Coffee Thumbprint Cookies – Crispy on the outside and soft and chewy on the inside, these thumbprint cookies are perfectly infused with coffee, and filled with a caramel centre!
Coffee Thumbprint Cookies
Coffee lovers, rejoice!
If you are indeed a big fan of coffee (or know someone who is), then this cookie recipe is for you.
These thumbprint cookies are crispy on the outside, soft and chewy on the inside, and loaded with coffee flavour. Fill the indents with rich caramel, and you have yourself the most perfectly indulgent coffee cookies.
How to make Coffee Thumbprint Cookies
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Unsalted butter: You’ll want this softened to room temperature.
- Light brown sugar
- Caster or granulated sugar
- Instant coffee granules: Be sure to pick a coffee that you enjoy drinking. The coffee flavour is everything in this recipe.
- Large egg yolk
- Vanilla extract
- Plain or all-purpose flour
For the caramel filling, you’ll need:
- Chewy caramels or toffees
- Evaporated milk
To make these cookies, simply start by beating together the butter and sugars until combined. You can use a hand or stand mixer for this, or you can just use a spatula.
Next, add the egg yolk and vanilla, and mix until combined.
In a separate small bowl or jug, dissolve the instant coffee granules in 2 tablespoons of hot water, then add to the wet ingredients. Mix until well combined.
TIP: If you’d like a weaker coffee taste, use 2 tablespoons of coffee granules instead of 4. Dissolve in 1 tablespoon of hot water.
Add the flour and salt, and mix to form a smooth, soft dough. The dough should not be at all sticky.
Roll the dough into 0.7oz balls. Roll each one in granulated sugar, and place onto a baking tray lined with parchment paper or a silicone mat.
Using your thumb, or the back of a measuring spoon (I used a 1/2 teaspoon measuring spoon), make an indent in the middle of each ball.
Bake for 10 – 12 minutes or until firm. If the indents have risen, gently press them back down with the measuring spoon. Allow to cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.
For the caramel filling, add the caramels and evaporated milk to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
Fill the indents in the cookies with the caramel. If desired, you can place the cookies in the fridge for about 30 minutes or so to allow the filling to firm up. The caramel will eventually set overtime though.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Coffee Thumbprint Cookies are:
- super quick and easy to make
- crispy on the outside, soft on the inside
- perfectly infused with coffee
- filled with a rich caramel centre
How long will these thumbprint cookies last? These cookies will stay fresh in an airtight container at room temperature or in the fridge for up to 1 week.
Can I freeze these cookies? Yes! They freeze well for up to 3 months. Thaw overnight in the fridge before serving. Bring to room temperature if desired.
Alternatively, you can shape the cookie dough balls and keep them in the fridge for up to 5 days, or freeze them for up to 3 months. Bake straight from frozen.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!
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