, 1 tsp. baking soda, ½ tsp. fine salt
- Combine: Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Stir just until no flour streaks remain. The dough should be thick and slightly sticky.
- Add mix-ins: Fold in the chopped chocolate-covered espresso beans until evenly distributed.1½ – 2 cups chopped chocolate-covered espresso beans
- Chill: Cover and refrigerate the dough for at least 30 minutes to help prevent spreading and deepen the flavor. Start Timer
- Scoop and bake: Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper. Scoop about 2½ tablespoons of dough per cookie and arrange on the prepared sheets, spacing about 2 inches apart.
- Bake: Bake for 8-10 minutes, or until the edges are set but the centers still look slightly underbaked. Start Timer
- Cool: Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack.
- Melt white chocolate: Once cooled, melt the white chocolate wafers according to package directions. Spoon an even layer of chocolate over each cookie and spread evenly to coat the top. Allow the chocolate to set up almost all the way.1 (10 oz.) bag Ghirardelli white chocolate melting wafers
- Decorate: Take a square piece of parchment paper and cover half of the cookie with it. Use a fine mesh sieve to dust the uncovered portion of the cookie with cocoa powder. Carefully remove parchment paper (it can get messy/ you don’t want any cocoa to get on the clean white chocolate side, so work slowly). Garnish the center with a 1 or 3 coffee beans for a chic finishing touch. Enjoy!Coffee beans
Notes
- Texture tip: Slight underbaking gives these cookies their chewy, fudgy center.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
- Recipe inspired by The Squeaky Mixer.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Megan McKeehan of The Broke Girl Table
