Peanut Butter Thumbprint Cookies Recipe
These Peanut Butter Thumbprint Cookies are packed full of peanut flavour with a crunchy outside and soft chewy inside. With a chocolate filling, they're perfect for your cookie box.
Servings: 30 cookies
Calories: 125kcal
Ingredients
Peanut Butter Thumbprint Cookie
- 115 g unsalted butter room temperature
- 140 g light brown sugar
- 130 g smooth peanut butter
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 210 g plain flour (all-purpose)
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 110 g salted roasted peanuts finely chopped
Chocolate Filling
- 200 g milk chocolate finely chopped
- 100 ml double cream (heavy cream)
Instructions
Make Peanut Butter Thumbprint Cookies
- Cream butter and sugar. Line two cookie sheets with parchment paper and preheat the oven to 180°C (350°F). Add the butter and light brown sugar to the bowl of an electric stand mixer and beat on medium speed for 2 minutes or so until pale and creamy.
- Mix in peanut butter, egg and vanilla. Add the peanut butter, egg and vanilla extract into the bowl and beat for one minute, until smooth.
- Sift in dry ingredients and mix. Directly into the mixing bowl, sift in the flour, baking soda and salt. Mix on low speed until a dough forms.
- Scoop into balls. Scoop a full tablespoon of dough and roll into 2.5cm (1-in) sized balls in between the palm of your hands until smooth.Roll balls in the finely chopped peanuts and gently flatten the ball until it resembles a hockey puck. Place cookies 5 cm (2-in) apart on the prepared baking sheets.
- Indent and bake. Use your thumb to press an indent in the centre of each cookie.Bake the cookies for between 8-10 minutes. Remove the tray from the oven and whilst hot, use the back of a teaspoon to press in deeper indents. Set the tray aside for the cookies to cool.
Make chocolate ganache and fill
- Make the chocolate ganache whilst the cookies are baking. Heat the cream gently in a small saucepan on the stove top until just simmering. Add in the chopped chocolate and stir until fully melted and smooth. Refrigerate the filling to cool, stirring intermittently, just enough for a dollop to hold it's shape. It takes about 15 minutes to thicken.
- Dollop onto cookies. Using a teaspoon, dollop chocolate ganache into the indent of each cookie. Once filled, set cookies aside for the filling to firm up. An option is to sprinkle with flaked salt too.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To store: The cookies will stay fresh for up to 5 days in an air-tight container at room temperature.
To freeze: Freeze un-filled cookies in a freezer-proof container, topping each layer with more baking paper, for up to 3 months. Thaw at room temperature.
TIP 1: Use digital scales for accuracy. Too much flour and the cookies will be dry.
TIP 2: The butter should be at room temperature and not softened. Too warm and the cookies will spread in the oven.
TIP 3: If the dough is warm, chill the cookie dough once balls have an indent.
Nutrition
Calories: 125kcal | Carbohydrates: 16g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 98mg | Potassium: 92mg | Fiber: 1g | Sugar: 9g | Vitamin A: 153IU | Vitamin C: 0.02mg | Calcium: 16mg | Iron: 1mg