Thumbprint Cookies With Toffee & Dark Chocolate – a delicious recipe with butter, peanut butter, flour, granulated sugar, brown sugar, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 degrees
2
In a mixing bowl, beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup of the flour, the sugars, egg, baking soda, baking powder and vanilla. Beat until thoroughly combined. Beat in remaining flour. Stir in toffee bits.
3
If necessary, cover and chill in the fridge for about 30 minutes.
4
Shape dough into 1 inch balls and roll in sugar. Place dough balls onto an engrossed cookie sheet about 2 inches apart and bake 7-9 minutes until lightly golden.
5
Pull the cookies out of the oven and place a Hershey kiss in the center of each cookie and lightly press down. Let cool before removing from the cookie sheet.
6
Find more information and photos at www.ketchumkitchen.com
5670
kcal
Calories
320
g
Fat
627
g
Carbs
60
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1/2 cup unsalted butter softened, 1/2 cup peanut butter, 1 1/4 cups all purpose flour, 1/2 cup granulated sugar, and more.
Yes, Thumbprint Cookies With Toffee & Dark Chocolate falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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