I’m so thrilled that the espresso martini is still having a moment. Because I’m absolutely obsessed with them. And I order one almost every single time I go out.
And yes, I get that that makes me “basic” or whatever. But I just don’t care. Espresso martinis are GOOD. And if you’re not sold on the concept of a cocktail that also moonlights as a dessert, then I don’t know if we can be friends at this point. Sorry/not sorry.
So naturally, I wanted to create a cookie based off my favorite cocktail. And these Chocolate Espresso Martini Cookies did not disappoint! I am thrilled with how they came out. While these Chocolate Espresso Martini Cookies don’t have any vodka in them (unfortunately), they do have instant espresso powder, crushed chocolate-covered espresso beans and a Baileys Irish Cream drizzle. They are deeply chocolatey. And the coffee flavor comes through pleasantly strong.
I think Santa would be able to run all night off a couple of these babies!
The recipe for these cookies is based off these chocolate peppermint cookies that I created last year. And just like that recipe, these Chocolate Espresso Martini Cookies also have a “no-chill” dough. Which means you can get to baking (and eating!) ASAP. The cookies bake up thick and chewy. I would describe them as almost brownie-like in texture. And they stay fresh for several days when stored in an airtight container.
I like to keep these cookies relatively small, because they do pack a punch. And even one small cookie is very satisfying (and I never say stuff like that!). Because of all the caffeine, I might recommend keeping them away from little hands. But that just means more cookies for us “adults”!
Cheers,
Liz
Chocolate Espresso Martini Cookies
Ingredients
For the Cookie Dough:
- 3/4 cups (12 tablespoons) salted butter, softened at room temperature
- 3/4 cups packed brown sugar
- 1/4 cup granulated sugar
- 2 egg yolks, at room temperature
- 1 tablespoon instant espresso powder
- 2 tsp. vanilla extract
- 1 1/4 cups all-purpose flour
- 6 tablespoons unsweetened cocoa powder
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup bittersweet or semi-sweet chocolate chips, plus more for decorating
- 1/3 cup crushed chocolate-covered espresso beans, plus more for decorating
For the Baileys Drizzle:
- 1/2 cup powdered sugar
- 1-2 tablespoons Baileys Irish Cream
Instructions
- Pre-heat your oven to 350 degrees. Line your baking sheets with parchment paper and set aside.
- In the bowl of your stand mixer with the paddle attachment, beat together the butter and sugars on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg yolks, espresso powder and extract and beat until well combined. Scrape down the sides and bottom of the bowl.
- In a medium bowl, stir together the flour, cocoa powder, baking powder, baking soda and salt. With your mixer on low speed, add in the dry ingredients one-third at a time. Beat until combined, stopping to scrape down the sides and bottom of the bowl as necessary. Stir in the chocolate chips and crushed chocolate-covered espresso beans.
- Scoop out tablespoon sized portions of the cookie dough and roll into balls. Place them on your prepared baking sheets, leaving about 2-inches between each cookie dough ball.
- Transfer the baking sheets to your pre-heated oven and bake for 10 minutes. Rotate the baking sheets and bake for an additional 1-2 minutes. The cookies will look moist in the center, but the edges should be set.
- Remove the baking sheets from your oven and while the cookies are still warm, gently press in a few extra chocolate chips and sprinkle with crushed chocolate-covered espresso beans. Allow the cookies to rest on their baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely.
- In a small bowl, stir together the powdered sugar and Baileys Irish Cream until completely smooth. I start with 1 tablespoon of Baileys, adding more as needed to achieve the desired consistency. Drizzle over the cooled cookies.
- Cookies can be stored in an airtight container at room temperature for 4-5 days.
