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Ingredients
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- ½ cup sweet cream butter, room temperature
- 1 cup light brown sugar, packed
- 2 large eggs
- ½ teaspoon pure vanilla extract
- 1½ teaspoons almond extract
- 2½ cups all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- 2 cups Christmas sprinkles (or other colorful sprinkles)
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 1½ tablespoons light corn syrup
- 1½ teaspoons instant coffee
Instructions
- Cream the butter and sugar until light and fluffy.
- Mix in the eggs, vanilla extract, and almond extract until smooth.
- In a separate bowl, combine the flour, baking soda, and salt; mix into the wet ingredients until a thick dough forms.
- Roll the dough into balls, coat with sprinkles, and press a thumbprint into each ball.
- Bake at 325°F (165°C) for 10-12 minutes until golden.
- Prepare the chocolate filling by heating the heavy cream, then combining it with instant coffee and chocolate chips until smooth.
- Fill each thumbprint with the chocolate ganache.
Notes
Ensure all ingredients are at room temperature for best texture.
Don’t overcrowd the baking sheet; leave space for spreading.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg