Espresso Caramel Thumbprint Cookies
These Espresso Caramel Thumbprint Cookies feature a tender, coffee-infused shortbread base with a luscious caramel center. The perfect balance of bitter and sweet creates an elegant cookie that pairs beautifully with coffee or as a standalone treat.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons instant espresso powder not regular instant coffee for best flavor
- 1/2 teaspoon salt
- 1 cup 2 sticks unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 egg yolks
- 1/2 cup caramel sauce store-bought or homemade
- Optional: 1/4 cup finely chopped chocolate for drizzling
- Optional: 1 tablespoon flaky sea salt for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This prevents sticking and makes cleanup easier.
- Whisk together the flour, espresso powder, and salt in a medium bowl until well combined and no espresso clumps remain. The espresso needs to be evenly distributed throughout the flour.
- Beat the butter and sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, about 3 minutes. Don’t rush this step – proper creaming creates the perfect cookie texture.
- Add the vanilla and egg yolks to the butter mixture and beat until fully incorporated and smooth. The mixture should look creamy and slightly lighter in color.
- Gradually add the flour mixture to the wet ingredients on low speed, mixing just until combined. Overmixing will develop too much gluten and make tough cookies.
- Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. You should get approximately 24 cookies.
- Make an indentation in the center of each ball using your thumb or a measuring spoon. If the dough cracks, gently press it back together – slightly damp fingers can help with this.
- Bake for 12-15 minutes until the edges are set but not browned. The cookies should remain pale to maintain their espresso color.
- If the indentations have puffed up, gently press them down again while the cookies are still warm. Work quickly but carefully.
- Allow the cookies to cool completely on the baking sheets. Moving them too soon may cause them to break.
- Fill each indentation with caramel sauce when cookies are completely cool. Warm the caramel slightly if it’s too thick to pour easily.
- If using, drizzle melted chocolate over the cookies and sprinkle with a tiny pinch of flaky sea salt for that perfect sweet-salty finish.
Notes
- The dough can be made ahead and refrigerated for up to 3 days; just bring to room temperature before shaping.
- For the most intense espresso flavor, use high-quality espresso powder rather than regular instant coffee.
- If your caramel is too runny, refrigerate the filled cookies for 30 minutes to help it set.
- These cookies stay fresh in an airtight container for up to 5 days, though the caramel may soften over time.
- For gift-giving, place cookies in a single layer with parchment between layers to prevent sticking.