Peanut Butter and Chocolate Thumbprint Cookies

Serving Size: 30 to 40 cookies Prep Time: 45 minutes Cook Time: 10-12 minutes


For Cookies:
3/4 cup Peanut Butter
1/2 cup Butter
1/2 cup + 1/4 cup White Sugar
1/2 cup Brown Sugar (Packed)
1 egg
1 tsp Vanilla Extract
1 1/4 cup Flour
1 tsp Baking Soda
1/4 tsp Salt
For Cookie Dough:
2 tbs Peanut Butter
1/2 cup Butter
1/4 cup White Sugar
1/2 cup Brown Sugar
1/2 cup Flour
1/4 cup Cocoa Powder
1/2 tsp Salt
1 tbs Heavy Cream
1 tsp Vanilla Extract
1/2 cup Chocolate Chips (Chopped OR mini chocolate chips)
For Topping:
1/3 cup Chocolate Chips (Melted)


For Cookies:

  1. Preheat oven to 350˚F.
  2. In a large mixing bowl (or stand mixer), beat together peanut butter, butter, 1/2 cup of the white sugar, and brown sugar on medium speed until light and fluffy.
  3. Beat in egg and vanilla. Slowly add flour, baking soda, and salt. Mix until ingredients are incorporated and dough comes together.
  4. Roll dough into balls, and then roll the balls in the remaining white sugar.
  5. Arrange on parchment paper, 2 or so inches apart. Lightly press cookies using the back of a teaspoon or your thumb. Flatten the cookies slightly, creating an indentation. 
  6. Bake for 10-12 minutes, or until set. Let cool for a minute or so, and then further define the indentation with a teaspoon. Let cool completely.

For Filling:

  1. Beat together peanut butter, butter, and sugars until light and fluffy. Mix in flour, cocoa powder, and salt on low speed. 
  2. Add cream and vaniila, beating until incorporated. Stir in chocolate chips.
  3. Drop 1 teaspoon of dough onto each cooled cookie. Lightly press into the indentations, making sure they stick, and then shape into a dome.
  4. Drizzle with melted chocolate, if desired.