Our Chocolate Toffee Thumbprint Cookies recipe makes baking fun and easy for kids. From measuring the ingredients and mixing the dough to shaping the dough into balls and adding the sprinkles at the end, everyone can lend a hand. With sugar cookie mix and HERSHEY'S Cocoa, these cookies turn out soft and chewy with HEATH Milk Chocolate Toffee Bits nestled in every bite. The chocolate ganache and nonpareils give them an extra-festive touch. Whether you're baking for the holidays or just for fun, this Chocolate Toffee Thumbprint Cookies recipe will surely be a hit!
If you enjoy baking beginner-friendly recipes with the kids or love cookies topped with chocolate, you'll love our classic Peanut Butter Blossoms.
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.
Shape dough into 48 (1 1/4-inch) balls. Place balls 1 inch apart on ungreased cookie sheets.
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.
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.
Substitute chopped toasted pecans or almonds for nonpareils.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.