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.

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

Yield: 24

Author: Jolene's Recipe Journal

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.
2. Roll into 1 inch balls. Place on ungreased baking sheets 1" apart. Bake in 375º degree oven for 5 minutes.
3. Remove from oven. Quickly indent each cookie center with thumb. Bake 8 minutes longer. Cool completely.

For Filling:

1. Place chocolate chips into a large glass bowl. Heat butter and heavy cream over low heat until butter is melted and cream is warm.
2. Pour cream mixture over chocolate chips. Add extract and a dash of salt. Let stand for about 5 minutes.
3. 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.

Recommended Products

Nielsen-Massey Pure Coffee Extract

Fox Run Wood Tart Tamper

Other recipes you may enjoy:

Salted Caramel Thumbprints

Chocolate Filled Linzer Cookies

Gingerbread Cookie Cups

mocha, thumbprint, cookies, holiday

Cookies, dessert

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