These Peanut Butter Thumbprint Cookies are a fun twist on a classic treat! They are soft, chewy, and filled with sweet jam in the middle. What’s not to love?
I always enjoy rolling dough into balls and pressing my thumb in the center. It’s like a mini art project that you can eat! 🍪 Pair them with a glass of milk for a perfect snack!
Key Ingredients & Substitutions
Peanut Butter: Creamy peanut butter is best for this recipe as it gives a smooth consistency. If you’re allergic, try almond butter or sunflower seed butter for a nut-free option.
Sugars: A mix of granulated and brown sugar creates a great texture. If you prefer less sugar, you can reduce both by 1/4 cup or use a sugar substitute like coconut sugar.
Chocolate Chips: Semi-sweet chocolate chips add a rich flavor, but you can swap in dark chocolate or milk chocolate based on your taste! If you prefer to keep it healthy, try using dark chocolate with a high cocoa percentage.
Flour: All-purpose flour is standard here, but for a gluten-free option, use a 1:1 gluten-free flour blend which should work well.
How Do You Create the Perfect Cookie Indentation?
Creating the thumbprint indentation is a fun step! Press down gently to create a small well without going all the way through the dough. This allows the chocolate to sit nicely in the center without spilling over.
- Use your thumb or the back of a small spoon to make the indentation.
- Ensure you press in the middle for a uniform shape to hold the chocolate.
- If the dough is too sticky, consider lightly flouring your thumb or spoon before pressing.
Peanut Butter Thumbprint Cookies with Chocolate Filling
Ingredients You’ll Need:
- 1 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate chips (for filling)
- 2 tbsp heavy cream or milk (to melt with chocolate)
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and around 12 minutes to bake. Don’t forget to let the cookies cool, which will take an additional 5 minutes. In total, you’re looking at about 30-40 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prep:
Begin by preheating your oven to 350°F (175°C). While it’s heating, take a baking sheet and line it with parchment paper. This will help the cookies not to stick and make for easy cleanup later!
2. Mix the Base:
In a large bowl, combine the peanut butter, granulated sugar, and brown sugar. Mix everything together well until it becomes creamy and smooth. This should take just a minute or two. You’ll want it nice and fluffy!
3. Add Egg and Vanilla:
Add the egg and vanilla extract to the peanut butter mixture. Beat everything together until it’s fully incorporated. Don’t worry if it looks a little different; that’s normal as you add the egg!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Once they are well combined, it’s time to add them to your wet ingredients.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to your creamy peanut butter mix. Stir until a soft dough forms. It should be easy to handle and sticky but not too wet!
6. Roll the Cookies:
Scoop tablespoon-sized portions of the dough and roll them into balls. Place them spaced about 2 inches apart on your prepared baking sheet. This will give them room to spread as they bake.
7. Create Indentations:
Using your thumb or the back of a spoon, gently press down into the center of each dough ball to make a small well. Be careful not to press all the way through; you just want a nice little dip for the chocolate!
8. Bake the Cookies:
Place the tray in your preheated oven and bake for about 10-12 minutes, or until the edges are lightly golden. When they’re done, let them cool on the baking sheet for 5 minutes before moving them.
9. Melt the Chocolate:
While your cookies are cooling, take a microwave-safe bowl and combine the chocolate chips with the heavy cream. Melt them in the microwave in 20-second intervals, stirring in between each, until smooth and glossy.
10. Fill the Thumbprints:
Once the cookies are cool enough to handle, fill each indentation with a dollop of the melted chocolate. Use a spoon to make it nice and neat!
11. Cool and Set:
Let your cookies cool completely on a wire rack or pop them in the fridge for a few minutes to help the chocolate set. This way, the fillings will hold their shape perfectly.
Enjoy your soft, peanut buttery cookies with luscious chocolate centers! These cookies are a perfect treat for any craving. Happy baking!
Can I Use Natural Peanut Butter Instead of Creamy?
Yes, but keep in mind that natural peanut butter is often thinner and can result in slightly different texture. If you use it, you might need to add a bit more flour to achieve the desired dough consistency.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months; just make sure to separate layers with parchment paper to prevent sticking.
Can I Substitute Chocolate Chips with Other Fillings?
Absolutely! You can use jam or fruit preserves for a sweet twist on the filling. Nutella or any flavored spread would also work wonderfully if you’re looking to mix it up!
What Can I Do If My Dough Is Too Sticky?
If your dough feels too sticky to handle, simply add a tablespoon of flour at a time until it reaches a consistency that’s easy to roll into balls. Make sure not to overdo it, as too much flour can make the cookies dry!
