Coffee Thumbprint Cookies

I had a work function and wanted to bring a cookie that highlighted a different flavor. I wasn’t too sure what that would actually be, but I was hopeful! I looked through recipes that I had already saved and came across these coffee cookies. That seemed interesting and didn’t call for anything too unusual. Coffee is very popular at work, although we also drink a lot of tea. 

These cookies are coffee-flavored and then are filled with caramel. The original recipe called for instant coffee, and I had instant espresso powder, which was stronger. After some searching, I decided that I would use two tablespoons of espresso powder instead of four tablespoons of instant coffee, and that was good. You can use any type of soft caramel, and I had some caramel bits on hand that I figured would work. It was nice to not have to unwrap a bunch of caramels!

These cookies came together will little issue, but I did add about 2 extra tablespoons of flour as the dough seemed soft. My kitchen is also warm, so I refrigerated the dough while the oven heated. I had no issues baking the cookies, and the caramel bits melted smoothly. The only issue I had, and this was minimal, is that you have to move quickly when filling the cookies with caramel. The caramel sets so fast, and by the time I filled the last couple of cookies, the caramel was very thick. These cookies have a strong coffee flavor, with just a hint of sweetness from the caramel.

Coffee Thumbprint Cookies
½ cup butter, room temperature
¼ cup sugar
½ cup packed brown sugar
1 large egg 
1 teaspoon vanilla 
2 tablespoons instant espresso powder
2 cups flour
¼ teaspoon salt
Additional sugar
5 ounces chewy caramels
2 tablespoons evaporated milk

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats. 

In a large mixer bowl, beat the butter, sugar, and brown sugar on medium until combined. Stir in the egg yolk and vanilla. Dissolve the espresso powder in 2 tablespoons of hot water, then add the coffee to the butter mixture. With the mixer running on low, gradually add the flour and salt.

Shape the dough into balls (about 20 grams each) and roll in sugar. Place on the prepared baking sheets and make a thumbprint/indentation in each cookie. 

Bake for 10-12 minutes, until set and then reshape the thumbprints/indentations in each cookie. Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely. 

Once the cookies are cool, make the filling: in a microwave-safe bowl, combine the caramels and evaporated milk. Heat in 30-second implements, stirring frequently, until the mixture is smooth. Fill the thumbprints/indentations with the caramel. Allow the caramel to set before serving.

Recipe from Simply Bake