Espresso Martini Cookies
Chewy chocolate cookies with espresso and Kahlúa, dipped in white chocolate and topped with cocoa and coffee beans. A delightful, festive twist on the classic cocktail, perfect for holiday gatherings.
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie Dough and Garnish
- 1 cup unsalted butter mostly melted
- 1½ cups dark brown sugar packed
- ½ cup granulated sugar
- 2 large eggs room temperature
- 2 Tbsp. Kahlúa coffee liqueur
- 2 tsp. vanilla extract
- 2¾ cups all-purpose flour spooned & leveled
- ½ 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 Trader Joe’s
- 10 oz. Ghirardelli white chocolate melting wafers for drizzle or dipping
- coffee beans for garnish (optional)
Instructions
Instructions
- Melt the butter in a microwave-safe bowl or small saucepan until mostly melted. Let cool slightly before using.
- Whisk together melted butter, brown sugar, and granulated sugar until glossy and smooth.
- Add eggs, Kahlúa, and vanilla extract. Whisk until fully combined.
- In a separate bowl, whisk together flour, cocoa powder, cornstarch, espresso powder, baking soda, and salt.
- Gradually fold the dry ingredients into the wet ingredients until no flour streaks remain.
- Fold in chopped chocolate-covered espresso beans until evenly distributed.
- Cover the dough and refrigerate for at least 30 minutes.
- Preheat oven to 350°F. Scoop 2½ tablespoon-sized balls of dough onto parchment-lined baking sheets and bake for 8-10 minutes.
- Allow cookies to cool, then dip in melted white chocolate. Dust half with cocoa powder and garnish with coffee beans.
Notes
Texture tip: Slight underbaking gives these cookies a chewy, fudgy center. Store in airtight container at room temperature for 5 days or freeze up to 2 months.