Classic thumbprint cookie made with a chocolate cookie base and then baked and filled with a milk chocolate and espresso filling.
I’m not gunna lie, I haven’t really been in the baking mood this holiday season. I don’t know if it’s because I just had a baby a month ago or what… but I’m just not feeling it.
I did make a shit-ton of pumpkin eats and treats this fall and maybe that’s what burned me out? I don’t know but either way I haven’t made nearly as many cookies as I usually do come this time.
I did make a few things, including these espresso thumbprint cookies.
Thumbprint cookies have been a staple in my holiday baking for many, many years. I remember a version of a thumbprint cookie that my mom used to make when I was a kid and then when I was old enough to bake, I would make it every year in my bestie’s and I’s cookie baking marathon.
Those thumbprint cookies were more of a shortbread then dipped and rolled in chopped walnuts. We would bake them and then top them with our favorite jelly or jam.
Mmmmmm… just thinking about them makes me want to make some. But those were my favorite cookie of all time.
Now I think these beer cookies are my absolute favorite.
Anyway, I wanted to bring that memory to the holiday season this year and decided to make some espresso thumbprint cookies instead. Since my mom still has the original recipe for the jelly filled ones.
I found this recipe in a cookbook that I had on my shelf that is everything and anything Christmas…. Recipes, crafts, gifts for friends, a little of everything.
They turned out perfectly with a sweet chocolate flavor and just the right amount of espresso powder to give you a little kick. The cookies are soft and moist and melt in your mouth along with the chocolate center.
Usually when I make cookies, I always give some to friends or neighbors… but not these. Haha… these are all mine!
- 3/4 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 large egg
- 1 3/4 cups all-purpose flour
- 3 Tbsp unsweetened cocoa powder
- 1/4 tsp salt
- 1/4 cup heavy cream
- 2 tsp instant espresso powder
- 1 cup semi-sweet chocolate chips
- 1 tsp coffee liqueur
- Preheat oven to 350° F and line baking sheet with parchment paper or nonstick cooking spray.
- In a large bowl, cream together butter and sugar. Beat in vanilla and egg. Stir in flour, cocoa, and salt until just combined.
- Scoop dough by rounded teaspoonful and shape into ball. Place onto prepared cookie sheet and press thumb into center to make indentation.
- Bake at 350° for 7-11 minutes or until edges are firm. Remove from oven and let cool on baking sheet for 2-3 minutes before transferring to wire rack to cool completely.
- In a small saucepan, heat heavy cream and instant espresso powder over medium heat, stirring occasionally until coffee is dissolved and cream is steamy. Remove from heat and stir in coffee liqueur and chocolate chips until melted.
- Let cool for about 10 minutes to thicken then spoon into indentation of cookies.