These Colombian-inspired cookies combine rich coffee flavor with a sweet arequipe filling, creating a delightful balance of flavors perfect for a special dessert.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter, sugar, and brown sugar together until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract and brewed coffee.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. If using, fold in the chopped pecans.
Chill the dough in the refrigerator for 30 minutes to make it easier to handle.
Scoop out tablespoon-sized portions of dough and flatten them slightly in your hands. Place a small spoonful (about 1 teaspoon) of arequipe in the center of half of the cookies.
Top each filled cookie with another flattened piece of dough. Seal the edges to enclose the filling completely, forming a ball.
Place the cookies on the prepared baking sheet, leaving space between them. Bake for 12-15 minutes until slightly firm around the edges but still soft in the center.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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