Chocolate Toffee Thumbprints

Toffee chips are speckled all through these chocolate thumbprint cookies with fudge ganache centers.  Recipe courtesy of Cinnamon-Spice and Everything Nice.

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Servings 66cookies
Prep Time 40minutes
Cook Time 9minutes
Passive Time 60minutes
Submitted By Irene Pisano from Cinnamon Spice & Everything Nice
Toffee chips are speckled all through these chocolate thumbprint cookies with fudge ganache centers.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 66cookies
Prep Time 40minutes
Cook Time 9minutes
Passive Time 60minutes
Submitted By Irene Pisano from Cinnamon Spice & Everything Nice
Toffee chips are speckled all through these chocolate thumbprint cookies with fudge ganache centers.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
Cookies
  1. Whisk the flour, cocoa, and salt together in a medium bowl. Add 1 cup of the toffee chips and toss with the flour mixture.
  2. In a separate large bowl beat the butter and granulated sugar together on medium speed about 2 minutes. Scrape down the sides of the bowl.
  3. Beat in the egg and vanilla.
  4. Add the flour mixture and mix with a spoon, once it thickens up you can gently knead it to evenly disperse the toffee chips.
  5. Roll the dough into 1-inch balls and place on a large parchment lined baking sheet. Use your thumb or the end of a wooden spoon or ice cream scoop to press a well into the center of each one.
  6. Refrigerate the cookies at least 30 minutes.
  7. Preheat the oven to 350 degrees F. Line a baking sheet or two with silpats or parchment and set cookies on it an inch apart (return the remaining unbaked cookies back to the fridge).
  8. Bake 8 - 9 minutes. Press the end of a wooden spoon or cookie scoop into the well in the center again, if needed.
  9. Cool completely on the baking sheet then transfer to wire racks. Repeat until all the cookies are baked.
Filling
  1. Place the chocolate chips and butter in a small heat-proof bowl.
  2. Heat the heavy cream in a small saucepan over medium – high heat, stirring often, until it comes to a boil.
  3. Pour over the chocolate chips and cover the bowl tightly with aluminum foil. Let it sit five minutes.
  4. Whisk until the chocolate is completely melted and smooth.
  5. Add the sugar and whisk until smooth and creamy.
  6. Spoon into the wells of the cookies and sprinkle with the remaining toffee chips. Let set about 1 hour.
  7. Store well covered in a cool, dry place up to 1 week.
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