Peanut Butter Chocolate Thumbprint Cookies Recipe Recipe

Name: Peanut Butter Chocolate Thumbprint Cookies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 tablespoons (3 1/2 ounces) unsalted butter, softened; 2/3 cup (4 2/3 ounces) packed light brown sugar; 1/2 teaspoon salt; 1 cup creamy peanut butter (see note); 1 large egg; 1 1/2 teaspoons vanilla extract; 1 1/4 cups (6 1/4 ounces) all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 4 ounces bittersweet chocolate, finely chopped; 1/2 cup heavy cream

Servings: persons

7 tablespoons (3 1/2 ounces) unsalted butter, softened
2/3 cup (4 2/3 ounces) packed light brown sugar
1/2 teaspoon salt
1 cup creamy peanut butter (see note)
1 large egg
1 1/2 teaspoons vanilla extract
1 1/4 cups (6 1/4 ounces) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
4 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream

1
Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 375u00b0F. Line two baking sheets with parchment paper. In bowl of standing mixer fitted with paddle attachment, mix butter, sugar, and salt on medium speed until combined and creamy. Mix in peanut butter until combined, then egg and vanilla.
2
In small bowl, stir flour with baking powder and baking soda. Add to peanut butter mixture on low speed until just combined.
3
Form 48 balls of dough, each about 2 teaspoons volume. Space evenly on cookie sheets, 2 inches apart (about 24 per pan). Press finger deeply into center of each dough ball. Bake until golden brown and crisp, 10 to 12 minutes, rotating pans halfway through baking. Allow to cool completely.
4
Using microwave or in a bowl set over a pan of simmering water, melt chocolate with cream, stirring gently until smooth. Let cool until the mixture is the consistency of soft pudding. Using two small spoons, spoon the chocolate mixture into each cookie. Let cookies sit until ganache is set. Cooled cookies can be stored in an airtight container at room temperature for up to 5 days. To stack, place a layer of parchment paper between each layer of cookies.

1103

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 7 tablespoons (3 1/2 ounces) unsalted butter, softened, 2/3 cup (4 2/3 ounces) packed light brown sugar, 1/2 teaspoon salt, 1 cup creamy peanut butter (see note), and more.

Yes, Peanut Butter Chocolate Thumbprint Cookies Recipe 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.

Peanut Butter Chocolate Thumbprint Cookies Recipe

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