Peanut Butter Thumbprint Cookies

Peanut Butter Thumbprint Cookies give the classic Hershey’s Kiss cookies a creamy ganache spin. Easy to make with a peanut butter base and a puddle of melted chocolate in the middle.

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Best Peanut Butter Thumbprint Cookies

Peanut Butter Thumbprint Cookies recipe elevates the traditional peanut butter blossoms into a versatile treat for any occasion. Instead of the usual Hershey Kiss, these cookies feature a decadent center of silky chocolate ganache. Experiment by adding jam for a PB&J twist, or marshmallows for S’mores Thumbprint Cookies. The warm, pliable dough is perfect for holding a variety of fillings, letting your creativity shine in every batch!

Why We Love Peanut Butter Thumbprint Cookie Recipes

• For Any Event: These cookies are great for any time, whether it’s a special holiday or just a regular day.
• Rich Chocolate Center: The chocolate ganache in the middle makes these peanut butter cookies extra special and delicious.
• Fun to Customize: You can get creative and add different fillings like jam or candies to the dough, making each batch unique.
• Easy to Make: They’re simple to bake but still feel fancy, perfect for both beginners and experienced bakers.

Peanut Butter Thumbprint Cookies Ingredients

• Salted butter: Unsalted butter is a good substitute. You may want to add a pinch or two of salt as well.
• White granulated sugar
• Light brown sugar – Dark brown sugar will work too, but it will make the cookies look darker in color.
• Creamy peanut butter – You can use chunky peanut butter, but it will alter the finished texture. I prefer to use processed peanut butter (like Jif or Skippy) rather than natural peanut butter for best results.
• Egg – The egg is the binding agent for the cookies. You can use an egg substitute, but it may change the texture.
• Vanilla extract – This will add a rich flavor to the cookies. You can also use almond extract or a combination.
• All purpose flour: Feel free to use all-purpose gluten free flour to make this a GF treat.
• Semisweet chocolate chips—Milk chocolate chips can be used for a milder taste, or Dark chocolate chips can be used for a deeper flavor. You can also press a chocolate kiss into the cookies shortly after removing them from the oven.
• Heavy cream – This will help create a smooth and decadent ganache. While I recommend heavy cream if at all possible, you may be able to use half and half instead. Be aware that the ganache will not set as firmly if you use half and half and you may want to use a little bit less of it. 

See the recipe card below for full information on ingredients and quantities.

How to Make Peanut Butter Thumbprint Cookies

1. Create The Cookie Dough: Cream together the butter, white sugar, and brown sugar until light and fluffy. Mix in the peanut butter, blend in the egg and vanilla extract until smooth, then mix in the flour.
   Pro Tip: Do not overmix the dough. Mix in the flour until just combined. 
2. Bake The Dough Balls: Scoop out the dough and roll into balls. Bake at 350 degrees Fahrenheit just until the cookies are cracked all over and golden brown on the edges.
3. Cool The Cookies: Remove from the oven, cool for 3-5 minutes, and then indent each cookie. Cool for another 5-10 minutes before moving them to a cooling rack. 
4. Make The Ganache: Placing the chocolate chips bowl. In a separate bowl, microwave the heavy cream in 30 second increments until steaming, but not boiling. Pour the hot cream over the chocolate chips, let sit for 5 minutes, then whisk together until completely smooth. 
5. Set And Serve: Fill each cookie with chocolate ganache. Allow cookies to cool and ganache to set before serving. Enjoy!

How to Store

• To Store: Store your Peanut Butter Thumbprint Cookies in an airtight container or sealable bag at room temperature for up to 3-5 days. To maintain their softness and flavor, you can place a piece of bread in the container to help absorb excess moisture.
• To Freeze: You can freeze the cookies in an airtight container or freezer-safe bag for up to 2-3 months. Thaw in the refrigerator before serving.

More Easy Cookie Recipes

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5 from 2 votes

Peanut Butter Thumbprint Cookies

Author — Jennifer Fishkind

Serves — 24

Peanut Butter Thumbprint Cookies are filled with the sweet and nutty flavors of classic blossoms but fills the center with a chocolate ganache instead of a Hershey kiss.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Ingredients

  

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Cookies:

• ▢ ½ cup (1 stick) salted butter softened
• ▢ ½ cup granulated white sugar
• ▢ ½ cup light brown sugar packed
• ▢ ¾ cup creamy peanut butter
• ▢ 1 large egg
• ▢ 1½ teaspoons vanilla extract
• ▢ 1½ cup all-purpose flour spooned and leveled

Ganache:

• ▢ ⅔ cup semi-sweet chocolate chips
• ▢ ⅓ cup heavy cream

Instructions

 

• Preheat the oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper.
• Using a hand or stand mixer, cream together the butter, white sugar and brown sugar in a large mixing bowl until light and fluffy.
  ½ cup (1 stick) salted butter, ½ cup granulated white sugar, ½ cup light brown sugar
• Mix the peanut butter into the butter mixture until well combined.
  ¾ cup creamy peanut butter
• Blend in the egg and vanilla extract until smooth.
  1 large egg, 1½ teaspoons vanilla extract
• Slowly mix in the flour mixture on low speed, just until combined. Do not overmix.
  1½ cup all-purpose flour
• Using a 1 ½ Tablespoon cookie scoop, scoop out the dough and roll into balls.
• Place the rolled cookies on the prepared baking sheets with at least 1 ½ inches in between them.
• Bake one sheet at a time for 10-14 minutes or just until the cookies are cracked all over and golden brown on the edges.
• Remove from the oven and allow to cool for 3-5 minutes and then use a rounded teaspoon to indent each cookie.
• Allow them to cool for an additional 5-10 minutes before removing from the baking sheet to a cooling rack.
• While the cookies are baking, make the ganache by placing the chocolate chips in a heat safe bowl.
  ⅔ cup semi-sweet chocolate chips
• In a separate, microwave safe bowl, place the heavy cream and heat in 30 second increments until steaming, about 1-2 minutes. Do not boil.
  ⅓ cup heavy cream
• Pour the hot cream over the chocolate chips and let sit for 5 minutes.
• Whisk together the chocolate and cream until completely smooth.
• When the cookies have been moved to a cooling rack, pipe or scoop in about 1 teaspoon of ganache into each cookie.
• Allow cookies to cool and ganache to set before serving.

Jenn’s Notes

Storage:

• To Store: Store your Peanut Butter Thumbprint Cookies in an airtight container or sealable bag at room temperature for up to 3-5 days.
• To Freeze: You can freeze the cookies in an airtight container or freezer-safe bag for up to 2-3 months

Tips:

• Make sure your butter is softened and your egg is at room temperature for the best results.
• While I recommend heavy cream if at all possible, you may be able to use half and half instead. Be aware that the ganache will not set as firmly if you use half and half and you may want to use a little bit less of it.
• For perfect thumbprints, you don’t actually have to use your thumb! Instead, I find a rounded teaspoon is perfect for making indentations.

Nutrition Info

Calories: 187kcal | Carbohydrates: 19g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 70mg | Potassium: 96mg | Fiber: 1g | Sugar: 11g | Vitamin A: 179IU | Vitamin C: 0.02mg | Calcium: 16mg | Iron: 1mg

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