Peanut Butter Thumbprint Cookies
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.
Servings: 24
Calories: 187kcal
Ingredients
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.
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
- 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
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