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Posted by / Thursday, December 12, 2013

Peanut Butter Chocolate Thumbprint Cookies

A favorite cookie for Christmas or anytime of year Peanut Butter Chocolate Thumbprint Cookies are always a hit.
Peanut Butter Chocolate Thumbprint Cookies
 
Because I have a serious love for all things peanut butter and chocolate, especially when it's a creamy truffle like chocolate.Because I may or may not have eaten way more of these then I ever should have and that led to me only having one slice plus or minus a few bites of Cherry Cream Cheese Coffee Cake .

Because these are really easy and a twist on my favorite peanut butter blossoms without the hassle of unwrapping 55 hershey kiss's because I eat about 7 in the progress and the kids don't even like that job.
Because these are just that good, we're friends and I like to share my favorite tasty treats with my friends, so you too may or may not eat way more then you care to admit.
Because Colt moved my treadmill in the house and even if I'm slower then a snail on the thing hopefully I can counter act some of the calories from my cookie madness..
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Cream softened butter, creamy peanut butter, sugar and brown sugar until well combined. Scrape the sides of bowl.
Peanut-Butter-Chocolate-Thumb-Print-Cookies-Egg-Vanilla-Baking-Soda-Salt.jpg
Add egg vanilla baking soda and salt. Mix until well combined. Scrape sides of bowl and add flour, mix until well combined.
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Shape dough into 1 inch balls.
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Roll in remaining 1/2 cup granulated sugar and place 2 inches apart on an ungreased cookie sheet. Bake 8-10 minutes until lightly browned.
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Heat cream and butter over medium heat until hot but not boiling. Remove from heat and add vanilla, chocolate chips and stir until chocolate is melted and smooth.
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Remove cookies from oven..
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Use the back of a metal teaspoon to make a little chocolate reservoir  in the center of each cookie while hot.Peanut-Butter-Chocolate-Thumb-Print-Cookies.jpg
Use 2 small spoons to scoop about a tablespoon of chocolate into the center of each cookie and move to a cooling rack. Allow cookies to cool until chocolate is set.
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Oh peanut buttery goodness filled with creamy chocolate center, how I love thee...




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Peanut Butter Fudge Thumbprint Cookies

Recipe by Serena Bakes Simply From Scratch
Peanut-Butter-Chocolate-Thumb-Print-Cookies.jpg
Peanut Butter Thumbprint Cookies filled with a creamy chocolate center recipe with step by step instructions and photos.
Prep time: PT20M
Cook time: PT8M
Total time: PT45M
Yield: 48 Cookies
Calories per serving: 111
Fat per serving: 6
Ingredients
  • 1/2 cup Butter, Softened
  • 3/4 cup Creamy Peanut Butter, All Natural
  • 1/3 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 1 whole Egg
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Sea Salt
  • 1 2/3 cup All-Purpose Flour
  • 1/3 cup Heavy Cream 
  • 2 tablespoons Butter
  • 1 teaspoon Vanilla
  • 1 1/2 cups Semi Sweet Chocolate Chip Or Dark Chocolate
  • 1/2 cup Granulated Sugar, For Rolling Peanut Butter Balls
Cooking Directions
  1. Preheat oven to 375 degree.
  2. Cream butter, peanut butter, sugar and brown sugar until light and fluffy. Scrape bowl.
  3. Add egg, vanilla extract, baking soda and salt. Mix until well combined.
  4. Add flour and stir until well combined.
  5. Roll dough into 1" balls and then roll into 1/2 cup remaining sugar. Place on an ungreased cookie sheet about 2 inches apart.
  6. Bake for 8-10 minutes until lightly brown.
  7. Use the back of a metal teaspoon to press a reservoir into the center of each cookie.
  8. For Creamy Chocolate Filling: Heat cream and butter over medium heat until hot. Do not boil. Remove from heat and stir in vanilla and chocolate chips until smooth and creamy.
  9. To Assemble: Use 2 small spoons to scoop about a tablespoon of chocolate into the center of each cookie and move to a cooling rack. Allow cookies to cool until chocolate is set.

8 comments:

  1. I would love to win this set to have a fun baking day with my 4 year old daughter!
    Thanks
    cookiecutter.com/decoratingsupplies.aspx

    ReplyDelete
  2. These are my husband's favorite but I've only made them with the Kiss in the middle. I love that you made the chocolate cream!

    ReplyDelete
  3. In the recipe for the chocolate filling , you list 1/2 cup sugar. But in your instructions, you do not mention to add any sugar. Is it just cream, butter , chocolate chips and vanilla?

    ReplyDelete
    Replies
    1. Hi, So sorry for any confusion my writing has caused. The 1/2 cup Sugar at the end is to roll the peanut butter balls in before baking.

      Delete
  4. Hi there! I wanted to make these cookies dairy free. Do you think they would come out okay if I used earth balance instead of butter and almond milk instead of heavy cream? 🙈😁

    ReplyDelete
    Replies
    1. If you use Almond Milk you would have to reduce it since its thinner then cream, coconut cream would be another option to try. It should work with Earths Balance. Thanks, Serena

      Delete
  5. I've made these twice now, the first time the chocolate was very runny, it took almost overnight as they sat in the comtainer to set. The second time I waited to put the chocolate on the cookies to give it a chance to thicken, but it took a very long time, even with it sitting in the fridge. The recipe mentions to use half and half..is that correct or is it supposed to be heavy cream instead?

    ReplyDelete
    Replies
    1. Hi Linsay, I've used half and half without a problem but the fat content in the chocolate could very causing the problem with setting dependent on brand. You can use heavy cream instead and it should help it set quicker.Thanks, Serena

      Delete

Welcome!

Hi! My name is Serena and welcome to my site! I'm a wife and mother to 3. A few of my favorite things are cooking, baking, dark chocolate, family game nights, and the ocean. My biggest dislike is lima beans, please don't ask for a recipe... My husband Colt regularly joins me in the kitchen and has become the primary photographer of our site. I hope you'll join us on our fun cooking adventure!

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