Coffee Toffee Thumbprint Cookies
 
 
Ingredients
  • 1 cup unsalted butter, softened
  • ¾ cup brown sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • 2¼ cups flour (I used 1 cup whole wheat, 1¼ cups all-purpose)
  • 1 cup toffee bits
  • 2 tablespoons instant espresso powder (I used 4 Starbucks Via instant coffee packs)
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 18 soft caramels, unwrapped
  • 2 tablespoons heavy cream
Instructions
  1. Preheat the oven to 350 degrees, and line a cookie sheet with parchment paper.
  2. Cream together the butter and sugar. Mix in the egg and vanilla.
  3. In another bowl, combine the flour, toffee bits, espresso powder, baking powder, and salt. Add to the wet ingredients and beat until combined.
  4. Roll the dough into 1-inch balls and place on the baking sheets. Use your thumb to press an indention in the middle of each cookie (the thumbprint). Bake 10-12 minutes, or until golden brown. Allow to cool on the baking sheet for a few minutes before moving to a wire rack to cool completely.
  5. While the cookies are cooling, combine the caramels and heavy cream in a microwavable bowl. Microwave for 30 seconds, or until melted and smooth. Spoon a little caramel into each thumbprint. Let cool for 15-20 minutes to allow the caramel to set completely.
Recipe by the ringers at https://www.theringers.co/2013/12/the-12-days-of-cookies-day-1/