I’m taking some liberties with the word “fudge” here.
To be honest, I tried filling these thumbprint cookies with honest-to-goodness-candy-thermometer-required-made-on-the-stovetop fudge.
It was a lot of work. I did it multiple times and each time the fudge pooled nicely in the cookies and made a smooth little puddle of peanut butter and they really didn’t taste bad.
But they just weren’t… right. It was the texture combination I think. It just wasn’t what I was looking for.
So, I put away the candy thermometer and moved over to the microwave and I made a way easier “fudge” that takes about a quarter of the time, half the dishes, and (honest-to-goodness again, here) tastes twice as good in these chocolate thumbprint cookies. This “fudge” is creamy and sweet and super peanut buttery and you are going to lose your mind when you taste this PB & chocolate flavor combo.
Maybe that’s a little dramatic, but you are going to love them.
Unless you don’t like chocolate and peanut butter in which case who are you? Please get off the computer and go rethink your life choices and flavor partialities right. now.
Enjoy, and happy Friday!
Peanut Butter Fudge filled Chocolate Thumbprints
- 1 cup butter softened
- 2/3 cup granulated sugar
- 1 tsp vanilla
- 1 large egg yolk lightly beaten
- 2 cups flour
- 1/3 cup cocoa powder
- 1/2 tsp salt
- 1/2 cup creamy peanut butter
- 1 Tbsp butter
- 1 1/2 cup confectioner's sugar
- 1 tsp vanilla
- 3 Tbsp heavy cream
Preheat oven to 350F
In Kitchenaid mixer, cream butter.
Add granulated sugar and beat until light and fluffy.
Add vanilla and stir.
Add lightly beaten egg yolk. Scrape down sides of bowl as needed to evenly incorporate all ingredients.
In separate bowl, combine flour, cocoa powder and salt.
Gradually add flour mixture to the butter mix. Scrape sides and bottom of bowl with spatula frequently--this is a dry mix and you want to make sure you don't leave residual dry mix at the bottom of the bowl.
Roll dough into 1 1/2" balls. Place balls on parchment paper lined cookie sheet and press down with your thumb in each, creating a (flatter) thumbprint cookie.
Bake on 350F for 10 minutes
Immediately upon removing cookies from the oven re-indent the thumbprints using the back of a spoon or cookie dough scoop (do not use your thumb as the cookies will be too hot).
Allow cookies to cool on pan for 5 minutes before transferring to cooling rack to cool completely
In microwave, melt together peanut butter and butter, pausing at 15 second intervals and stirring until butter is completely melted and ingredients are combined.
Stir in vanilla.
Add confectioner's sugar and heavy cream (you may need to add an additional Tbsp of heavy cream, depending on the consistency of the fudge), stirring until smooth.
Spoon fudge mix into the craters of the cooled cookies.