Toffee Thumbprint Cookies
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Toffee Thumbprint Cookies are buttery treats featuring toffee bits and semisweet chocolate chips pressed into indentations on top. Made with all purpose flour, granulated sugar, light brown sugar, eggs and vanilla extract, these cookies come together in just 20 minutes of preparation and 25 minutes of baking. They suit anyone craving a sweet, indulgent biscuit with layers of flavour.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gunsalted butter
- 150 ggranulated sugar
- 100 glight brown sugar
- 2large eggs
- 5 mLpure vanilla extract
- 100 gtoffee bits
- 5 gbaking soda
- 5 gsalt
- 100 gsemisweet chocolate chips
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Line a baking sheet with parchment paper.
Tip: Optional: use a silicone mat for easy cleanup.
- 2
Whisk together the flour, baking soda, and salt in a medium bowl.
Tip: Use a digital scale for accurate measurements.
- 3
In a large bowl, cream together the butter and sugars until light and fluffy.
Tip: Use an electric mixer on medium speed for best results.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure to scrape down the sides of the bowl after each addition.
- 5
Gradually mix in the flour mixture until just combined, being careful not to overmix.
Tip: Stop as soon as the dough comes together in a ball.
- 6
Scoop the dough into balls, about 20g each, and place on the prepared baking sheet.
Tip: Leave about 2cm of space between each cookie.
- 7
Press a toffee bit into the center of each cookie, then bake for 18-20 minutes or until the edges are lightly golden.
Tip: Don't overbake, as the cookies will be soft when removed from the oven.
- 8
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tip: Let the cookies set for at least 30 minutes before serving.
- 9
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Drizzle the melted chocolate over the cooled cookies and sprinkle with sea salt, if desired.
Recipe Variations
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