Mocha Thumbprints
From babskitchen 15 years agoIngredients
- 2-1/4 cups all-purpose flour shopping list
- 1 Tbsp. freeze-dried coffee crystals shopping list
- 1/4 tsp. salt shopping list
- 1/2 cup (1 stick) unsalted butter, softened shopping list
- 1 cup sugar shopping list
- 1 egg shopping list
- 2/3 cup semi-sweet chocolate chips shopping list
- 2 Tbsp. butter shopping list
- 2 Tbsp. corn syrup shopping list
- 1 Tbsp. coffee-flavored liqueur (Kahlua) shopping list
- 2 tsp. vanilla extract shopping list
How to make it
- Heat oven to 350º. In a large bowl, whisk flour, coffee crystals, and salt. Set aside.
- In a second bowl, beat together the 1/2 cup of butter, sugar, and egg until smooth, about 2 mins. Beat in flour mixture until JUST combined. Knead in bowl by hand, if necessary, to bring dough together.
- Form dough into balls, using about 2 tsp. each, or a small ice cream scoop (level). Place on ungreased baking sheets and make an indentation in the center of each with thumb, straight down and deep.
- Bake at 350º for 12 mins. until set. Press down indentations a little, if needed. Remove from baking sheets to a wire rack and let cool.
- In a microwave-safe bowl, add remaining 2 Tbsp. butter, chocolate chips and corn syrup. Microwave on HIGH for 1 min. and stir until smooth. Microwave at 15 second intervals as needed. Stir in liqueur and vanilla. Let cool slightly. Place in a resealable plastic food storage bag and snip off a small corner. Fill indentation of each cookie with chocolate. Let cookies set up at room temp.
The Rating
Reviewed by 8 people-
This sounds awesome! Love chocolate and coffee together.
gapeach55 in Covington loved it -
These sound absolutely fantastic Babs! I could really get strung out on these!
neon in Westland loved it -
thumb buddy loves these!! me!!!
jett2whit in Union City loved it
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