Peanut Butter Thumbprint Cookies made with a buttery cookie dough topped with sweet peanut butter fudge filling! Amazing thumbprint cookies with delightful peanut butter flavor!
Prep: Preheat oven to 375°F. Line a cookie sheet with parchment paper and set aside.
Cookie dough: In a large mixing bowl, cream together the butter and sugar on medium-high speed with an electric mixer until light and fluffy. This should take about 2-3 minutes. Then, add in and beat the egg yolks and the vanilla extract.
Next, add the flour and salt. Mix together until incorporated and the dough comes together into a ball. If desired, chill the dough in the refrigerator for 30 minutes (this is optional).
Bake: Form the dough into 1-inch-sized round balls then place them onto the prepared baking sheet. Using the backside of a ½ teaspoon measuring spoon, press an indent into the center of the cookies to create a crater.
Place the cookie sheet into the preheated oven and bake for 8-10 minutes.
Remove the baking sheet from the oven and if the indents look shallow, press them in again. Let the cookies cool 10 minutes before filling with the peanut butter fudge.
Fudge Filling: To make the fudge filling, microwave the peanut butter and butter for 30 seconds. Whisk, then add powdered sugar. Stir again until smooth.
Pipe or spoon the filling into each slightly warm thumbprint cookie. Let cookies cool fully to set. Serve and enjoy!
Notes
Left over cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.Place cookies in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before enjoying.