Peanut butter fudge thumbprints
Thumbprint cookies originated in Sweden and are traditionally filled with fruit preserves.
This is vegetarian and gluten free recipe. Dish can be prepared in 60 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Peanut butter fudge thumbprints
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a mixing bowl, cream together the peanut butter, unsalted butter, sugar, and vanilla extract until smooth.
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In a separate bowl, whisk together the flour, baking powder, and salt.
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Gradually add the dry ingredients to the peanut butter mixture, mixing until well combined.
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Roll the dough into 1-inch balls and place them on a greased baking sheet.
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Use your thumb to make an indentation in each ball.
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Bake for 10 minutes, or until the edges are golden brown.
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In a microwave-safe bowl, combine the chocolate chips and sweetened condensed milk. Microwave in 30-second intervals, stirring in between, until the mixture is smooth and melted.
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Spoon the melted chocolate mixture into the thumbprint indentations.
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Allow the fudge to cool and set for 30 minutes before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 25g9%
- Sugars 20g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
