Toffee Thumbprint Cookies Recipe
Ingredients
| 1 1/2 cups | granulated sugar (375 mL) |
| 1 1/3 cups | Lactantia� Unsalted Butter, softened (325 mL) |
| 8 oz | plain, brick-style cream cheese (250 g) |
| 2 | large Naturegg� Omega 3 Eggs |
| 4 cups | all-purpose flour (1 L) |
| 1 1/2 tsp | baking powder (7 mL) |
| 1/2 tsp | salt (2 mL) |
| 1 pkg | CHIPITS SKOR Toffee Bits (200 g) | Filing: |
| 1/4 cup | 35% whipping cream (60 mL) |
| 3/4 cup | CHIPITS Semi-Sweet Chocolate Chips (175 mL) |
| 1 tbsp | BeeHive� Golden Corn Syrup (15 mL) |
Directions
- 1. Beat the sugar, butter and cream cheese in a large bowl until light and fluffy. Beat in the eggs, one at a time. Stir the flour with the baking powder and salt. Add to the cream cheese mixture; mix until well combined. Stir in the toffee bits. Chill for 1 hour.
2. Preheat the oven to 350°F (180°C). Roll the dough into 1-inch (2.5 cm) balls (about 1 tbsp/15 mL each). Place 2-inches (5 cm) apart on parchment paper-lined baking sheets. Use the end of a large wooden spoon to make an indentation in the centre of each ball. Bake, in batches, for 10 minutes or until edges are golden. Remove from the oven; reinforce the indents with the wooden spoon. Cool on the baking sheet for 5 minutes; transfer to a rack to cool completely.
3. Filling: Meanwhile, heat the cream until steaming. Pour over chocolate chips; whisk until melted and smooth. Stir in the corn syrup. Spoon about 1/2 tsp (2 mL) into each cooled cookie. Let stand until set. Makes about 6 dozen cookies.
Tip: Hold shaped cookies in the refrigerator while baking off batches.
Top 5 HERSHEY'S CHIPITS Cookie Recipes
There's nothing better than a warm cookie fresh from the oven. Can you guess our most popular cookie recipe?
VIEW RECIPES
Follow Us