irish cream mocha thumbprints
 
 
Author:
Ingredients
  • 2 CUPS ALL-PURPOSE FLOUR
  • ½ CUP UNSWEETENED DUTCH-PROCESS COCOA POWDER
  • 2 TABLESPOONS ESPRESSO POWDER
  • ½ TEASPOON SALT
  • 1 CUP + 1 TABLESPOON BUTTER, AT ROOM TEMPERATURE
  • 1 CUP SUGAR
  • 1 LARGE EGG, AT ROOM TEMPERATURE
  • 1 TEASPOON VANILLA EXTRACT
  • FILLING:
  • 4 OUNCES WHITE CHOCOLATE CHIPS
  • 1 TABLESPOON BUTTER, SOFTENED
  • ¼ CUP HEAVY CREAM
  • 2 TABLESPOONS INTERNATIONAL DELIGHT IRISH CREME COFFEE CREAMER
  • ½ CUP SIFTED CONFECTIONERS’ SUGAR
Instructions
  1. In a stand mixer, whip butter and sugar until light and fluffy. Add egg and vanilla, being sure to scrape down sides of the bowl as needed.
  2. Meanwhile, whisk together the flour, cocoa powder, espresso powder and salt in a medium bowl.
  3. Add dry ingredients to the butter mixture, and mix until just combined.
  4. Line a baking sheet with parchment paper. Using a 1-inch ice cream scoop, scoop out dough onto sheet 1 inch apart. Use the back of a spoon or your thumb to create a well in each cookie.
  5. Refrigerate cookies before baking for 30 minutes to 1 hour.
  6. Preheat oven to 350F. Bake cookies for 8-11 minutes. Remove from oven and again, press to create well.
  7. Make the creme filling by placing chips and butter in a small heatproof bowl.
  8. On the stove, combine creamer and heavy cream in a small saucepan, stirring often. Bring to a boil, then immediately pour over chips and butter.
  9. Place a piece of foil over the bowl for five minutes, allowing the hot cream to melt the chocolate and butter.
  10. Whisk until smooth, then add powdered sugar.
  11. Once cookies are completely cool, fill the centers with cream mixture. Set aside and let cool completely.
  12. Store in an airtight container for up to one week.
Recipe by pretty plain janes at https://prettyplainjanes.com/2015/03/11/irish-cream-mocha-thumbprints/