Ever wonder what would have happened if instead of making monsters, Dr. Frankenstein had been more interested in making cookies?
He would have taken part of one cookie, combined it with parts of other cookies, and then rather than being horrified with what he’d created he’d be bragging about it to everyone he knew. Kinda like what I’m about to do…
Over the weekend I brought my idea of a S’Mores Thumbprint cookie to life by using one of my favorite go-to cookie recipes, the Angeletti Cookie. And while I was making my first batch of chocolatey, graham cracker covered, marshmallow topped Angeletti-inspired cookies my husband said to me, “You know what would taste really good with this dough? Coffee.”
Coffee. What a beautiful and simple suggestion. I didn’t want to add any coffee flavors to my S’Mores cookies, but instead thought we could skip the graham cracker coating and replace the marshmallow topping with a lovely coffee glaze. And just like that, by taking the Angeletti cookie, the S’Mores Thumbprint cookie, and a simple glaze we created a new.. and wonderful… COOKIE! Bwahahaha!!!
So far our cookie creations haven’t taken over our kitchen, threatening to do evil things to the pets or to us. So, I’m pretty sure we’ll have a sweet and happy-ever-after ending to our story.
- COOKIE –
- 8 tablespoons (1 stick) unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla
- 2 eggs
- 1/2 cup mini chocolate chips
- 1 3/4 cups all-purpose flour, spooned and leveled
- 1/4 cup cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- GLAZE –
- 1 1/3 c powdered sugar
- 2 1/2 TBSP monstrously strong coffee
- Heat oven to 375° F.
- In a medium bowl, whisk together the butter, granulated sugar, vanilla, eggs and chocolate chips until blended. In another bowl combine the flour, cocoa powder, baking powder, and salt. Combine with the butter/sugar mixture and stir until just combined.
- With floured hands, roll level tablespoonfuls of the dough into balls and place on parchment-lined baking sheets, spacing them 2 inches apart. Bake until puffed, 7 to 8 minutes. Transfer to a rack to cool completely.
- Make the glaze: In a small bowl, whisk together the confectioners’ sugar and coffee until the mixture forms a thick but pourable glaze (add more coffee if necessary).
- Dip the top of each cookie into the glaze and let set, rounded side up, on a rack set over a piece of parchment paper. Allow the glaze to set, about 20 minutes. Store the cookies in an airtight container at room temperature for up to 5 days.