Ingredients for Espresso Thumbprint Cookies
- ¾ cup granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
- All Purpose Flour
- Baking Cocoa
- ½ teaspoon salt
- Heavy Whipping Cream
- Instant Espresso Coffee Powder
- Milk Chocolate Chips
- Coffee Flavored Liqueur
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How to Make Espresso Thumbprint Cookies
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar using an electric mixer until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, ½ cup unsweetened cocoa powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll the dough into 1-inch balls.
- Place the dough balls about 2 inches apart on ungreased baking sheets.
- Use your thumb or the end of a wooden spoon to create an indentation in the center of each cookie. Do not press all the way through.
- Bake for 7-11 minutes, or until the edges are set.
- Immediately remove the cookies from the baking sheets and place them on a wire rack to cool completely (about 30 minutes).
- While the cookies cool, prepare the espresso filling:
- In a small saucepan, whisk together 1 cup heavy whipping cream and 2 tablespoons instant espresso powder.
- Heat over medium heat, stirring constantly, until the mixture is steaming and the espresso powder is dissolved.
- Remove from heat and stir in 6 ounces semi-sweet chocolate chips until melted and smooth.
- Stir in 1 tablespoon of your favorite coffee liqueur (optional).
- Let the filling cool for about 10 minutes, or until it thickens slightly.
- Once the cookies are completely cool, spoon a rounded ½ teaspoon of the espresso filling into the indentation of each cookie.
- Garnish with crushed peanuts or peanut butter chips (optional).
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
189g
Fat
154g
Carbs
32g
