Description
Delight in these rich and chewy Chocolate Toffee Thumbprint cookies, featuring a perfect blend of cocoa and crunchy toffee bits in a buttery dough. Topped with a luscious semi-sweet chocolate filling, these cookies make an irresistible treat for chocolate lovers and are perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups Bob’s Red Mill Organic Unbleached All-purpose Flour
- ½ cup unsweetened Dutch-process cocoa powder
- ½ teaspoon salt
- 1 cup milk chocolate toffee bits, divided (from 1 8-ounce bag)
Wet Ingredients
- 1 cup + 1 tablespoon butter, at room temperature
- 1 cup sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
Filling
- 4 ounces semi-sweet chocolate chips
- 1 tablespoon butter, softened
- ⅓ cup heavy cream
- ½ cup sifted confectioners’ sugar
Instructions
- Prepare Dry Mixture: Whisk together the flour, unsweetened Dutch-process cocoa powder, and salt in a medium bowl. Stir in 1 cup of the milk chocolate toffee bits, ensuring they are evenly coated with the flour mixture.
- Cream Butter and Sugar: In a large bowl, beat the butter and granulated sugar together on medium speed for about 2 minutes until light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated.
- Combine Wet and Dry Ingredients: Add the flour and toffee mixture to the wet ingredients and mix with a spoon until the dough thickens. Then gently knead the dough to evenly distribute the toffee bits throughout.
- Shape Cookies: Roll the dough into 1-inch balls and place them on a large parchment-lined baking sheet. Use your thumb or the end of a wooden spoon to press a well into the center of each ball for the filling.
- Chill Dough: Refrigerate the shaped cookies for at least 30 minutes to firm up.
- Preheat Oven: Preheat the oven to 350°F (175°C). Line baking sheets with Silpats or parchment paper.
- Bake Cookies: Place chilled cookies about 1 inch apart on the prepared baking sheet. Bake for 8 to 9 minutes. Immediately after baking, press the center indentation again if needed with the end of a wooden spoon to maintain the thumbprint shape.
- Cool Cookies: Let the cookies cool completely on the baking sheet, then transfer them to wire racks to cool fully. Repeat the baking process with remaining dough balls.
- Prepare Filling: In a small saucepan over low heat, combine semi-sweet chocolate chips, softened butter, and heavy cream. Stir continuously until melted and smooth. Remove from heat and stir in sifted confectioners’ sugar until fully combined and glossy.
- Fill Cookies: Spoon or pipe the chocolate filling into each cooled cookie thumbprint well. Allow the filling to set at room temperature before serving.
Notes
- Ensure butter and egg are at room temperature for a smoother dough.
- Press the thumbprint indentation right after baking while the cookies are warm to avoid it closing up.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For extra crunch, sprinkle additional toffee bits on top of the chocolate filling before it sets.
- If you prefer a stronger chocolate flavor, substitute semi-sweet chips with dark chocolate chips in the filling.
- Prep Time: 20 minutes
- Cook Time: 9 minutes per batch
- Category: Dessert/Cookies
- Method: Baking
- Cuisine: American
Keywords: Chocolate toffee thumbprint cookies, chocolate cookies, toffee cookies, thumbprint cookies, homemade cookies, chocolate dessert
