Espresso martini cookies

Start by preheating your oven to 350° F. In a microwave safe bowl add your unsalted butter and chocolate heat in 30 second increments until both your butter and your chocolate are melted. Place your butter and chocolate in a large bowl and add your granulated sugar and brown sugar. Mix until combined before adding in your eggs and vanilla extract mix again. Add in your dry ingredients and fold until combined before adding in your shot of espresso. Once combined place your dough in the refrigerator for at least 30 minutes. Once your dough has chilled, remove it from the refrigerator and using a 4 tablespoon cookie scoop, scoop your cookies onto a lined baking sheet. Bake on 350° F for 12 minutes then allow your cookies to cool fully.

For the Icing: Add your soft butter to a stand mixer and beat for five minutes on high speed before adding in your confection sugar and Irish cream. Mix on high speed for seven minutes or until light and fluffy. Add your icing, dust with cocoa powder, and top with three espresso beans. Enjoy!