Chocolate Peanut Butter Thumbprint Cookies: How to Make Them
I’m back with another easy cookie recipe! I love baking but sometimes I want to make something that doesn’t take a ton of time or ingredients, but looks and tastes impressive! That’s when my chocolate peanut butter thumbprint cookies recipe comes in handy! I’m going to show you how to make them and teach you my chocolate filling hack!
Chocolate Peanut Butter Thumbprint Cookies
This is your sign to add melted chocolate frosting to the center of your peanut butter cookies… I call it bootleg ganache! That’s right the trick to making the chocolate center is literally just adding melted frosting to the indentation.
I grew up eating peanut butter blossoms, which are similar but with a chocolate Hershey’s Kiss in the center. What I like about this recipe is that the chocolate stays soft & not only makes it easier to eat, but tastes more decadent.
You can use any chocolate frosting, the trick is to melt it in the microwave for 30 seconds to 1 minute, making it easy to drizzle in.
Here’s what you’ll need for my easy peanut butter cookies:
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 1/4 cup flour
- 1 egg
- 1/2 cup butter
- 1/2 cup peanut butter
- 1 tbs vanilla
- 1 tspn baking soda
- 1/2 tspn salt
- extra sugar for rolling
- Chocolate frosting
Heat the oven to 375°F. Mix a 1/2 cup of granulated sugar, brown sugar and butter with an electric mixer on medium speed until light and fluff. Beat in the peanut butter, vanilla and egg until well blended. Mix in the flour, baking soda and salt.
Shape the dough into 1 inch balls with your hands and roll in extra sugar. Bake for 6-8 minutes. Allow the cookies to cool for about 2 minutes.
Then, use the back of a teaspoon to make the indentation or “thumprint”.
Microwave your favorite chocolate frosting until melted. Use the same teaspoon to fill the cookie indentation with chocolate. Allow the cookies to cool and serve!
Chocolate Peanut Butter Thumbprint Cookies
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup butter
- 1/2 cup peanut butter
- 1 tbs vanilla
- 1 egg
- 1 1/4 cup flour
- 1 tspn baking soda
- 1/2 tspn salt
- extra sugar for rolling
- 1 jar chocolate frosting
Instructions
- Heat oven to 375°F. Mix 1/2 cup granulated sugar, brown sugar and butter with electric mixer on medium speed until light and fluff. Beat in peanut butter, vanilla and egg until well blended. Mix in flour, baking soda and salt.
- Shape dough into 1 inch balls and roll in sugar. Bake for 6-8 minutes. All the cookies to cool for about 2 minutes. Use a teaspoon to make the indentation or “thumprint”.
- Microwave your favorite chocolate frosting for about 1 minute or until melted. Use the same teaspoon to fill the cookie well with chocolate. Allow the cookies to cool and serve!
