Soft Toffee Cookies

Votes: 2

Time: 2 hours.
Complexity: easily
Quantity: 25 - 30 cookies

Coffee lovers will appreciate these miniature cookies with a coffee flavor and hints of cinnamon, sprinkled with crunchy turbinado sugar and filled with a drop of homemade milk toffee. A perfect treat with a cup of coffee, especially during the winter holidays! Add freshly ground coffee to the dough for maximum flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie

1 and 3/4 cups premium flour
1 teaspoon ground cinnamon
0.5 tsp baking powder
0.5 tsp salt
165 g unsalted butter, room temperature
0.5 cup granulated sugar
1/3 cup dark brown sugar
1/4 cup ground coffee (preferably freshly ground)
1 large egg, room temperature
1 tsp vanilla extract
2 tbsp. l. sugar turbinado

Milky toffee

1 and 3/4 cups whole milk
1/3 cup granulated sugar
1 tsp vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, milk, brown sugar, coffee, cinnamon

Cooking the dish according to the recipe:

Make milk toffee:

In a large microwave-safe bowl, combine the milk and sugar until the sugar is completely dissolved. The bowl should hold at least 3 quarts (3 liters) to prevent the milk from overflowing. Microwave for 10 minutes, then stop and whisk. Continue to microwave for another 10 minutes, whisking. The mixture should be thick, bubbly, and slightly darker than ivory. If it's still runny, continue microwaving in 1-minute intervals until thickened. Stir in the vanilla extract until smooth. You should have about 1/2 cup; the mixture will continue to thicken as it cools.
Make cookies:

In a medium bowl, combine the flour, cinnamon, baking powder, and salt. In a large bowl, beat the butter, sugar, brown sugar, and ground coffee with a mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg and vanilla extract until smooth. Reduce mixer speed to low and beat in the flour mixture in two additions. Knead the dough.

Roll the dough into 2.5 cm balls. If the dough is too soft, refrigerate it for 20 minutes. Roll the tops of the balls in turbinado sugar, then make a 1 cm deep indentation in the center of each. Place on a large plate and refrigerate for 30 minutes.
Position racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Line 2 baking sheets with parchment paper. Place the dough balls on the baking sheets, spacing them about 2 inches (5 cm) apart. Bake, rotating the baking sheets and rotating halfway through, until the cookies are set around the edges (but not browned) and the centers are still soft, 12 to 14 minutes.
Remove from the oven and make a well in the center of each cookie again using a 1/2 teaspoon measuring spoon. Fill each well with 1/2 teaspoon of milk toffee. Transfer the cookies to a wire rack to cool completely.