Chocolate-Toffee-Thumbprint Cookies

Chocolate-Toffee Thumbprint Cookies

Classic filled thumbprint cookies get a twist with this recipe. Using Betty Crocker™ Sugar Cookie mix makes it easy to make these toffee cookies soft and chewy. Add HERSHEY’S Cocoa and HEATH Milk Chocolate Toffee Bits and a dollop of chocolate ganache on top for an indulgent holiday cookie.

30 min
8 min
48 Cookies


1 pouch(17.5 oz) Betty Crocker™ sugar cookie mix
1/3 cupHERSHEY'S natural cocoa
1/2 cupbutter, softened
2 tablespoonswater
1 egg
1 cupHEATH milk chocolate toffee bits (from 8-oz bag)
1/2 cupHERSHEY'S milk chocolate chips (from 11.5-oz bag)
2 tablespoonsheavy whipping cream
1 tablespoonbutter
2 teaspoonsBetty Crocker™ Decorating Decors Jingle Mix nonpareils (from 2.1-oz container)


  • 1. Heat oven to 375°F. In medium bowl, mix cookie mix, cocoa, 1/2 cup softened butter, water and egg with spoon until soft dough forms. Stir in toffee bits.
  • 2. Shape dough into 48 (1 1/4-inch) balls. Place balls 1 inch apart on ungreased cookie sheets.
  • 3. Bake 7 to 9 minutes or until edges are set. Cool 2 minutes on cookie sheets. Using back of round metal measuring 1/2 teaspoon, make 1-inch circle indentation in center of each cookie, wiping spoon occasionally to reduce sticking. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
  • 4. In small microwavable bowl, microwave microwave milk chocolate chips, whipping cream and remaining 1 tablespoon butter uncovered on High 30 seconds; stir. Continue to microwave in 10-second increments until chips are melted and mixture can be stirred smooth. Spoon 1/2 teaspoonful of the filling into indentation in each cookie. Top with nonpareils. Let stand about 2 hours or until filling is set. Store covered in refrigerator.
Ingredients sitting on a table

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