• Preheat oven to 325 degrees.
• Prep a cookie sheet with nonstick baking spray.
• Line the cookie sheet with parchment paper.

Cookies:

• Whisk flour, baking soda, and salt over a medium bowl.
• Pour the 1 1⁄2 tablespoons of Christmas sprinkles in a small bowl.
• Set aside.
• Add butter and brown sugar to a large mixing bowl.
• Use an electric mixer to cream the two together for about 1 minute.
• The mixture will be light and fluffy.
• Mix in the eggs, vanilla, and almond extracts.
• Mix until well blended.
• Add in the flour mixture.
• Mix until combined. (the dough will be thick)
• Use a teaspoon to make the rounded cookie dough.
• Measure a rounded teaspoon of dough and round each into a ball.
• Measure all of the dough into balls.
• Roll each dough ball in the bowl of Christmas sprinkles.
• Place each dough ball on the lined cookie sheet about 2 inches apart.
• Use your thumb to make a slight indentation in the center of each cookie.
• Bake at 325 degrees for 10-12 minutes or until a light golden brown.

Filling:

• Pour the chocolate chips into a microwave-proof bowl. Set aside.
• Pour the heavy cream into a heat-safe measuring cup.
• Microwave until boiling or 2-3 minutes.
• Carefully remove the cap from the microwave,
• Add the instant coffee while the heavy cream is boiling.
• Whisk to combine.
• Pour the mixture over the bowl of chocolate chips.
• Set the bowl aside for about 5 minutes.
• Use a whisk to slowly mix the chocolate with the hot cream.
• (If needed you can microwave the chocolate for another 10 seconds to completely melt it.)
• Once the chocolate chips have melted, stir in the corn syrup at 1⁄2 teaspoon at a time.
• Set aside to cool completely.
• Use a teaspoon to fill the indentations in each cookie.
• Serve.