Chop Heath ztToffee into course crumbs. I pulsed them in the food processor but was careful not to crush to much

Whisk together flour and salt, set aside

In another large bowl beat butter, sugar and vanilla until light and fluffy

Add flour mixture to the butter mixture slowly and beat just untl a dough forms, fold in Heath Toffee pieces and then press dogh into a mass with your hands

Roll the dough into about 1 1/2 inch balls. Press a indentation in center of ball with your finger or the end of a wooden spoon. Place on prepared pans and bake until golden about 20 to 22 minutes

When they come out of the oven, using the back of a wooden spoon to make the indentation for the filling open if needed. Transfer to racks to cool.

Have chopped chocolate in a bowl. Heat cream until hot but not boiling. Add, coffee granules, vanilla and salt. Pour hot cream over chocolate and stir until smooth

Let sit at room temperatire until it cools to room temperature, about 10 minutes then refrigerate until quite thick about 1 1/2 to 2 hours. Pour or spoon Coffee Cream into cookie centers. Let sit to set centers or refrigerate to quick set centers