Peanut Butter Chocolate Thumbprint Cookies

Peanut Butter Chocolate Thumbprint Cookies

Watch the video for this recipe:

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 them from the first bite. The best part is that you can make them in advance and freeze them until needed.


Related Posts:
No-Bake Chocolate Peanut Butter Bars
Peanut Butter Chocolate Chunk Cookies
Chocolate Chunk Cookies

 

 

Prep time clock
Cook time clock
Total time clock
Ingredients
  • Makes about 30-35 cookies
  • 1 1/2 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
  • Chocolate Ganache
  • 4 oz (120g) semisweet chocolate
  • 1/2 cup (120g) whipping cream
Directions
  1. In a bowl whisk together the flour, baking soda and salt. Set aside.
  2. 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.
  3. 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
  4. Preheat oven to 350 F (180C). Line 2 baking sheets with parchment paper.
  5. 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.
  6. Use your thumb to make an indentation into the center of each cookie.
  7. 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
  8. 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.
  9. Fill the cookies with chocolate ganache and let it set before serving.They can also freeze well up to 2 weeks.
Peanut Butter Chocolate Thumbprint Cookies-1
Nutrition facts 1 Cookie (30g) - Calories:127, Fat: 6.8g, Saturated Fat:2.6g, Unsaturated Fat:0.0g, Carbohydrates:15.2g, Sugar:10.0g, Fiber:0.8g, Protein:2.9g, Cholesterol:15mg, Calories from Fat 61, Sodium 86mg, Potassium 71mg, Vitamin A 1%, Vitamin C 0%, Calcium 1%, Iron 3%, Nutrition Grade D, daily percent values are based on a 2000 calorie diet
On December 09, 2015 at 07:27 pm, Kayle (The Cooking Actress) said...
I am in love with the fact that you put chocolate ganache in these thumbprints!!! Sooo decadent!
On December 10, 2015 at 12:48 am, Cheyenne said...
Made these, they are awesome! But I used white chocolate candy melts and no whipping cream.
On December 12, 2015 at 11:56 pm, yy said...
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?
Re:

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

On December 14, 2015 at 03:09 pm, Bhavika said...
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
Re:

they have different textures.. not very sure about that:) did you try with Nutella?

On January 24, 2016 at 12:00 pm, judy said...
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...
On March 06, 2016 at 03:00 am, yamina said...
first of all you have a rich and beautiful blog, for the recipe it seems very delicious an easy to do thanks a lot.

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