I’ve wanted to make thumbprint cookies for quite some time and I am finally sharing with you my favorite ones, Peanut Butter Chocolate Thumbprint Cookies. The peanut butter and chocolate flavor combination is absolutely divine. The peanut butter is not overwhelming but it does bring its unique taste to these delicious cookies. They can be quite addictive so make sure to share them with your loved ones if you don’t want to end eating them all by yourself. 🙂
The recipe is very easy to prepare and it’s perfect for holidays. You can use crunchy peanut butter instead of the creamy one and milk chocolate instead of the semisweet one, use whatever you like best. It’s hard not to fall in love with these Peanut Butter Chocolate Thumbprint Cookies from the first bite. The best part is that you can make them in advance and freeze them until needed.
No-Bake Chocolate Peanut Butter Bars
Peanut Butter Chocolate Chunk Cookies
Chocolate Chunk Cookies
Peanut Butter Chocolate Thumbprint Cookies
- 1 ½ cups (190g) all purpose flour
- 1 tsp (5g) baking soda
- 1/2 tsp (3g) salt
- 1/2 stick (60g) unsalted butter , room temperature
- 1 cup (240g) smooth peanut butter
- 1/2 cup (100g) packed dark-brown sugar
- 1/2 cup (100g) granulated sugar
- 2 eggs
- 1 tsp (5g) vanilla extract
For rolling the cookies
- 1/2 cup (100g) granulated sugar
- 4 oz (120g) semisweet chocolate
- 1/2 cup (120g) whipping cream
- In a bowl whisk together the flour, baking soda and salt. Set aside.
- In another bowl add the peanut butter, butter, granulated sugar and dark brown sugar. Using an electric mixer or a wooden spoon , mix well until creamy.
- Incorporate vanilla extract and eggs one at a time. Gradually add flour mixture, and mix until just combined.If the batter is too soft to roll into balls, refrigerate for about 30-60 minutes
- Preheat oven to 350 F (180C). Line 2 baking sheets with parchment paper.
- Take equal portions of dough using an ice cream scoop and form into balls. Roll them into sugar and place on the prepared baking sheets.
- Use your thumb to make an indentation into the center of each cookie.
- Bake until slightly golden for 10-12 minutes. Transfer cookies to cooling racks to cool completely. While still warm press again the center of each cookie if necessary
- While they cool prepare the chocolate ganache. Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate. Let sit one minute, then stir until smooth. Let it cool for 5 minutes before filling the cookies.
- Fill the cookies with chocolate ganache and let it set before serving.They can also freeze well up to 2 weeks.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
I am in love with the fact that you put chocolate ganache in these thumbprints!!! Sooo decadent!
Made these, they are awesome! But I used white chocolate candy melts and no whipping cream.
hello! i would like to ask if i replace the smooth peanut butter with crunchy peanut butter will it affect the taste of the cookie? And which one will be more suitable for this cookie?
crunchy peanut butter will be as good.. it doesn't affect the taste at all..I've used smooth because that is what I had around but any will work as good
Massive fan from London! I love all of your videos and love making them all to! I was just wondering if the recipe would still work if you replaced peanut butter with Nutella? Thank you!x
they have different textures.. not very sure about that:) did you try with Nutella?
Hi, I’m making these cookies and just wanted to let you know that the ingredients list baking soda but the instructions say baking powder…
first of all you have a rich and beautiful blog, for the recipe it seems very delicious an easy to do thanks a lot.
Can I use home made peanut butter? I’ve seen other recipes where they clarify homemade cannot be used