Name: Espresso Martini Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 2/3 cups all-purpose flour; 2 tsp. cornstarch; 1 cup unsweetened black cocoa powder, regular unsweetened cocoa powder works too!; 1 tsp. baking soda; 2 tsp. espresso powder; 1/4 tsp. salt; 1 cup unsalted butter, softened; 1 1/4 cups granulated sugar; 1/4 cup light brown sugar, tightly packed; 2 eggs, room temperature; 1 1/2 tsp. vanilla extract; 1/2 cup unsalted butter, softened; 3 1/2 cups confectioner's sugar; 1/4 tsp. salt; 1 tsp. vanilla extract; 1 tsp. espresso powder; 3 Tbsp. Bailey's Irish Cream; 1-2 Tbsp. heavy whipping cream (or continue to use Bailey's for extra boozy flavor); 1/3 cup unsweetened cocoa powder; 54-60 coffee beans

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These Espresso Martini Cookies are everything you could possibly want in a rich, tender, decadent, boozy cookie. The Chocolate cookies underneath the Bailey’s Irish Cream Frosting are not overly sweet and made with black cocoa and espresso powder making them so delicious. The Buttercream is the perfect balance of sweet and boozy. These cookies are perfect for Galentine’s Day, girls night, or whatever occasion you want to enjoy an Espresso Martini Cookie.

Round desserts with a light brown and beige topping are arranged on a surface. Some are decorated with coffee beans, and coffee beans are scattered around, with a small white cup lying on its side in the background.

How To Make Espresso Martini Cookies

Bake the Chocolate Espresso Cookies
Start with a rich dough made from black cocoa, espresso powder, and a touch of cornstarch for a soft texture. The dough needs to chill the dough slightly before it’s scooped into balls and lightly flattened. These cookies bake for about 10 minutes and should be cooled completely before decorated. These cookies can be made without the espresso powder for the perfect rich and tender chocolate cookie too!

Five round black cookie dough pieces on a parchment-lined baking sheet are placed on a kitchen counter. A spilled coffee bean container and a bottle of Baileys Irish Cream are in the background against black tile.

Prepare the Bailey’s Espresso Buttercream
This luscious frosting combines butter, confectioner’s sugar, espresso powder, vanilla, and Bailey’s Irish Cream. You can adjust the Bailey’s to your taste—go all in for a bold, boozy finish or balance with heavy cream. I suggest that you taste the frosting as you add the Bailey’s so you can make it to your liking. If you think you maybe went too far with the Bailey’s just add more confectioner’s sugar gradually to balance it out.
Decorate!
Spread buttercream smoothly on each cookie with an offset spatula then dust half of the cookie with cocoa powder for an espresso martini-inspired finish. Lastly, top each cookie with three coffee beans for that classic cocktail look! Feel free to add you own twist, there are so many ways to have fun with this step :)

How To Store Espresso Martini Cookies

To keep these cookies fresh and delicious :)
At Room Temperature: Store in an airtight container for up to 3 days.
In the Refrigerator: Keep in an airtight container for up to a week. Let them come to room temperature before serving.
Freezing: Freeze undecorated cookies for up to 2 months. Thaw before enjoying!

A hand holds a sifter sprinkling cocoa powder over a layered dessert on a dark plate. The sun casts a warm glow, highlighting the cocoa powder's texture. In the background, more desserts are visible on a white surface.

A hand with a gingerbread man tattoo sprinkles cocoa powder through a stencil onto a round dessert. The cocoa forms an even layer over the dessert, which appears to be a tiramisu. Bright sunlight illuminates the scene.

Espresso Martini Cookie Recipe Tips

Chilling the Dough: A short chill firms the dough, making it easier to work with and helping the cookies maintain their shape. You may notice that the dough is very soft and too sticky to work with right after it’s finished mixing. Don’t worry! This is how the dough should look. After chilling in the fridge the dough will come together much easier and be the perfect consistency for rolling in your hands.
Using Black Cocoa: You do NOT have to use black cocoa for this Espresso Martini Cookie Recipe. You can simply replace the same amount of black cocoa powder for regular unsweetened cocoa powder. I used black cocoa in this recipe because I think it offers such a uniquely chocolatey rich flavor to baked goods. It also pairs perfectly with the instant espresso powder in the cookies and buttercream.
Adjusting Booziness: Taste-test the frosting as you add Bailey’s to find the perfect balance after adding 1-2 tablespoons at time. Replace the heavy cream entirely with Bailey’s for an extra kick (warning you that they will be BOOOOOOZY if you do this).
Achieving a Smooth Finish: Dip your offset spatula in hot water to spread buttercream. This helps create a super smooth finish.

A stack of chocolate cookies with creamy beige icing, topped with coffee beans. The background shows a blurred coffee cup and a bottle, enhancing the coffee-themed setting.

Is This Recipe Safe for Children?

No, this recipe is not recommended for children due to the inclusion of Bailey’s Irish Cream in the buttercream. For a kid-friendly version, you can replace the Bailey’s with additional heavy cream or milk.

Recipe Alternatives

Non-Alcoholic Version: Swap Bailey’s for Irish Cream-flavored coffee creamer or omit it entirely and just use regular heavy whipping cream.
Mocha Twist: Add mini chocolate chips to the cookie dough for extra texture and chocolate flavor.
Nutty Variation: Incorporate finely chopped hazelnuts or almonds into the dough for a nutty twist.

A round, layered coffee cake with a glossy top leans against a sliced portion, revealing black and cream layers. Coffee beans are scattered around. A bottle of Bailey's stands in the background with a cup lying on its side.