These Chocolate Toffee Thumbprint Cookies are rich, fudgy little bites of joy with a gooey chocolate ganache center and sweet, crunchy bits of toffee in every bite. They’re kind of like a brownie and a truffle had a baby — and then sprinkled it with candy.

I’ve made these for cookie swaps, holiday platters, and just because I needed something chocolatey on a Tuesday. Every single time, someone asks for the recipe. And the best part? You can make them ahead and they stay perfect for days.

Why You’ll Love These Cookies :

• Deep chocolate flavor with just the right amount of sweetness

• Buttery toffee pieces baked into the dough and sprinkled on top

• Creamy ganache center that’s smooth and rich

• Great for gifting – they hold their shape and travel well

• Make-ahead friendly – they stay soft for up to a week

Chocolate Toffee Thumbprint

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 granulated 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 :

Step 1: Mix the Dough

In a medium bowl, whisk together the flour, cocoa powder, and salt. Toss in 1 cup of the toffee bits and give it a stir to coat them in the dry mix.

In a large bowl, beat the butter and granulated sugar together until creamy and fluffy — about 2 minutes. Scrape down the sides of the bowl, then beat in the egg and vanilla.

Add the flour mixture and mix gently with a spoon or spatula. Once it thickens, use your hands to knead it lightly until the dough is smooth and the toffee is evenly distributed.

Step 2: Shape & Chill

Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet. Use your thumb (or the end of a wooden spoon) to press a well into the center of each cookie.

Refrigerate the unbaked cookies for at least 30 minutes. This helps them hold their shape when baking.

Step 3: Bake

Preheat your oven to 350°F (175°C). Line a fresh baking sheet with parchment or a silicone mat. Place the chilled cookies about an inch apart and bake for 8–9 minutes.

Once out of the oven, gently press the well again with a spoon if it puffed up. Let the cookies cool completely on the baking sheet before transferring to a wire rack.

Make the Filling :

In a small heatproof bowl, add the chocolate chips and butter.

In a small saucepan, heat the cream until it just starts to boil — keep an eye on it and stir often. Pour the hot cream over the chocolate chips and cover tightly with foil. Let it sit for 5 minutes.

Uncover and whisk until smooth and melted. Add the sifted powdered sugar and whisk again until the ganache is silky and thick.

Fill & Finish :

Once the cookies are fully cooled, spoon the chocolate ganache into the thumbprint wells. Sprinkle the tops with the remaining toffee bits. Let them sit at room temperature for about an hour until the filling sets.

Store them in an airtight container in a cool, dry place for up to 1 week.

Tips for Success :

• Don’t skip the chilling step – it helps prevent spreading and keeps the thumbprint intact.

• Use room temperature ingredients so the dough comes together smoothly.

• Let the cookies cool completely before filling — otherwise the ganache will melt everywhere.

• Make them ahead of time – they get even better the next day!

Chocolate Toffee Thumbprint

Variations :

• Swap the toffee bits for chopped chocolate-covered caramels

• Add a tiny pinch of flaky sea salt on top for a sweet-salty twist

• Use white chocolate ganache instead of dark for a holiday look

• Add a splash of espresso powder to the dough to deepen the chocolate flavor

These Cookies Are Perfect For:

• Christmas cookie trays

• Bake sales or school parties

• Gifting in cookie boxes

• Freezer-friendly desserts — freeze unfrosted and fill after thawing

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📖 Recipe

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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