Monday, February 16, 2015

Coffee Toffee Thumbprint Cookies

These look so much fancier than they are. They look like they take a lot of effort, and they really don't. Mix up the dough, roll into balls, poke a hole in the middle, drizzle in some caramel. Ta-da!

The espresso powder and toffee add such a wonderful flavor and it goes so well with the caramel. (And they're really good when you're drinking coffee in the morning!) I recommend refrigerating the cookies, because by the end of today, the caramel had melted all over my cookie container. Seriously, these are pretty great. Everyone really liked them a lot! I ran out by the end of the day!

coffee

Coffee Toffee Thumbprint Cookies
Recipe from Crumb

Cookie Dough:
1 cup unsalted butter, softened
3/4 cup brown sugar
1 egg
1/2 teaspoon vanilla extract
2 1/4 cups flour
1 cup toffee bits
2 tablespoons instant-espresso powder
1/2 teaspoon baking powder
1/2 teaspoon salt

Filling:
18 soft caramels, unwrapped
2 tablespoons heavy cream

Preheat the oven to 350F, and line two large cookie sheets with parchment paper.

Using a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium speed until well combined. Beat in the egg and vanilla extract.

In a second mixing bowl, combine the flour, espresso powder, baking powder, salt and toffee bits. Add to the wet ingredients, and beat on low speed until combined.

Roll the dough into 1-inch round balls, and arrange on prepared baking sheets. Using your thumb, press a deep indent into the middle of each ball.

Bake in preheated oven for 10-12 minutes, or until golden-brown. Let cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to finish cooling completely.

While the cookies are cooling, place the caramels and cream in a small microwave-safe bowl and microwave on High for 30 seconds, or until melted and smooth. (If necessary, continue to microwave in 10-second increments until the caramels are melted, stirring between bursts.)

Spoon a small amount of caramel into the center of each cookie. Let cool for 15-20 minutes before serving to allow the caramel to set.

Yield: about 4 dozen

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