Coffee Thumbprint Cookies

Coffee Thumbprint Cookies- the recipe is for coffee lovers. If you are big fan of coffee, you should not ignore the recipe. The recipe  promises keep you amazed for all, from taste, flavor to color. Everything is great! They are perfect by crispy on the outside and soft and chewy on the inside. Not just that, they are perfectly infused with coffee, and filled with a caramel center. They will be more great if you enjoy with a cup of hot drink in the cold weather.

And myself is coffee addict, I love everything if there is a coffee flavor in it. A hot cup of coffee easily pulls me out of bed in the morning, or simply the taste of coffee keeps me awake throughout long day work. But it doesn’t stop at cups of coffee. It is even better, if you know how to make them under another way. What I want to say here that is coffee cookies. Since I found Coffee Thumbprint Cookie recipe, I feel my life more enjoyable and sweeter. The simple reason, each is loaded with taste, flavor and color. And they satisfy my favorite taste for coffee in another great way.

Or just simple, if you want to find something delicious for snacks, the recipe is the good way to go, so worth-trying. Let’s save them on your recipe box and take it a try. Once you get used to them, you can vary ingredients under your taste buds. The recipe is for you, let’s get it here.

Coffee Thumbprint Cookies

Recipe by Maria Vergara
Prep time

30

minutes
Cooking time

12

minutes
Calories

123

kcal

Coffee Thumbprint Cookies- the recipe is for coffee lovers. They are crispy on the outside and soft and chewy on the inside and perfectly infused with coffee, and filled with a caramel center

Ingredients

  • For the Cookies
  • 4 tablespoons instant coffee granules

  • 2 cups (250g) plain/all-purpose flour

  • 1 large egg yolk

  • 1 teaspoon vanilla extract

  • 1/2 cup (100g) light brown sugar

  • 1/2 cup (115g) unsalted butter, softened

  • 1/4 teaspoon salt

  • 1/4 cup (50g) caster/granulated sugar

  • For the Filling
  • 1/4 cup (60ml) evaporated milk

  • 10 oz (280g) chewy caramels or toffees

Directions

  • For the Cookies
  • Heat the oven to 180C/350F/Gas 4. Line a baking tray with parchment paper, or a silicone mat. Set aside.
  • Beat the butter and sugars until combined in a handheld (or stand mixer fitted with the paddle attachment). Add the egg yolk and vanilla, mix until combined.
  • Dissolve the instant coffee granules in 2 tablespoons of hot water, add to the wet ingredients, and mix until combined.
  • Add the flour and salt, and mix to form a smooth, soft dough.
  • Roll the dough into 0.7oz balls. Roll each one in granulated sugar, and place onto the prepared baking tray. To make an indent in the middle of each ball, use your thumb, or the back of a measuring spoon ,
  • Bake for 10 – 12 minutes or until firm. If the indents have risen, gently press them back down with the measuring spoon.
  • Allow to cool for 5 minutes before transferring them to a wire rack to cool completely.
  • For the Filling
  • In a microwave-safe bowl, place the caramels and milk in it, and heat in 30 second intervals, stirring after each one, until melted and smooth.
  • Fill the indents with the caramel in the cookies. If desired, place the cookies in the fridge for about 30 minutes to allow the filling to firm up.

Notes

  • The taste is everything in this recipe, so let’s use a coffee you absolutely love to drink If you’d like a weaker coffee taste, add 2 tablespoons of coffee (instead of 4) dissolved in 1 tablespoon of hot water.
  • To keep cookies stay fresh, you can store them in an airtight container at room temperature or in the fridge for up to 1 week. Evenly,  freeze well for up to 3 months. Thaw overnight in the fridge before serving.
    Cookie dough balls, shaped, can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen.
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