Coffee Thumbprint Cookies
Crispy on the outside and soft and chewy on the inside, these thumbprint cookies are perfectly infused with coffee, and filled with a caramel centre!
Servings: 28 - 30 cookies
Calories: 123kcal
Ingredients
For the Cookies
- ½ cup (115g) unsalted butter softened
- ½ cup (100g) light brown sugar
- ¼ cup (50g) caster/granulated sugar
- 4 tablespoons instant coffee granules*
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups (250g) plain/all-purpose flour
- ¼ teaspoon salt
For the Filling
- 10 oz (280g) chewy caramels or toffees
- ¼ cup (60ml) evaporated milk
Instructions
For the Cookies
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter and sugars until combined. Add the egg yolk and vanilla, and 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. Use your thumb, or the back of a measuring spoon (I used a 1/2 teaspoon measuring spoon), to make an indent in the middle of each ball.
- 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
- Place the caramels and milk in a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
- Fill the indents in the cookies with the caramel. If desired, place the cookies in the fridge for about 30 minutes to allow the filling to firm up.
Video
Notes
*Use a coffee you absolutely love to drink! The taste is everything in this recipe. If you'd like a weaker coffee taste, add 2 tablespoons of coffee (instead of 4) dissolved in 1 tablespoon of hot water.
Cookies stay fresh in an airtight container at room temperature or in the fridge for up to 1 week. They also 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.