Sunday, February 5, 2012

Chocolate caramel-filled thumbprint cookies

Caramel-Filled Chocolate Espresso Cookie Cups
(adapted from Baking Bites who adapted it from Demolition Desserts)
1 1/2 cups all purpose flour
3/4 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup butter, room temperature
3/4 cup plus 2 tbsp dark brown sugar
1/2 cup plus 1 tbsp white sugar
2 tsp instant espresso powder (I used 3 tsp of Baker's Brew spice from Savory Spice)
1 large egg
2 tsp vanilla
1 cup semi-sweet chocolate chips

Preheat oven to 350F. Line a mini muffin cup with paper liners (or grease well).
In a medium. bowl, sift together flour, cocoa powder, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugars until light and fluffy. Blend in instant espresso powder, egg and vanilla extract. With the mixer on low, gradually blend in the flour mixture. Mix until no streaks of dry ingredients remain. Stir in chocolate chips.
Bake for 10 minutes. Press centers of cookies down and then cool cups in the pan for 10 additional minutes. Remove from pan and transfer to a wire rack to cool completely.

Soften ~1 cup Nutella and ~1 cup dulce de leche/caramel in the microwave, scoop into a plastic bag, snip off the end and squeeze into cup holes.

Sprinkle with dark chocolate curls if desired

Makes about 3 dozen.

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