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Chocolate-Toffee Thumbprint Cookies
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Prep Time:
30 minutes
Total Time:
3 hours 40 minutes
Indulgent chocolate cookies with Christmas sprinkles, HERSHEY'S cocoa, and HEATH toffee bits. Topped with rich chocolate ganache for a decadent twist on a classic treat. A guaranteed hit on any dessert platter!
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1/3 cup HERSHEY'S natural cocoa
  • 1/2 cup butter, softened
  • 2 tablespoons water
  • 1 egg
  • 1 cup HEATH milk chocolate toffee bits (from 8-oz bag)
  • 1/2 cup HERSHEY'S milk chocolate chips (from 11.5-oz bag)
  • 2 tablespoons heavy whipping cream
  • 1 tablespoon butter
  • 2 teaspoons Betty Crocker™ Decorating Decors Jingle Mix nonpareils (from 2.1-oz container)
Instructions:
  • Preheat the oven to 375°F. In a medium bowl, combine cookie mix, cocoa powder, softened butter, water, and egg using a spoon until a soft dough comes together. Gently fold in the toffee bits.
  • Roll the dough into 48 (1 1/4-inch) balls and arrange them 1 inch apart on ungreased cookie sheets.
  • Bake for 7 to 9 minutes until edges are set. Let cool for 2 minutes on cookie sheets. Use the back of a 1/2 teaspoon measuring spoon to make a 1-inch circle indentation in the center of each cookie, wiping the spoon occasionally to prevent sticking. Transfer cookies to a cooling rack. Allow to cool completely for about 30 minutes.
  • Microwave the Filling ingredients in a small bowl on High for 30 seconds, stirring after. Keep microwaving in 10-second intervals until the chips are melted and the mixture is smooth. Fill each cookie indentation with 1/2 teaspoon of filling, then sprinkle nonpareils on top. Allow it to set for about 2 hours before refrigerating covered.

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