These Coffee Chocolate Thumbprint Cookies are small, but they pack a punch. The coffee-infused dough delivers a rich, slightly bitter edge, perfectly balanced by a smooth chocolate center. They’re bite-sized, which means you’ll convince yourself eating five is fine. That deep espresso kick and melty chocolate filling will make your taste buds dance—if they could. These cookies are for those who believe coffee and chocolate belong together, preferably in endless quantities. Whether you bake them for guests or yourself, one thing is certain: these won’t last long. Now, let’s make a batch before common sense kicks in.
Coffee Chocolate Thumbprint Cookies
Soft coffee-flavored cookies with a gooey chocolate center. Small enough to eat a dozen, delicious enough to justify it.
Ingredients
Cookies:
- 1 cup all-purpose flour cookie structure starts here
- ¼ cup unsweetened cocoa powder for deep chocolate flavor
- 1½ tsp instant coffee powder hello, caffeine
- ½ tsp baking soda because cookies need a little lift
- ¼ tsp salt balances the sweetness
- ½ cup unsalted butter softened (essential for richness)
- ½ cup brown sugar chewiness unlocked
- ¼ cup granulated sugar for crispy edges
- 1 egg yolk adds richness, because yolks are magical
- 1 tsp vanilla extract because plain is boring
Chocolate Filling:
- ½ cup dark chocolate chopped (the good stuff)
- 2 tbsp heavy cream for smoothness
- ½ tsp instant coffee powder for depth
Instructions
Make the Cookies:
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Nobody enjoys scraping burnt dough.
- Whisk the flour, cocoa, coffee powder, baking soda, and salt in a bowl. Dry ingredients deserve even distribution.
- Beat the butter, brown sugar, and granulated sugar until fluffy. If you taste-test it, we won’t judge.
- Mix in the egg yolk and vanilla. The dough should be smooth and smell amazing.
- Gradually add the dry mixture, stirring until just combined. Overmixing = tough cookies (literally).
- Scoop tablespoon-sized dough balls onto the baking sheet. Roll them into smooth spheres like a baking pro.
- Press a small indentation in each using your thumb or a spoon. This is where the magic will go later.
- Bake for 12 minutes. The edges should be set, but the centers should stay slightly soft.
- Cool on the tray for 5 minutes, then transfer to a rack. Time for the filling!
Make the Chocolate Filling:
- Melt the chocolate and heavy cream together until smooth. Stir in the coffee powder for extra richness.
- Spoon the filling into the center of each cookie. Try not to drool.
- Let them set for 10 minutes, or eat them warm because self-control is overrated.
Notes
Nutritional Values (Per Cookie)
- Calories: ~180
- Total Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
Vitamins & Minerals (Per Cookie)
- Iron: 6%
- Magnesium: 4%
- Calcium: 3%
- Potassium: 3%
- Vitamin B6: 2%
Pro Tips for Maximum Flavor
- Use high-quality dark chocolate for an intense, rich filling.
- Let the cookies cool completely before storing to prevent sogginess.
- Sprinkle a little sea salt on top for contrast. Sweet + salty = perfection.
- Store leftovers in an airtight container (if any survive).
