Preheat oven to 350. Line two baking sheets with parchment paper and set aside.
In the bowl of an electric mixer, beat together butter and cream cheese on medium-high speed until creamy.
Add egg, egg yolk, brown sugar and sugar. Beat to combine. Add Misceo coffee liqueur, vanilla extract, baking soda and salt. Beat until well combined.
Reduce mixer speed to low. Add flour gradually, until combined. For best results, chill dough for an hour or two before baking.
Use a medium cookie scoop or heaping tablespoon to scoop the dough onto prepared baking sheets.
Bake for 10-12 minutes, until the tops are just set. IMMEDIATELY use a spoon to form a well in the center of each cookie. I use an oval shape spoon to create a shape that looks like a coffee bean. Allow cookies to cool completely before continuing.
Prepare the fudge: combine all ingredients in a small bowl until combined. Add milk, starting with half, and mix to reach a thick and fudgy consistency.
Use a spoon or a piping bag to fill the well inside each cookie with the fudge mixture.
Plan ahead:
Cookies can be frozen in an airtight container. For best results, stir between layers of parchment to ensure that the fudge don’t stick to each other.
Variation:
Instead of thumbprint cookies, you can skip the well once the cookies come out and let them cool. Dip the cookies in fudge or drizzle it over the tops.
Recipe by Overtime Cook at https://overtimecook.com/2021/05/09/coffee-fudge-thumbprint-cookies/