Chocolate mocha thumbprint cookies hold a white chocolate Irish creme-infused filling in the center. They’re like your favorite cup of coffee in cookie form!
I used International Delight Irish creme coffee creamer to flavor the filling. It has a sweet, rich, creamy flavor that goes well with white chocolate and is perfect with the intense flavor of the cookie.
To make them the cookie batter is rolled into balls, the wells are pressed into the center and the unbaked cookies refrigerated for a short time to help them hold their shape.
The wells are reinforced a second time after baking with the end of a wooden spoon or ice cream scoop, cooled and then filled.
The filling is a cross between a ganache and a frosting. White chocolate chips melted with hot heavy cream mixed with Irish Creme coffee creamer and a little confectioners’ sugar to help thicken it up.
The end result is pretty, delicious and perfect for all your holiday cookie trays!
While you’re shopping for the Irish Creme Coffee Creamer to make these don’t forget to check out their new line of sugar free and fat free creamers!
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Irish Creme Mocha Thumbprints
(makes about 5 dozen)
2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
2 tablespoons espresso powder
1/2 teaspoon salt
1 cup + 1 tablespoon butter, at room temperature
1 cup sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
4 ounces white chocolate chips
1 tablespoon butter, softened
1/4 cup heavy cream
2 tablespoons International Delight Irish Creme Coffee Creamer
1/2 cup sifted confectioners’ sugar
Whisk the flour, cocoa, espresso and salt together in a medium bowl.
In a separate large bowl beat the butter and granulated sugar together on medium speed about 3 minutes until pale and fluffy. Scrape down the sides of the bowl.
Beat in the egg and vanilla.
On low speed beat in the flour mixture until just combined.
Roll the dough into 1-inch balls and place on a large parchment lined baking sheet or two. Use your finger or the end of a wooden spoon or ice cream scoop to press a well into the center of each one.
Refrigerate the cookies 30 minutes.
Preheat the oven to 350 degrees F. Line a baking sheet or two with silpats or parchment and set cookies on it an inch apart (return the remaining unbaked cookies back to the fridge).
Bake 7 minutes. Press the end of a wooden spoon or cookie scoop into the well in the center again. Cool completely on the baking sheet. Repeat until all the cookies are baked.
Make the filling:
Place the white chocolate chips and butter in a small heat-proof bowl.
Heat the heavy cream and creamer together in a small saucepan over medium – high heat, stirring often, until it comes to a boil.
Pour over the chocolate chips and cover the bowl tightly with aluminum foil. Let it sit five minutes.
Whisk until the chocolate is completely melted and smooth.
Add the sugar and whisk well until smooth and creamy.
Spoon into the wells of the cookies. Let set 1 hour.
Store well covered in a cool, dry place up to 1 week.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.