Chocolate Peanut Butter Thumbprint Cookies
I tested this dough again and again to create chocolate peanut butter thumbprint cookies that stay soft and taste bold. The peanut butter filling is thick like a buckeye center and the chocolate drizzle ties it all together. This is the recipe you make when you want a guaranteed win.
Servings: 35 cookies
Ingredients
Cookies
- 1 ¾ cup (210g) all-purpose flour
- ½ cup (40g) Dutch-processed cocoa powder
- ½ tsp salt
- ½ tsp baking powder
- 1 tsp cornstarch
- ¾ cup (170g) unsalted butter
- 1 cup (213g) brown sugar
- 1 large egg
- 1 large egg yolk
- ¼ cup (50g) granulated sugar for rolling
Peanut Butter Filling
- ¾ cup (201g) creamy peanut butter
- ¼ cup (57g) unsalted butter softened
- 1 cup (113g) powdered sugar
- ½ tsp vanilla extract
- Pinch of salt
Chocolate Drizzle
- ¾ cup (129g) semi-sweet chocolate chips
- 1 tsp coconut oil or vegetable shortening
Instructions
Cookies
- Line baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, cocoa powder, salt, baking powder, and cornstarch. Set aside.1 ¾ cup (210g) all-purpose flour, ½ cup (40g) Dutch-processed cocoa powder, ½ tsp salt, ½ tsp baking powder, 1 tsp cornstarch
- In a large mixing bowl, beat the butter and brown sugar on medium speed until light and fluffy, about 1–2 minutes.¾ cup (170g) unsalted butter, 1 cup (213g) brown sugar
- Beat in the egg and egg yolk for 30 seconds, scraping down the sides as needed.1 large egg, 1 large egg yolk
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. The dough will be very thick.
- Scoop 1 tablespoon of dough (use a #60 cookie scoop) and roll into smooth balls. Roll each ball in granulated sugar and place 2 inches apart on prepared baking sheets.¼ cup (50g) granulated sugar
- Use the back of a teaspoon to press a divot into the center of each cookie before baking. Place the baking sheet in the freezer for 10 minutes to firm up the dough. You can freeze longer if needed.
- Preheat the oven to 350°F (177°C). Bake for 10-11 minutes or until the edges are set but the centers still look soft. Remove from the oven and immediately use the teaspoon again to gently deepen the center indentation as it disappears while baking.
- Allow cookies to cool completely before filling.
Peanut Butter Filling
- In a medium bowl, beat the peanut butter and butter with an electric mixer until smooth and creamy, 1 to 2 minutes. Add the powdered sugar, vanilla, and salt, then mix on low until a thick, dough-like filling forms.¾ cup (201g) creamy peanut butter, ¼ cup (57g) unsalted butter, 1 cup (113g) powdered sugar, ½ tsp vanilla extract, Pinch of salt
- Portion out 2 teaspoons of this mixture and add to the center of each thumbprint. Pro tip: The mixture will be sticky, so wet your fingertips, shake dry, and use your fingertips to press the mixture evenly into the cookies.
- In a microwave safe bowl, combine the chocolate chips and coconut oil. Microwave for 1 minute on 50% power, stir, and return to the microwave for another minute on 50% power until melted.¾ cup (129g) semi-sweet chocolate chips, 1 tsp coconut oil or vegetable shortening
- Drizzle the chocolate over the peanut butter filling.
Notes
Gluten Free: Use a 1:1 gluten-free baking flour blend in place of all-purpose flour. I use King Arthur’s Measure for Measure Gluten Free Flour.
To Store: Keep in an airtight container for up to four days.
To Make Ahead: Chill the dough for up to twenty four hours before shaping and baking.
To Freeze: Flash freeze the finished cookies, once frozen transfer to a freezer safe container or bag. To thaw, place a single layer of cookies on a baking sheet and thaw on the counter overnight. To freeze the cookie dough, roll into balls and flash freeze on a baking sheet. Then transfer to a freezer safe container or bag. To thaw, place in the refrigerator overnight, then roll in granular sugar, make the indent and bake.
How to Properly Measure Flour: The most accurate way to measure flour is by using a kitchen scale and weighing it in grams. If you do not have a scale, use the spoon and level method. Start by aerating the flour with a whisk or spoon because flour becomes compact as it sits. Spoon the flour into your measuring cup without tapping or shaking the cup, since that packs in extra flour. Level off the top with the back of a butter knife. Re fluff the flour each time you scoop so you get a consistent and accurate measurement.
Nutrition
Serving: 1cookie | Calories: 174kcal | Carbohydrates: 20g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 69mg | Potassium: 91mg | Fiber: 1g | Sugar: 13g | Vitamin A: 179IU | Calcium: 19mg | Iron: 1mg