Toffee Thumbprint Cookies

By KeyIngredient

Ingredients

• Filling:
• 1 1/2 cups sugar
• 1 1/3 cups unsalted butter, softened
• 250 gram brick plain cream cheese
• 2 large eggs
• 4 cups all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 200 gram package Skor Toffee Bits
• 1/4 cup whipping cream
• 3/4 cup semi-sweet chocolate chips
• 1 tbsp golden corn syrup

Details

Servings 6

Preparation

Step 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.

Preheat the oven to 350F. Roll the dough into 1 inch balls (about 1 Tbsp each). Place 2 inches apart on parchment paper lined baking sheets. Using the end of a large wooden spoon to make an indentation in the centre of each ball. Bake 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.

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 into each cookie. Let stand until set.

Makes about 6 dozen cookies.