Mocha Thumbprints

Prep 20 m
Bake 12 m



  1. 1 of 5 Heat oven to 350 degrees F. In a large bowl, whisk flour, coffee crystals and salt. Set aside.
  2. 2 of 5 In a second bowl, beat together 1/2 cup of the butter, sugar and egg until smooth, about 2 minutes. Beat in flour mixture until just combined. Knead in bowl if necessary to bring dough together.
  3. 3 of 5 Form dough into balls, using about 2 teaspoons each. Place on unerased baking sheets and make an indentation in the center of each with thumb.
  4. 4 of 5 Bake at 350 degrees F for 12 minutes until set. Press down indentations if needed. Remove from baking sheets to wire rack and let cool.
  5. 5 of 5 In a microwave-safe bowl, add remaining 2 tablespoons butter, chocolate chips and corn syrup. Microwave on HIGH for 1 to 2 minutes; stir until smooth. 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 temperature.
Nutrition Information for Mocha Thumbprints
Servings Per Recipe:
Per Serving:
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Printed from 06/25/2019