Espresso Thumbprint Cookies
Indulge in the rich, coffeehouse-inspired flavors of Espresso Thumbprint Cookies, a decadent treat that combines tender, buttery cookies with a luxurious espresso-infused chocolate ganache filling. These bite-sized delights are delicately flavored with instant espresso powder, adding a bold kick to every crumbly, melt-in-your-mouth bite. The ganache, made from velvety semisweet chocolate and cream, delivers a satisfying balance of sweetness and depth. Perfect for holiday cookie trays, afternoon coffee breaks, or gourmet gifting, these elegant cookies are as easy to make as they are impressive to serve. With a quick prep time and simple ingredients, Espresso Thumbprint Cookies are a must-try for coffee and chocolate lovers alike.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.25 cup brown sugar, packed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon instant espresso powder
- 0.25 teaspoon salt
- 2 tablespoons heavy cream
- 4 ounces semisweet chocolate, chopped
- 1 teaspoon instant espresso powder (for ganache)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using a hand mixer or stand mixer on medium speed.
Mix in the egg yolk and vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, instant espresso powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets.
Using your thumb or the back of a spoon, make a small indentation in the center of each dough ball.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack.
While the cookies cool, prepare the ganache. Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer. Do not boil.
Remove the cream from heat and add the chopped semisweet chocolate and 1 teaspoon of instant espresso powder. Let sit for 2 minutes, then stir until smooth and glossy.
Once the cookies are completely cool, spoon a small amount of the espresso ganache into the center of each cookie's indentation.
Let the ganache set for about 30 minutes at room temperature or place the cookies in the refrigerator for faster setting.
Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.0 g | 13% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 23 mg | 1% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 8.7 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 8 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 35 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
