Espresso Martini Cookies

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These Espresso Martini Cookies are so fun! Imagine buttery, chewy chocolate cookies infused with espresso, a hint of coffee liqueur, and topped with that signature espresso-martini vibe.

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They’re playful, cozy, and just the thing for holiday parties!

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To make, whisk together the melted butter, brown sugar, and granulated sugar until glossy and smooth.

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Add the eggs, Kahlúa, and vanilla extract, whisking until fully combined.

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In a separate bowl, whisk together the flour, cocoa powder, cornstarch, espresso powder, baking soda, and salt.

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Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon.

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Fold in the chopped chocolate-covered espresso beans until evenly distributed.

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Scoop about 2½ tablespoons of dough per cookie and arrange on the prepared sheets, spacing about 2 inches apart.

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Bake for 8-10 minutes, or until the edges are set but the centers still look slightly underbaked.

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Once cooled, melt the white chocolate wafers. 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.

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Take parchment paper and cover half of the cookie with it. Use a mesh sieve to dust the uncovered portion of the cookie with cocoa powder. Garnish the center with a 1 or 3 coffee beans for a chic finishing touch. Enjoy!

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For full recipe, instructions, helpful tips, and more swipe up or visit blog!

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