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Chocolate Peanut Butter Thumbprint Cookies Recipe

Chocolate Peanut Butter Thumbprint Cookies

Rahat
These Chocolate Peanut Butter Thumbprint Cookies are a dreamy blend of rich, velvety chocolate and creamy peanut butter. With just 15 minutes of prep and 10 minutes of baking, you’ll have a batch of 24 irresistible treats ready to enjoy.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 24 cookies
Calories 180 kcal

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.

Nutrition

Calories: 180kcalCarbohydrates: 19gProtein: 2gFat: 11gSaturated Fat: 7gCholesterol: 23mgSodium: 128mgPotassium: 49mgFiber: 1gSugar: 11gVitamin A: 253IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Keyword baking, Chocolate, dessert, peanut butter, thumbprint cookies
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