Ingredients
- 1 &3/4 c. flour
- 1/2 c. unsweetened cocoa powder
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1 c. butter, softened
- 1 &1/2 c. sugar
- 1 tsp. vanilla
- 1/2 c. sour cream
- 7 1&1/2 oz. chocolate-covered toffee bars, finely crushed
- 4 3 oz. pkg. cream cheese, softened
- Powdered sugar, optional
Preparation
Step 1
In small bowl combine flour, cocoa, cinnamon & salt. In large bowl with electric mixer @ medium speed, beat butter, sugar & vanilla about 3 min. until light & fluffy: beat in sour cream until thoroughly blended. Reduce speed to low: gradually beat in flour mixture until smooth. Stir in 1 c. crushed candy. Drop by tablespoons onto greased cookie cookie sheets about 3 in. apart. Bake @ 350 degrees 10-12 min. until bubbling. Cool 2-3 min. until firm, remove to wire racks to cool completely. Meanwhile, in small bowl stir in cream cheese & remaining ¾ c. crushed candy to mix well. Sandwich together 2 cooled cookies with about 1 tsp. cream cheese mixture. Sprinkle with powdered sugar, if desired.(Do not put filling on cookies until just before serving or they'll soften. Unfilled cookies will keep up to 1 wk if stored in airtight container. Store filling, covered, in refrigerator, bring to room temperature before using.)