Skip to main content

Mocha Filled Thumbprint Cookies

How fitting that we are kicking off Christmas Cookies Week on #NationalCookieDay!  I am so excited about all the amazing recipes that are going to be shared this week. 

For my first recipe, I  took my Caramel Apple Thumbprint base cookie and exchanged the vanilla for coffee extract. I used a cookie scoop for nice consistent cookies. You can definitely use your thumb to make the indentation, but I prefer to use a tart tamper.  While they were cooling, I made a super simple ganache filling.

Mocha Filled Thumbprint Cookies

This post is sponsored in conjunction with Christmas Cookies Week. I recieved product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own.

 
My guys say they don't like coffee, but these cookies disappeared in the blink of an eye.  The coffee extract brings out the flavor of the chocolate so well.  This would work with any flavor extracts you like, and Neilsen-Massey has tons to choose from. I'm thinking peppermint in the ganache would be awesome as well.   Be sure to enter below for your chance to win a set of flavors from Neilsen-Massey!


Thank you so much to Ellen from Family Around the Table for hosting this year's event.  I know my printer will be working overtime with all the great recipes that are being shared!


Mocha Filled Thumbprint Cookies

Mocha Filled Thumbprint Cookies

Yield: 24
Author:

ingredients:

  • 2/3 cup light brown sugar, packed
  • 2 sticks butter, softened
  • 2 egg yolks
  • 1 teaspoon Nielsen-Massey Pure coffee extract
  • 2 cups flour
  • 1/2 teaspoon salt
  • For the Filling
  • 2 tablespoon butter,
  • 1 cup heavy cream
  • 2 cups chocolate chips
  • 1/2 teaspoon Nielsen-Massey pure coffee extract
  • dash of salt
  • Sprinkles, optional

instructions:

  1. Preheat oven to 375º. Cream together brown sugar and butter. Add egg yolks and vanilla, mix well. Stir in flour and salt. Roll into 1 inch balls. Place on ungreased baking sheets 1" apart. Bake in 375º degree oven for 5 minutes. Remove from oven. Quickly indent each cookie center with thumb. Bake 8 minutes longer. Cool completely.
  2. For Filling: Place chocolate chips into a large glass bowl. Heat butter and heavy cream over low heat until butter is melted and cream is warm. Pour cream mixture over chocolate chips. Add extract and a dash of salt. Let stand for about 5 minutes. Stir by hand or use a mixer to combine ingredients until they are smooth. Fill indentations with ganache, garnish with sprinkles, if desired, and allow to set up. Makes approximately 2 dozen.

Recommended Products:

Nielsen-Massey Pure Coffee Extract
Fox Run Wood Tart Tamper
mocha, thumbprint, cookies, holiday
Cookies, dessert
American
Created using The Recipes Generator



Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.
Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.


a Rafflecopter giveaway

Labels:

Comments

Family Around the Table said…
These cookies are so festive and pretty! They look perfect!
December 4, 2017 at 6:06 AM
Sheila Vives said…
oh gosh I don't think I can name just 1 favorite cookie. I like so many of them! Snowballs, RumBalls , Shortbread are a few of my faves.
December 4, 2017 at 9:01 AM
Unknown said…
You had me at coffee.....yum!
December 4, 2017 at 2:50 PM
Unknown said…
My favorite holiday cookies are Gingersnaps!!
December 4, 2017 at 6:26 PM
A Day in the Life on the Farm said…
Well I think they look wonderful and you only want a hint of coffee anyway.
December 4, 2017 at 7:23 PM
Unknown said…
You had me with that chocolate center!
December 4, 2017 at 7:45 PM
heatherp626 said…
I love chocolate Andes mint cookies during the holidays.
December 4, 2017 at 7:59 PM
Shannon Dobos said…
I totally agree! Coffee really brings out the flavor of chocolate. These cookies look fantastic!
December 4, 2017 at 10:58 PM
Anonymous said…
White cutouts!
December 5, 2017 at 1:52 PM
Karen said…
Coffee and chocolate are so perfect when they are married!
December 6, 2017 at 4:21 PM
Jan said…
I have a coworker who loves coffee! (Like crazy!) these would be a fun gift for her) thanks for sharing at Celebrate365 Cookie Exchange!
December 7, 2017 at 8:23 PM

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick
9 comments
Read more

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec
2 comments
Read more

Lemon Pizzelles

  One of the first cookies I can remember eating is a pizzelle, and I'm still a huge fan today.  Even though you need a special iron to make them, the rest of it is really so simple. This time around I took the basic pizzelle recipe and instead of vanilla or anise, I used Adams lemon extract. I also used some of their yellow food coloring to distinguish them from my regular pizzelle.
10 comments
Read more