All Coffee All the Time

Often, Mrs. BA and I will be sitting downstairs, after LBA and SoBA have gone to bed and one of us will say to the other, "You know what would taste good right now?" which is code for, "go upstairs and make milkshakes."

Mrs. BA is all about the chocolate milkshake, while I prefer the coffee milkshake.  Here's a list of 26 coffee desserts that I might need Mrs. BA to start making her way through.  Below is my favorite from the list (via Crumb).  From BuzzFeed.

Coffee-Toffee Thumbprint Cookies
Author: Isabelle Boucher (Crumb)
Recipe type: Dessert
Prep time: 10 mins
Cook time: 12 mins
Total time: 22 mins
Serves: 48

Coffee-toffee isn't just a fun tongue twister -
it's also a great flavour pairing for this
variation on the classic thumbprint cookie.

Ingredients
Coffee-Toffee Cookie Dough:

• 1 cup unsalted butter, softened 
• ¾ cup brown sugar 
• 1 egg 
• ½ tsp vanilla extract 
• 2¼ cups flour 
• 1 cup toffee bits (also known as Heath or Skor bits) 
• 2 tbsp instant espresso powder 
• ½ tsp baking powder 
• ½ tsp salt 

Caramel Filling:

• 18 soft caramels, unwrapped 
• 2 tbsp heavy cream 

Instructions
Make the Cookies:

1. Preheat the oven to 350F, and line two large cookie sheets with parchment paper. 
2. Using a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium speed until well combined. Beat in the egg and vanilla extract. 
3. In a second mixing bowl, combine the flour, espresso powder, baking powder, salt and toffee bits. Add to the wet ingredients, and beat on low speed until combined. 
4. Roll the dough into 1-inch round balls, and arrange on prepared baking sheets. Using your thumb, press a deep indent into the middle of each ball. 
5. Bake in preheated oven for 10-12 minutes, or until golden-brown. Let cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to finish cooling completely. 

Fill the Cookies:

1. While the cookies are cooling, place the caramels and cream in a small microwave-safe bowl and microwave on High for 30 seconds, or until melted and smooth. (If necessary, continue to microwave in 10-second increments until the caramels are melted, stirring between bursts.)
2. Spoon a small amount of caramel into the centre of each cookie. Let cool for 15-20 minutes before serving to allow the caramel to set.