These Chocolate Peanut Butter Thumbprint Cookies are a dreamy blend of rich, velvety chocolate and creamy peanut butter. Each bite offers a perfect balance of soft, buttery cookie and a luscious, melt-in-your-mouth center. With just 15 minutes of prep and 10 minutes of baking, you’ll have a batch of 24 irresistible treats ready to enjoy.
The contrast of textures—crisp edges and gooey filling—makes these cookies a standout for any occasion. Whether you’re sharing with friends or savoring solo, they’re guaranteed to satisfy your sweet tooth and leave you reaching for more.
Packed with decadent flavors and a hint of nutty goodness, these cookies are as indulgent as they are easy to make. The aroma of warm chocolate and peanut butter wafting through your kitchen is pure comfort. At just 180 calories per cookie, they’re a guilt-free way to treat yourself.
Perfect for holiday gatherings, afternoon snacks, or a quick dessert fix, these thumbprint cookies are sure to become a favorite. Whip them up in under 25 minutes and watch them disappear faster than you can say “delicious!”
Ingredients for Chocolate Peanut Butter Thumbprint Cookies
- Cookies:
- 1 cup (226 g) unsalted butter, softened
- ⅔ cup (135 g) sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk, lightly beaten
- 2 cups (240 g) all-purpose flour
- ¼ cup (25 g) cocoa powder
- ½ teaspoon salt
- Peanut Butter Fudge Filling:
- 1 cup (170 g) premium white chocolate chips
- ½ cup (140 g) creamy peanut butter (not natural)
- 1 Tablespoon salted butter
- ½ teaspoon vanilla extract
- ¼ cup (43 g) dark chocolate melting wafers, melted (optional, for drizzling)
Step-by-Step Instructions
- Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
- Make the cookie dough: In a large bowl, beat softened butter until creamy and smooth using an electric mixer or stand mixer. Add sugar and vanilla, then beat until light and fluffy. Mix in the lightly beaten egg yolk until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add this mixture to the butter mixture, scraping the sides and bottom of the bowl frequently to ensure no dry pockets remain.
- Shape the cookies: Roll the dough into 1 ½-inch balls and place them on the prepared baking sheet. Press your thumb into each ball to create a thumbprint. Place the cookies on a wax-paper-lined plate and freeze for 10-15 minutes to help them hold their shape.
- Bake: Transfer the chilled cookies to the baking sheet and bake at 350°F (177°C) for 10-11 minutes. Immediately after removing from the oven, re-indent the thumbprints using the rounded back of a teaspoon. Let the cookies cool completely on the pan.
- Make the filling: In a microwave-safe bowl, combine white chocolate chips, peanut butter, and salted butter. Microwave in 15-second increments, stirring between each, until melted and smooth. Stir in vanilla extract.
- Fill the cookies: Spoon the peanut butter fudge filling into the cooled cookie thumbprints. If desired, drizzle with melted dark chocolate for extra flair.
- Serve and enjoy! Allow the chocolate drizzle to set before serving.
Creative Toppings and Drizzles
Take your Chocolate Peanut Butter Thumbprint Cookies to the next level with fun toppings! Try drizzling melted dark chocolate in a zigzag pattern for a professional look. For a crunchy twist, sprinkle crushed peanuts or sea salt over the peanut butter filling. If you’re feeling adventurous, add a dollop of whipped cream or a dusting of powdered sugar before serving.
Perfect Pairings for Serving
These cookies are a delightful treat on their own, but they pair wonderfully with a glass of cold milk or a cup of hot coffee. For a dessert platter, serve them alongside vanilla ice cream or fresh berries. They also make a great addition to holiday cookie boxes or as a sweet gift for friends and family.
Storage Tips for Freshness
Store your cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for up to a week or freeze them for up to 2 months. If freezing, separate layers with parchment paper to prevent sticking. Thaw at room temperature before enjoying!
Time-Saving Hacks
To save time, prepare the cookie dough in advance and refrigerate it for up to 24 hours before baking. You can also make the peanut butter filling ahead and store it in the fridge, reheating it gently in the microwave when ready to use. For quicker chilling, place the shaped cookies in the freezer for 5-7 minutes instead of 10-15.
Common Questions Answered
Can I use natural peanut butter?
It’s best to avoid natural peanut butter for the filling, as it can separate and affect the texture. Stick to creamy, processed peanut butter for a smooth and stable consistency.
Can I skip the cocoa powder?
Yes, but the cookies will lose their rich chocolate flavor. If you omit it, consider adding an extra ¼ cup of flour to maintain the dough’s texture.
Chocolate Peanut Butter Thumbprint Cookies
Ingredients
Cookies
- 1 cup unsalted butter softened
- ⅔ cup sugar
- 1 teaspoon vanilla
- 1 large egg yolk lightly beaten
- 2 cups flour
- ¼ cup cocoa powder
- ½ teaspoon salt
Peanut Butter Fudge Filling
- 1 cup premium white chocolate chips
- ½ cup creamy peanut butter not natural
- 1 Tablespoon salted butter
- ½ teaspoon vanilla extract
- ¼ cup dark chocolate melting wafers melted according to package instructions, optional
Instructions
- Preheat oven to 350F (177C)
- Place butter in a large bowl and using an electric beater or stand mixer beat until creamy and smooth.
- Add sugar and beat until light and fluffy.
- Add lightly beaten egg yolk. Scrape down sides of bowl as needed to evenly incorporate all ingredients and stir in vanilla extract.
- In a separate bowl, combine flour, cocoa powder, and salt.
- Gradually add flour mixture to the butter mix. Make sure to scrape the sides and bottom of the bowl with a spatula frequently–this is a dry mix and you want to make sure you don’t leave residual dry mix at the bottom of the bowl.
- Roll dough into 1 ½” balls. Place balls on parchment paper lined cookie sheet and press down with your thumb in each, creating a (flatter) thumbprint cookie. Place on wax-paper lined plate.
- Place cookies in freezer for 10-15 minutes before baking to help them keep their shape.
- Once cookie dough has chilled, bake on 350F (177C) for 10-11 minutes
- Immediately upon removing cookies from the oven, re-indent the thumbprints using the rounded back of a teaspoon (do not use your thumb as the cookies will be too hot).
- Allow cookies to cool completely on pan before filling with peanut butter filling.
- Combine peanut butter, white chocolate chips, and butter in a medium-sized microwave-safe bowl.
- Microwave on 15-second increments, stirring in-between, until chocolate chips are melted and ingredients are well-combined and smooth.
- Stir in vanilla extract.
- Immediately spoon fudge mix into the craters of the cooled cookies.
- Drizzle with melted chocolate, if desired.