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Espresso martini cookie on wire rack garnished with cocoa powder and coffee beans.
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Espresso Martini Cookies

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. They’re playful, cozy, and just the thing for holiday parties!
Course Dessert
Cuisine American
Keyword espresso martini cookies
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings 28 cookies
Calories 209kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

For the Cookie Dough:

  • 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)
US Customary - Metric

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
    Melted butter and sugars in mixing bowl for espresso cookies.
  • 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
    Side-by-side image of adding the remaining wet ingredients and mixing until combined.
  • 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
    Side-by-side image of whisking all the dry ingredients together in a separate mixing bowl.
  • 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.
    Side-by-side image of adding the dry ingredients to the wet ingredients and mixing before adding the chocolate-covered espresso beans.
  • Add mix-ins: Fold in the chopped chocolate-covered espresso beans until evenly distributed.
    1½ - 2 cups chopped chocolate-covered espresso beans
    Side-by-side image of adding the chocolate-covered espresso beans to the cookie dough and mixing until combined.
  • 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.
    Scooping the cookie dough into 2.5 tablespoons and placing the balls on a parchment-lined baking tray.
  • Bake: Bake for 8-10 minutes, or until the edges are set but the centers still look slightly underbaked. Start Timer
    Six baked espresso martini cookies on parchment lined baking tray before being dipped in white chocolate.
  • 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
    Dipping the cooled espresso martini cookies in white chocolate than placing them on a wire rack to set.
  • 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
    Garnishing the espresso martini cookies with cocoa powder and coffee beans on wire rack.

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

Serving: 1cookie | Calories: 209kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 93mg | Potassium: 92mg | Fiber: 1g | Sugar: 18g | Vitamin A: 220IU | Calcium: 24mg | Iron: 1mg