Fudgy Chocolate Peanut Butter Thumbprints Recipes

Steps:

• Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper, set aside.
• Combine the peanut butter, brown sugar, granulated sugar, vanilla extract and egg in a large bowl and stir until fully combined. Form 24 balls, 1-inch in diameter, and set evenly spaced apart on the prepared baking sheet.
• Bake until lightly browned and crisp on the edges, 15 minutes.
• Remove the cookies from the oven, and cool for 5 minutes. Use your thumb or the back of a spoon to press into the middle of each cookie to create an indent about 1/4-inch deep. Spoon 1/2 teaspoon of the chocolate-hazelnut spread into each cookie indent, refrigerate until the chocolate-hazelnut filling is no longer runny, 10 to 15 minutes.

Steps:

• Beat 1/2 cup butter or margarine, white sugar, egg yolk, 2 tablespoons milk and 1 teaspoon vanilla until light and fluffy. Combine flour, cocoa and salt; gradually add to butter mixture. Cover and chill 1 hour or until firm enough to roll into balls.
• Meanwhile, in a small bowl, lightly beat egg white.
• Preheat oven to 350 degrees F (180 degrees C).
• Shape dough into 1 inch balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Make an indentation with thumb in center of each cookie. Bake for 10-12 minutes or until center is set.
• To Make the Filling: In a small bowl, combine 1/2 cup confectioner's sugar, 1 tablespoon of butter or margarine, 2 teaspoons of milk and 1/4 teaspoon of vanilla extract. Mix until smooth.
• Spoon 1/4 teaspoon of the filling into each warm cookie; gently press a chocolate kiss (unwrapped) in the center. Carefully remove from baking sheet to wire racks to cool.

Steps:

• Preheat oven 325 degrees.
• Mix margarine, light brown sugar, and vanilla till smooth.
• Beat in 1/2 cup corn syrup and egg.
• Blend in 3 cups of flour and salt, adding more flour if necessary to make dough.
• You can refrigerate at this point for 48 hours.
• Roll dough into 1 inch balls, roll in nuts to coat.
• Place on ungreased sheet 2 inches apart. Press thumb into ball.
• Fill with prepared filling:.
• Warm 1/3 cup light corn syrup in saucepan or carefully in microwave.
• Add chocolate chips; heat and stir till melted and mixed.
• Let cool till you can handle it easily. Then put into pastry bag or sealable bag. (Cut SMALL snip from bottom corner).
• Fill hollow thumbprints with chocolate mix.
• Bake 10-12 minutes or till firm.
• Cool on wire rack.