Chocolate Peanut Butter Thumbprints
Chocolate thumbprint cookies topped with a fudgy peanut butter filling
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup unsalted butter (softened)
- ⅔ cup sugar
- 1 teaspoon vanilla
- 1 large egg yolk (lightly beaten)
- 2 cups flour
- ¼ cup cocoa powder
- ½ teaspoon salt
- 1 cup premium white chocolate chips
- ½ cup creamy peanut butter (not natural)
- 1 Tablespoon salted butter
- ½ teaspoon vanilla extract
- ¼ cup dark chocolate melting wafers (melted according to package instructions, optional)
Instructions
- 1
Preheat oven to 350F (177C)
- 2
Place butter in a large bowl and using an electric beater or stand mixer beat until creamy and smooth.
- 3
Add sugar and beat until light and fluffy.
- 4
Add lightly beaten egg yolk. Scrape down sides of bowl as needed to evenly incorporate all ingredients and stir in vanilla extract.
- 5
In a separate bowl, combine flour, cocoa powder, and salt.
- 6
Gradually add flour mixture to the butter mix. Make sure to scrape the sides and bottom of the bowl with a spatula frequently--this is a dry mix and you want to make sure you don't leave residual dry mix at the bottom of the bowl.
- 7
Roll dough into 1 ½" balls. Place balls on parchment paper lined cookie sheet and press down with your thumb in each, creating a (flatter) thumbprint cookie. Place on wax-paper lined plate.
- 8
Place cookies in freezer for 10-15 minutes before baking to help them keep their shape.
- 9
Once cookie dough has chilled, bake on 350F (177C) for 10-11 minutes
- 10
Immediately upon removing cookies from the oven, re-indent the thumbprints using the rounded back of a teaspoon (do not use your thumb as the cookies will be too hot).
- 11
Allow cookies to cool completely on pan before filling with peanut butter filling.
- 12
Combine peanut butter, white chocolate chips, and butter in a medium-sized microwave-safe bowl.
- 13
Microwave on 15-second increments, stirring in-between, until chocolate chips are melted and ingredients are well-combined and smooth.
- 14
Stir in vanilla extract.
- 15
Immediately spoon fudge mix into the craters of the cooled cookies.
- 16
Drizzle with melted chocolate, if desired.