Coffee-Toffee Thumbprint Cookies

Coffee-Toffee Thumbprint Cookies takes roughly 22 minutes from beginning to end. This recipe makes 48 servings with 88 calories, 1g of protein, and 5g of fat each. For 12 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe from Crumb requires baking powder, brown sugar, caramels, and flour. Plenty of people really liked this hor d'oeuvre. This recipe is liked by 10889 foodies and cooks. Overall, this recipe earns an improvable spoonacular score of 5%. If you like this recipe, take a look at these similar recipes: Toffee Coffee Cookies, Cinnamon Toffee Coffee Cookies, and Coffee Toffee Chocolate Chip Cookies.

Servings: 48

Preparation duration: 10 minutes

Cooking duration: 12 minutes

 

Ingredients:

½ tsp baking powder

¾ cup brown sugar

18 soft caramels, unwrapped

1 egg

2¼ cups flour

2 tbsp heavy cream

2 tbsp instant espresso powder

½ tsp salt

1 cup toffee bits (also known as Heath or Skor bits)

1 cup unsalted butter, softened

½ tsp vanilla extract

Equipment:

baking paper

baking sheet

mixing bowl

stand mixer

oven

microwave

wire rack

bowl

Cooking instruction summary:

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.

 

Step by step:


1. 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.

2. Add to the wet ingredients, and beat on low speed until combined.

3. 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.

4. Bake in preheated oven for 10-12 minutes, or until golden-brown.

5. 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.

6. Let cool for 15-20 minutes before serving to allow the caramel to set.


Nutrition Information:

Quickview
114k Calories
1g Protein
6g Total Fat
14g Carbs
0% Health Score
Limit These
Calories
114k
6%

Fat
6g
9%

  Saturated Fat
3g
23%

Carbohydrates
14g
5%

  Sugar
8g
10%

Cholesterol
19mg
7%

Sodium
43mg
2%

Caffeine
6mg
2%

Get Enough Of These
Protein
1g
2%

Vitamin A
190IU
4%

Selenium
2µg
4%

Vitamin B1
0.05mg
3%

Folate
11µg
3%

Vitamin B2
0.05mg
3%

Manganese
0.05mg
2%

Vitamin B3
0.42mg
2%

Phosphorus
19mg
2%

Iron
0.33mg
2%

Calcium
15mg
2%

Vitamin E
0.19mg
1%

Potassium
36mg
1%

covered percent of daily need
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