Chocolate Peanut Butter Thumbprint Cookies – a delicious recipe with butter, light brown sugar, vanilla, flour, salt, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 degrees F.
2
In a mixer with a paddle attachment, cream the butter.
3
Add the sugar and continue creaming, then add the vanilla and mix.
4
Mix in the flour and salt.
5
Add the milk and chopped chocolate and mix.
6
Roll into 1 1/2-inch balls and dip the top of the ball in chopped peanuts.
7
Place on a cookie sheet 1 1/2 inches apart and push your thumb in the middle to make a depression.
8
Bake until light golden brown, about 10 to 12 minutes.
9
Let cool while you make the filling.
10
To make the filling, over hot water melt the chocolate then stir in the remaining ingredients.
11
Cool 5 minutes then fill the centers of the cookies.
12
Allow to slightly set, approximately 10 minutes.
818
kcal
Calories
45
g
Fat
92
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1/2 cup butter, 1/2 cup light brown sugar, 1 teaspoon vanilla, 1 1/2 cups flour, and more.
Yes, Chocolate Peanut Butter Thumbprint Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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