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.