Fudge Thumbprint Cookies
Ingredients
- ½ cup unsalted butter (softened)
- ½ cup powdered sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour (sifted)
Fudge Filling:
- 1/3 heaping cup semi-sweet chocolate chips
- 1/4 cup Sweetened Condensed Milk
Toppings:
- Sprinkles (Toffee Bits, M&M’s etc.)
Instructions
- Preheat oven to 350 F; line two baking sheets with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, sugar, salt, and vanilla extract on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium-high, until a dough forms.
- Roll dough into 12 equal size balls, about 1 1/2 tablespoons of dough, placing 6 on each cookie sheet.
- Bake for 10 minutes, removing from oven and using a ½ tablespoon measuring spoon make an indentation in the middle of each cookie. Return to oven and bake for another 1-2 minutes. Remove to a wire rack to cool.
- When cookies are cool, make the fudge filling. Place the chocolate chips and sweetened condensed milk in a bowl and microwave for 20 seconds. Mix until smooth. (If not melted completely microwave 10 seconds at a time, stirring in-between until smooth.)
- Use a small spoon to fill the thumbprints with the fudge. Top with desired toppings. Let cool and enjoy!
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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