Chocolate Peanut Butter Thumbprint Cookies

Rich, fudgy, and utterly irresistible, these Chocolate Peanut Butter Thumbprint Cookies are a match made in heaven. Soft-baked on the outside and packed with velvety peanut butter and dark chocolate centers, they’re the perfect sweet treat to satisfy your cravings.

Ingredients

• 2 tablespoons unsalted butter, softened
• 1 tablespoon granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup creamy peanut butter
• 1/4 cup confectioners’ sugar
• 1/4 cup semisweet chocolate chips
• Optional: chopped peanuts or flaky sea salt for garnish

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the flour, baking soda, and salt.

Set aside. In a large bowl, use an electric mixer to cream together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

Beat in the egg and vanilla extract until well combined.

Gradually mix in the flour mixture until just combined, being careful not to overmix. Stir in the peanut butter until smooth.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Use your thumb or the back of a spoon to make an indentation in the center of each cookie. Bake for 12-14 minutes, or until the edges are lightly golden.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.

Transfer the cookies to a wire rack to cool completely. Melt the chocolate chips in a microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.

Once the cookies are cool, fill the indentations with a small dollop of peanut butter, followed by a dollop of melted chocolate.

If desired, garnish with chopped peanuts or flaky sea salt. Let the cookies set before serving.

Notes

Make sure to use high-quality peanut butter for the best flavor.

If using chopped peanuts or flaky sea salt for garnish, sprinkle them on right after adding the chocolate dollop so they stick nicely.

The cookies will be soft and chewy when fresh out of the oven, but they’ll firm up as they cool.

After filling, refrigerate the cookies for at least 30 minutes to set the chocolate.

These cookies are best served fresh, but they can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrional Value

• Calories: 220
• Total Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 20mg
• Sodium: 100mg
• Total Carbohydrates: 25g
• Dietary Fiber: 1g
• Sugars: 12g
• Protein: 4g