Toffee Thumbprint Cookies with Chocolate Filling
I saw this Hershey's recipe in a magazine and wanted to make it right away. I bought some Chipits Skor Toffee Bits when we bought groceries, but I failed to read over the whole recipe... We did not have cream cheese or whipping cream, and I was not able to go back out for some. What was I to do? I googled and had no such luck finding anything *just so*, so I took inspiration from other recipes and created these. This is a keeper for sure! They are crunchy and sweet with a firm chocolate filling. My kids eat the chocolate out first. lol
Toffee Thumbprint Cookies with Chocolate Filling
Yield: approx. 6 dozen cookies
INGREDIENTS FOR COOKIES
Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone mats (you will reuse these pans for multiple batches).
Whisk the flour, baking powder and salt together in a bowl.
In another bowl, whip the butter and the sugar with a mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated. Stir in the toffee bits.
Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep; you can use the end of a wooden spoon's handle for this.
Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets, then transfer to wire racks.
Make filling.
INGREDIENTS FOR FILLING
Melt chocolate chips and shortening in a saucepan over hot water - or you can do this in the microwave. Stir until all the chocolate chips are melted, then blend in the corn syrup and vanilla. Spoon into the center of each cookie. I piped the chocolate in because I liked the way it looks. Leave the cookies on the racks to let the chocolate set.
Store cookies in a tightly sealed container for up to 5 days. Go ahead and stack them in your container without worrying about waxed paper between layers - the chocolate does not smudge.
I still want to try the Hershey's version. I bet the cream cheese adds a whole new dimension!
Find my growing recipe collection here: Minxy's Recipes
It is updated as new recipes are posted.
Toffee Thumbprint Cookies with Chocolate Filling
Yield: approx. 6 dozen cookies
INGREDIENTS FOR COOKIES
- 3 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups unsalted butter, softened
1 1/3 cup sugar + more (approx. 3 tablespoons) for rolling
2 eggs
2 teaspoons vanilla extract
1 pkg (200 g) Chipits® Skor Toffee Bits
Preheat oven to 350°F. Line 2 baking sheets with parchment paper or silicone mats (you will reuse these pans for multiple batches).
Whisk the flour, baking powder and salt together in a bowl.
In another bowl, whip the butter and the sugar with a mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated. Stir in the toffee bits.
Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep; you can use the end of a wooden spoon's handle for this.
Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.) Cool cookies on the baking sheets, then transfer to wire racks.
Make filling.
INGREDIENTS FOR FILLING
- 1 1/2 cups chocolate chips
2 tablespoons shortening
4 tablespoons light corn syrup
2 teaspoons vanilla extract
Melt chocolate chips and shortening in a saucepan over hot water - or you can do this in the microwave. Stir until all the chocolate chips are melted, then blend in the corn syrup and vanilla. Spoon into the center of each cookie. I piped the chocolate in because I liked the way it looks. Leave the cookies on the racks to let the chocolate set.
Store cookies in a tightly sealed container for up to 5 days. Go ahead and stack them in your container without worrying about waxed paper between layers - the chocolate does not smudge.
I still want to try the Hershey's version. I bet the cream cheese adds a whole new dimension!
Find my growing recipe collection here: Minxy's Recipes
It is updated as new recipes are posted.