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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.
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Peanut Butter Chocolate Chunk Cookies
Chocolate Chunk Cookies
30 mins + chilling time
20 mins
50 mins + chilling time
- 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
- In a bowl whisk together the flour, baking powder and salt. Set aside.
- 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.
- 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
- Preheat oven to 350 F (180C). Line 2 baking sheets with parchment paper.
- 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.
- Use your thumb to make an indentation into the center of each cookie.
- 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
- 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.
- Fill the cookies with chocolate ganache and let it set before serving.They can also freeze well up to 2 weeks.
Source: http://www.homecookingadventure.com/recipes/peanut-butter-chocolate-thumbprint-cookies
