Embrace your sweet tooth with these irresistibly decadent Chocolate Toffee Thumbprint ! They’re the perfect combination of a rich chocolate cookie, gooey toffee center, and a touch of sea salt for balance. Let’s whip up a batch!

Toffee chips are speckled all through these chocolate thumbprint cookies with fudge ganache centers. They’re called thumbprints because you press your thumb into them to make a well for filling.

These little bites of decadence deserve a place on your holiday cookie platters! If they can last long enough after you bake them. They’re bursting with toffee flavor and the candy-like centers make them hard to resist.

The chocolate toffee dough is formed into balls first, the well is pressed out and then they’re chilled for a short time before baking. Chilling helps them keep their shape, though you may have to gently press the centers again when they come out of the oven. Not with your thumb this time. You can use the end of a wooden spoon or ice cream scoop.

The filling, a cross between a ganache and frosting, is spooned in later, after they’ve cooled off. It sets up well enough that you can stack them but stays fairly soft. It’s made with chocolate chips, heavy cream, a little butter and confectioners’ sugar.

This is the same high protein flour used by professional bakers and produces high, well-textured loaves of bread equally as well as it produces light, airy baked goods. It’s freshly milled from organic hard red wheat and both the bran and the germ have been removed leaving the endosperm that is made into white flour.

It isn’t enriched with any additives. I love that. This kitchen staple is incredibly versatile and perfect for all of your baking needs.

Chocolate Toffee Thumbprint

Why You’ll Love This Chocolate Toffee Thumbprint ?

These thumbprint cookies are easy to make and offer the perfect balance of textures—soft, chewy, and slightly crisp from the toffee bits. The ganache filling is rich and creamy, providing a luxurious contrast to the chocolate cookie base. Plus, they can be made ahead of time and stored for up to a week, making them a convenient and irresistible dessert.

Ingredients For Chocolate Toffee Thumbprint : 

For the Cookies:

• 2 cups Bob’s Red Mill Organic Unbleached All-purpose Flour
• ½ cup unsweetened Dutch-process cocoa powder
• ½ teaspoon salt
• 1 (8-ounce) bag milk chocolate toffee bits, divided
• 1 cup + 1 tablespoon butter, at room temperature
• 1 cup sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract

For the Filling:

• 4 ounces semi-sweet chocolate chips
• 1 tablespoon butter, softened
• ⅓ cup heavy cream
• ½ cup sifted confectioners’ sugar

How to Make Chocolate Toffee Thumbprint

1. Prepare the Dough:

• In a medium bowl, whisk together the flour, cocoa powder, and salt. Add 1 cup of the milk chocolate toffee bits to the dry ingredients and toss to coat.
• In a large bowl, beat the butter and granulated sugar together on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
• Beat in the egg and vanilla extract until well combined.
• Gradually add the flour mixture, mixing with a spoon until the dough starts to come together. Once it thickens, gently knead the dough to evenly distribute the toffee bits.

2. Shape the Cookies:

• Roll the dough into 1-inch balls and place them on a large baking sheet lined with parchment paper.
• Use your thumb, the end of a wooden spoon, or an ice cream scoop to press a well into the center of each dough ball.
• Refrigerate the cookies for at least 30 minutes to firm up the dough.

3. Bake the Cookies:

• Preheat the oven to 350°F (175°C). Line a baking sheet or two with Silpat mats or parchment paper.
• Place the chilled cookies about 1 inch apart on the prepared baking sheets.
• Bake for 8 to 9 minutes. If the centers of the cookies have puffed up, use the end of a wooden spoon or cookie scoop to press the wells down again.
• Allow the cookies to cool completely on the baking sheet before transferring them to wire racks. Repeat the process with any remaining dough.

4. Make the Filling:

• Place the semi-sweet chocolate chips and softened butter in a small heat-proof bowl.
• In a small saucepan, heat the heavy cream over medium-high heat, stirring occasionally, until it just comes to a boil.
• Pour the hot cream over the chocolate chips and cover the bowl tightly with aluminum foil. Let it sit for 5 minutes to melt the chocolate.
• Whisk the chocolate mixture until smooth, then add the sifted confectioners’ sugar. Continue whisking until smooth and creamy.

5. Fill and Decorate:

• Spoon the chocolate ganache into the wells of each cookie, filling them generously.
• Sprinkle the remaining milk chocolate toffee bits over the ganache.
• Let the cookies set for about 1 hour at room temperature, allowing the filling to firm up.

Variations

• Peanut Butter Twist: Add a tablespoon of peanut butter to the ganache filling for a chocolate-peanut butter combination.
• Nutty Crunch: Mix in crushed nuts like pecans or walnuts with the toffee bits for added texture.
• Caramel Drizzle: After the cookies are filled with ganache, drizzle with caramel sauce for a gooey, indulgent touch.

Equipment

• Large and medium mixing bowls
• Electric mixer
• Whisk
• Parchment-lined baking sheets
• Wire racks

Storage

Store these cookies in an airtight container in a cool, dry place for up to 1 week. If you prefer, you can also refrigerate them to keep the ganache firm and the cookies fresh for a little longer.

Chocolate Toffee Thumbprint

What to Serve with Chocolate Toffee Thumbprint

These cookies are delightful on their own, but they also pair beautifully with a glass of cold milk or a hot cup of coffee. You could also serve them alongside vanilla ice cream or whipped cream for an extra special treat.

Tips:

• Refrigerate the Dough: Chilling the dough helps prevent the cookies from spreading too much during baking, which keeps their shape intact.
• Sifted Confectioners’ Sugar: Sifting the confectioners’ sugar before adding it to the ganache helps prevent lumps and ensures a smooth, creamy filling.
• Uniform Cookies: Use a small cookie scoop to ensure all your dough balls are the same size for evenly baked cookies.

FAQ

Can I freeze these cookies?

Yes, you can freeze the unfilled baked cookies in an airtight container for up to 2 months. Thaw them at room temperature before filling with ganache.

Can I use dark chocolate instead of semi-sweet?

Yes, you can substitute dark chocolate for semi-sweet if you prefer a more intense chocolate flavor.

Approximate Nutrition Information (per cookie)

• Calories: 180
• Carbohydrates: 23g
• Protein: 2g
• Fat: 9g

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Yield: about 5 + ½ dozen cookies

CHOCOLATE TOFFEE THUMBPRINT

Print

Toffee chips are speckled all through these chocolate thumbprint cookies with fudge ganache centers.

Prep Time 40 minutes

Cook Time 9 minutes

Total Time 49 minutes

Ingredients

• 2 cups Bob's Red Mill Organic Unbleached All-purpose Flour
• ½ cup unsweetened Dutch-process cocoa powder
• ½ teaspoon salt
• 1 (8 ounce) bag milk chocolate toffee bits, divided
• 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

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.

Make the 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.

Notes

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.

Make the 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.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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