Coffee Fudge Thumbprint Cookies are a coffee lover’s dream – a rich, cream cheese enriched dough, delicate coffee flavor throughout, and a punch of incredible mocha fudge in the center.
This post is sponsored by Misceo Liqueurs. All opinions are, as always, 100% my own. Thank you for supporting the brands that enable me to provide you with free recipes! Content for ages 21+.
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I’m going to let you folks in on a little secret today. If you want to make your cookies taste richer and more intensely delicious, there’s an ingredient you need to be using: cream cheese.
Now, many of you know that I don’t bake a lot of dairy, as a general rule. But due to the upcoming holiday of shavuos, I’m going a little crazy with a ton of dairy baking, and this might just be my new favorite cookie! These aren’t your basic chewy chocolate chip cookie or whatever. They are cakey and light, and yet somehow dense and rich at the same time. The combination of butter and cream cheese in the dough means a level of richness and decadence that is hard to describe.
And the crowning glory of these cookies? It’s gotta be the exquisite coffee flavor, running throughout the dough, and of course, featured heavily in the filling.
If you’ve been here for any length of time, you already know that I am a huge fan of Misceo Coffee Liqueurs. Unlike other coffee liqueurs, which tend to be too sweet and not well balanced, Misceo is a perfect balance of real coffee flavor, a touch of sweetness, and just the right amount of alcohol.
Honestly, in my family, we enjoy drinking Misceo straight up, but it’s also my favorite way to make insanely delicious coffee flavored treats, like these fudge bottom mocha cheesecake bars or these ridiculously good Coffee Cheese Buns! It’s also really great in cocktails, like this Mochatini Cocktail!
Well, today I am proud to add these delightful Coffee Fudge Thumbbrint Cookies to my growing lineup of Misceo recipes. They are a coffee and mocha lover’s dream, with subtle coffee flavor in the cookie and an intense chocolate and coffee experience in the middle!
Note, if you’re making this recipe for children, you may want to leave some without the fudge filling, as that has uncooked alcohol in it. You can instead dip those cookies into melted chocolate.
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Scroll past the FAQ for the recipe below.
FAQ About these Coffee Fudge Thumbprint Cookies:
Can I freeze these cookies?
You can! I recommend freezing them in a pan or container, with parchment paper in between the layers to ensure that the fudge doesn’t stick.
Can I make these cookies non dairy/parve?
You can, but it won’t have quite the same rich dairy flavor. Use margarine in place of the butter, non-dairy cream cheese (such as tofutti) in place of the cream cheese, and your choice of non-dairy milk substitute instead of milk.
Can I use a different coffee liqueur instead of Misceo?
The Misceo works really well in this recipe, because it’s not too sweet, which means the cookies and that fudgy filling are perfectly balanced. With a sweeter brand of coffee liqueur, you may not get that perfect balance. Feel free to experiment thought!
What is the best way to make the “thumbprint” well in these cookies?
While a traditional thumbprint cookie generally has a rounder well, I chose to use an oval shaped spoon (most standard teaspoons should work for this) to get that coffee bean look on the cookie.
Can I skip the mocha fudge filling?
Absolutely! The Coffee Fudge Thumbprint Cookies on their own, without the fudge thumbprint, will be cakey and delicate with a light coffee flavor – absolutely delicious and perfect for breakfast!
Are there other ways to decorate these cookies aside from making a thumbprint?
For sure! I like the thumbprint best because it gives you the most of the awesome mocha fudge, but you can also dip your cookies into the fudge, or drizzle it on top.
Where can I find Misceo Coffee Liqueur?
Misceo is currently sold in New York, New Jersey, Florida and California. You can use the store locator on their website here, or you can message them on instagram for additional stores that carry it.
- 1 stick (1/2 cup) butter
- 1 (8 oz) package brick style cream cheese
- 1 egg
- 1 egg yolk
- 1 cup brown sugar
- ½ cup sugar
- ¼ cup Misceo Coffee Liqueur
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2½ cups flour
- 2 cups powdered sugar
- ¼ cup cocoa
- 6 Tablespoons Misceo Coffee Liqueur
- 1 Tablespoon light corn syrup
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1-2 Tablespoons milk
- Preheat oven to 350. Line two baking sheets with parchment paper and set aside.
- In the bowl of an electric mixer, beat together butter and cream cheese on medium-high speed until creamy.
- Add egg, egg yolk, brown sugar and sugar. Beat to combine. Add Misceo coffee liqueur, vanilla extract, baking soda and salt. Beat until well combined.
- Reduce mixer speed to low. Add flour gradually, until combined. For best results, chill dough for an hour or two before baking.
- Use a medium cookie scoop or heaping tablespoon to scoop the dough onto prepared baking sheets.
- Bake for 10-12 minutes, until the tops are just set. IMMEDIATELY use a spoon to form a well in the center of each cookie. I use an oval shape spoon to create a shape that looks like a coffee bean. Allow cookies to cool completely before continuing.
- Prepare the fudge: combine all ingredients in a small bowl until combined. Add milk, starting with half, and mix to reach a thick and fudgy consistency.
- Use a spoon or a piping bag to fill the well inside each cookie with the fudge mixture.
- Cookies can be frozen in an airtight container. For best results, stir between layers of parchment to ensure that the fudge don’t stick to each other.
- Instead of thumbprint cookies, you can skip the well once the cookies come out and let them cool. Dip the cookies in fudge or drizzle it over the tops.
Some more dairy cookie recipes you might love:
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