Toffee Thumbprint Cookies

By Mirella

Hershey's Recipe

Ingredients

• Filling:
• 1 1/2 cups sugar
• 1 1/3 cups butter, softened
• 1 package cream cheese
• 2 large eggs
• 4 cups flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 package Skor toffee bits
• 1/4 cup whipping cream
• 3/4 cup chocolate chips
• 1 tablespoon corn syrup

Preparation

Step 1

Preheat oven to 350 degrees.

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.

Roll the dough into 1 inch balls (about 1 tbsp). Place 2 inches 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.

Filling:

Heat the cream until steaming. Pour over chocolate chips; whisk until melted and smooth. Stir in the corn syrup. Spoon about 1/2 teaspoon into each cooled cookie. Let stand until set.