Vanilla & Chocolate Thumbprint Cookies

Name: Vanilla & Chocolate Thumbprint Cookies
Ingredients: 125 ml (1/2 cup) softened butter; 125 ml (1/2 cup) granulated sugar; 1 egg; 5 ml (1 tsp.) vanilla extract; 1.25 ml (1/4 tsp.) salt; 500 ml (2 cups) all-purpose flour; 2 Original Milk Mini Fondues (100 g each)

Little chocolate cookies!

Ingredients

125 ml (1/2 cup) softened butter
125 ml (1/2 cup) granulated sugar
1 egg
5 ml (1 tsp.) vanilla extract
1.25 ml (1/4 tsp.) salt
500 ml (2 cups) all-purpose flour
2 Original Milk Mini Fondues (100 g each)

The BEST chocolate fondue ever! Made of sustainable and fair-trade cocoa.

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Instructions

Preheat oven to 180 °C (350 °F).
In a bowl, beat the butter with the sugar using an electric mixer. Mix in the egg, vanilla and salt.
Add the flour, sifting it over the bowl. Whisk at low speed until well combined.
Scoop cookie dough into 24 balls using about 15 ml (1 tbsp.) for each and place them on two sheet pans lined with parchment paper.
Using your thumb or the back of a melon baller, press an indent in the centre of each ball.
Bake for 8–10 minutes. Remove from the oven and let cool on a wire rack.
Follow the instructions on the package to heat the mini fondues in the microwave.
Gently pour the fondues into each thumbprint and let cool.