TOFFEE THUMBPRINT COOKIES

(recipe from my friend Rolly) reeeeeeeeally good.

COOKIES:
1 1/2 cups sugar
1 1/3 cups unsalted butter, softened
1-8oz. cream cheese
2 large eggs
4 cups flour
1 1/2 tsp. baking powder
Salt
1 pkg. Skor Toffee bits

FILLING:
1/4 cup 35% whipping cream
3/4 cup semi-sweet chocolate chips
1 tbsp. corn syrup

Cookie:
Beat sugar, butter and cream cheese until light and fluffy. Beat in eggs, one at a time. Stir the flour with baking powder and salt. Add to cream cheese mixture; mix until well combined.
Stir in toffee bits. Chill for 1 hour.
Preheat oven to 350'F. Roll dough into 1-inch balls. Place 2-inches apart on baking sheets. Use the end of large wooden spoon to make an indentation in center of each balls. Bake, in batches, for 10 minutes or until edges are golden. Remove from the oven; reinforce the indents with the wooden spoon. Cool on the baking sheet for 5 minutes; transfer to a rack to cool completely.

Filling:
Meanwhile, heat the cream until steaming. Pour over chocolate chips; whisk until melted and smooth. Stir in the corn syrup.
Spoon about 1/2 tsp. into each cooled cookie. Let stand until set.
Makes about 6 dozen cookies.