Chocolate Peanut Butter Thumbprint Cookies

Chocolate Peanut Butter Thumbprint Cookies are so delicious, you won’t be able to eat just one! The peanut butter cookie covered in sugar and the chocolate center are perfect.

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Ingredients Needed For Chocolate Peanut Butter Thumbprint Cookies:

Cookie Ingredients:

• 1 cup creamy peanut butter
• 1/2 cup butter, softened
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 tsp vanilla
• 1 egg
• 2 tbsp milk
• 1 1/2 cups flour
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 tbsp granulated sugar for rolling
• water bottle with lid or similar for creating a hole in cookies

Ganache Ingredients:

• 4 ounces semi sweet chocolate chips
• 1/2 cup heavy whipping cream

Instructions For Chocolate Peanut Butter Thumbprint Cookies:

Cookie Instructions: 

1. Pre-heat oven to 375°
2. Place 3 tablespoon of sugar in a shallow bowl and set aside. 
3. In a mixing bowl with an electric mixer, combine creamy peanut butter, softened butter, granulated sugar, brown sugar, vanilla, egg and milk. Mix until well combined and fluffy. 
4. In another bowl, combine flour, baking soda, baking powder and salt and mix.
5. Add flour mixture to the butter mixture and mix until blended. 
6. Roll cookie dough into 36 equal sized balls-about 1 1/2 tablespoons each.
7. Roll each cookie ball into the bowl with the 3 tablespoons of sugar.
8. Place cookies on a large greased baking sheet about two inches apart. 
9. Bake in a 375° oven for about 8 minutes. Do not over bake. 
10. Remove from the oven and press a hole/cavity (not all of the way through) into the middle of each cookie with the top of a water bottle. Allow 2-3 minutes to cool on the pan and then move to a cooling rack.
11. When ganache and cookies have cooled, fill the center of each cookie with the ganache. Enjoy!

Ganache Instructions:

1. While the cookies cool, place heavy whipping cream into a medium sized microwave safe bowl and heat until hot and steamy but, you do not want the cream to boil! If you let it boil, the ganache will end up being more runny.
2. Add chocolate chips to another heat safe bowl.
3. When whipping cream has heated, slowly pour cream over the chocolate chips and let sit for 4 minutes. 
4. After the 4 minutes, stir cream and chocolate with a whisk. Stir slowly, in one direction, until chocolate has melted and is smooth, creamy and well blended.

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Print

Chocolate Peanut Butter Thumbprint Cookies

A simple and delicious peanut butter cookie with a chocolate filling.

Course Dessert, Snack

Cuisine American

Keyword Filled Cookies, Peanut Butter Blossoms, Peanut Butter Chocolate Cookies, Thumbprint Cookies

Prep Time 15 minutes

Cook Time 8 minutes

Total Time 23 minutes

Servings 36 Cookies

Author Sweeter With Sugar

Ingredients

Cookie Ingredients:

• 1 cup creamy peanut butter
• 1/2 cup butter softened
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 tsp vanilla
• 1 egg
• 2 tbsp milk
• 1 1/2 cups flour
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 tbsp granulated sugar for rolling
• water bottle with lid or similar for creating a hole in cookies

Ganache Ingredients:

• 4 ounces semi sweet chocolate chips
• 1/2 cup heavy whipping cream

Instructions

Cookie Instructions:

1. Pre-heat oven to 375°

2. Place 3 tablespoon of sugar in a shallow bowl and set aside.

3. In a mixing bowl with an electric mixer, combine creamy peanut butter, softened butter, granulated sugar, brown sugar, vanilla, egg and milk. Mix until well combined and fluffy.

4. In another bowl, combine flour, baking soda, baking powder and salt and mix.

5. Add flour mixture to the butter mixture and mix until blended.

6. Roll cookie dough into 36 equal sized balls-about 1 1/2 tablespoons each.

7. Roll each cookie ball into the bowl with the 3 tablespoons of sugar.

8. Place cookies on a large greased baking sheet or on a parchment paper covered baking sheet, about two inches apart.

9. Bake in a 375° oven for about 8 minutes. Do not over bake. (ovens vary)

10. Remove from the oven and press a hole/cavity into the middle of each cookie with the top of a water bottle. Allow 2-3 minutes to cool on the pan and then move to a cooling rack.

11. When ganache and cookies have cooled, fill the center of each cookie with the ganache. Enjoy!

Ganache Instructions:

1. While the cookies cool, place heavy whipping cream into a medium sized microwave safe bowl and heat until heavy whipping cream is hot and steamy but not boiling. Do not boil!

2. Add chocolate chips to another heat safe bowl.

3. When heavy whipping cream is steamy, slowly pour cream over chocolate chips to cover. Then, allow the chocolate chips and heavy cream to sit for 4 minutes.

4. After the 4 minutes, stir cream and chocolate with a whisk. Stir slowly, in one direction, until chocolate has melted and is smooth, creamy and well blended.

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