I love making fun treats for holidays and I had even more fun making these Double Thumbprint Cookies with my kids. They thought it was so fun to make the thumbprints and shape the cookies. Like most thumbprint cookies, the recipe called for jam filling which is good, but the fudge filling from Jessica’s Peanut Butter Fudge Cups is even better!
DOUBLE THUMBPRINT HEART COOKIES
1/2 cup butter, softened
1/4 cup sugar
1/4 cup brown sugar
1 tsp baking powder
1/2 tsp salt
1 Tbsp milk
1 tsp vanilla
2 cups flour
Beat the butter with an electric mixer on medium speed for 20 seconds. Add the sugar, brown sugar, baking powder and salt. Beat until the mixture is combined and then beat in the egg, milk and vanilla until combined. Beat in as much flour as you can with the mixer and then stir in the remaining flour until well combined.
Shape dough into 3/4 inch balls. For each cookie, place two dough balls side-by-side on a slightly greased cookie sheet (or parchment paper-lined cookie sheet). Press one thumb into each ball to make an indentation in each. Taper the bottom of the cookie and slightly press down the middle divider between the two sides of the heart. Repeat with all of the remaining dough – you should end up with about 15-20 hearts, depending on the size of the balls. Bake at 375 for 7-9 minutes. While slightly warm, fill with jam or fudge filling.
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
14 oz can sweetened condensed milk
1 tsp vanilla extract
Combine the chocolate chips and sweetened condensed milk in a microwave-safe bowl and microwave for about 1-2 minutes. Check after 1 minute and stir. If the mixture isn’t melted and smooth, try another 20-30 seconds, repeating if necessary until fully melted. Add the vanilla. I just used a small spoon to put the filling in the cookies, and I had quite a bit left over, but this fudge is amazing just eaten plain by the spoonful also!