Welcome to Cookie Week! Just in time for holiday baking season, a few of your favourite food bloggers have gotten together for a week-long cookie extravaganza. Trust me, this is going to be fun (and fattening).
I figured I’d get things started with these chubby little Coffee Toffee Thumbprint Cookies.
I got the inspiration from Greg’s Ice Cream, one of my regular haunts back in high school and university. Greg’s is known for making seriously delicious homestyle ice cream in all sorts of flavours, including roasted marshmallow, grape-nut cereal, and even the occasional foray into truly wacky flavours like beer.
The one flavour that holds a special place in my heart, though, is their coffee-toffee ice cream, which is basically their coffee ice cream dotted with large chunks of Skor bars (also known as Heath bars, if you’re ‘Murican). The coffee ice cream and toffee bits balance each other beautifully, one roasty and creamy and faintly bitter, and the other sweet and nutty and crisp.
Even years later, that particular flavour combination takes me right back to the many afternoons I spent on a wooden bench under the neon rainbow sign in the back corner of their old shop, giggling with my best friends or making shmoopy faces at my university boyfriend.
It’s basically like a time machine in scoopable, lickable, edible form.
For these cookies, I started with my basic sweet cookie dough, and flavoured it with instant coffee and Skor chips. And since that wasn’t enough, I figured I’d up the ante with a little dot of chewy caramel right in the centre.
They’re quite different from the ice cream that inspired them, but they still have that wonderful balance of roasty, bitter, nutty and sweet, not to mention a lovely contrast between the tender cookie and the gooey caramel. And like the ice cream that inspired them, they’re incredibly addictive.
Whether they’re one of many flavours on your cookie platter or sitting next to your afternoon cup of joe, they’re sure to disappear in a flash. :)
For more sweet treats, check out the rest of today’s Cookie Week posts:
- Brown Butter Chocolate Chip Cookie Dough Sandwich Cookies by The Cooking Actress
- Caramel Apple Cider Cookies by Like Mother Like Daughter
- Chocolate Chip Sugar Cookie Bars with Peanut Butter Frosting by Cupcakes & Kale Chips
- Chocolate-Filled Christmas Thumbprint Cookies by Food Lust People Love
- Chocolate Fudge Brownie Sandwich Cookies by Cravings of a Lunatic
- Chocolate Peanut Butter Pie Cookie Cups by The Girl In The Little Red Kitchen
- Chocolate Peppermint Raisin Cookies from It’s Yummi!
- Classic Gingersnap Cookies by In The Kitchen With KP
- Coffee-Toffee Thumbprint Cookies from Crumb
- Dark Chocolate Andes Cookie Cups by Beyond Frosting
- Double Chocolate Biscotti by Love and Confections
- Eggnog Cookies by Jen’s Favorite Cookies
- Extra-Chewy Peanut Butter and Oatmeal Cookies from Omeletta
- Fruit Coolers by Texana’s Kitchen
- Gluten-free Elisenlebkuchen cookies by Masala Herb
- Iced Molasses Cookies with by i heart eating
- Nutella Cookies by Total Noms
- Orange Cream Cookies by Frugal Antics of a Harried Homemaker
- Peanut Butter Cup Sandwich Cookies by Chocolate Moosey
- Pumpkin Coconut Macaroons by 52 Kitchen Adventures
- Rolo Brownie Cookies from That Skinny Chick Can Bake
- Saketini Christmas Balls from NinjaBaking.com
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- 1 egg
- ½ tsp vanilla extract
- 2¼ cups flour
- 1 cup toffee bits (also known as Heath or Skor bits)
- 2 tbsp instant espresso powder
- ½ tsp baking powder
- ½ tsp salt
- 18 soft caramels, unwrapped
- 2 tbsp heavy cream
- Preheat the oven to 350F, and line two large cookie sheets with parchment paper.
- Using a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium speed until well combined. Beat in the egg and vanilla extract.
- In a second mixing bowl, combine the flour, espresso powder, baking powder, salt and toffee bits. Add to the wet ingredients, and beat on low speed until combined.
- Roll the dough into 1-inch round balls, and arrange on prepared baking sheets. Using your thumb, press a deep indent into the middle of each ball.
- Bake in preheated oven for 10-12 minutes, or until golden-brown. Let cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to finish cooling completely.
- While the cookies are cooling, place the caramels and cream in a small microwave-safe bowl and microwave on High for 30 seconds, or until melted and smooth. (If necessary, continue to microwave in 10-second increments until the caramels are melted, stirring between bursts.)
- Spoon a small amount of caramel into the centre of each cookie. Let cool for 15-20 minutes before serving to allow the caramel to set.