First you preheat oven to 350 degrees and line 2 cookie sheets with parchment paper. Using a large bowl, beat together the butter and sugar until light and fluffy.
You first make the cookies by beating the egg, vanilla and coffee powder until combined. In a medium bowl, whisk together the flour, cocoa powder, and kosher salt. Gradually beat in the dry ingredients until combined.
Using a small ice cream scooper, scoop the cookie dough into your hand and roll into a ball. Roll the cookie dough into Easter sprinkles.
Place onto the cookie sheet. Using your thumb, make an indent into the center of the dough. Of course make sure your hands are clean when you do this. Or you can wear a glove! Place into the oven and bake for 8 minutes. Allow to cool completely.
You then make the chocolate ganache for the center. Using a small pot, bring the heavy whipping cream to a simmer. Pour over the chocolate chips into a heat proof bowl.
Allow to sit for a minute before whisking until smooth!
Allow the ganache to sit to cool for 5 minutes and spoon into the piping bag.
Fill in the center of the cookie with the ganache and unwrap the Dove chocolate egg and place into the center of the ganache and enjoy!
Recipe by Brite and Bubbly at https://briteandbubbly.com/easter-chocolate-thumbprint-cookies/