Peanut Butter Thumbprint Cookies
Your favorite chewy peanut butter thumbprint cookies just got an elevated twist with puddles of gooey melted chocolate! Once they've chilled and baked, melted chocolate is spooned on top for that perfect sweet-and-salty combo in each decadent bite.
Ingredients
- ½ cup unsalted butter, softened to room temperature (1 stick)
- ⅔ cup brown sugar
- 1 large egg, at room temperature
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt (use table salt or fine sea salt)
- 1½ cups all purpose flour
- 10 ounces quality semi-sweet baking chocolate (see note below)
Instructions
- In a large mixing bowl, mix the softened butter and brown sugar with a large wooden spoon until it’s creamy.
- Add in the egg, peanut butter, vanilla extract, and salt. Mix with your spoon until it's well combined.
- Add the flour and mix until it forms a cohesive, soft dough. Cover your mixing bowl with plastic wrap and refrigerate for at least 1 hour in the fridge.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Shape the dough into small balls about 1½ inches in diameter. Use the back of a teaspoon or the end of a wooden spoon to form a round dent in the top of each cookie. Place them evenly spread out on your prepared baking sheet.
- Bake for 12 to 14 minutes until the cookies turn golden brown on the very bottom edges.
- While the cookies bake, melt the chocolate. Break up the chocolate bar into small pieces and microwave it on 30 second intervals, stirring after each time, until it’s melted and smooth. Set aside.
- As soon as the cookies come out of the oven, re-press the indentations in the top with your spoon while they’re still warm.Spoon the melted chocolate into the dent on each cookie, making sure each one is filled to the top.Transfer them to a cooling rack to cool for at least 20 minutes. Enjoy!!
Notes
- Melted Chocolate: I recommend using baking chocolate instead of chocolate chips. Baking chocolate doesn't contain the same stabilizers that chocolate chips do, so it melts much more evenly and smoothly. And for the best flavor, I recommend using the highest quality chocolate you can find - Lindt, Ghirardelli, and Baker's are some of my go-to brands.
- Peanut Butter: If you use natural peanut butter, make sure you stir it because oil can sit at the top and if you just add that to your cookies, it’ll throw off the texture and flavor. And if your peanut butter only contains peanuts without added salt, you may want to increase the salt added to the cookie dough to ½ teaspoon.
- Shaping the Dough: If your dough cracks at all, just gently press it back together. And make sure you don’t poke a dent all the way through to the baking sheet.
- Storing: Store cooled cookies in an airtight container for up to 5 days at room temperature or up to 3 months in the freezer.
Nutrition
Serving: 1 cookieCalories: 378kcalCarbohydrates: 39gProtein: 6gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 35mgSodium: 107mgPotassium: 235mgFiber: 3gSugar: 22gVitamin A: 268IUCalcium: 37mgIron: 3mg
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