Chocolate Toffee Thumbprint Cookies

Details

Time
3 hours 30 minutes
Skill Level
Beginner
Yields
48 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.

Ingredients & Directions

Prep Time
30 minutes
Bake Time
12 minutes
Cool Time
1 hour 30 minutes

Ingredients

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

oven
oven
mixing bowl
mixing bowl
measuring cups
measuring cups
wooden spoon
wooden spoon
cookie sheet
cookie sheet
wire rack
wire rack
microwave
microwave
microwave-safe bowl
microwave-safe bowl
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.

Tip

Substitute chopped toasted pecans or almonds for nonpareils.

Additional questions?