- 6
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
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.