Peanut Butter Chocolate Thumbprint Cookies

Thursday, December 12, 2013

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..
Cream softened butter, creamy peanut butter, sugar and brown sugar until well combined. Scrape the sides of bowl.
Add egg vanilla baking soda and salt. Mix until well combined. Scrape sides of bowl and add flour, mix until well combined.
Shape dough into 1 inch balls.
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.
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.
Remove cookies from oven..
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.
Oh peanut buttery goodness filled with creamy chocolate center, how I love thee...

Yield: 48 Cookies
Nutrition facts: 115 calories, 7 grams fat

Peanut Butter Fudge Thumbprint Cookies

Peanut Butter Thumbprint Cookies filled with a creamy chocolate center recipe with step by step instructions and photos.
4.9 out of 5 based on 8 user ratings
prep time: 20 MINScook time: 10 MINStotal time: 30 mins


Peanut Butter Thumbprint Cookies
  • 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
Fudge Filling
  • 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


Peanut Butter Thumbprint Cookies
  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.
Fudge Filling
  1. Heat cream and butter over medium heat until hot. Do not boil. Remove from heat. Stir in vanilla, and chocolate chips, until smooth and creamy.
  1. 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.
Created using The Recipes Generator

Peanut Butter Fudge Thumbprint Cookies from Serena Bakes Simply From Scratch.


  1. I would love to win this set to have a fun baking day with my 4 year old daughter!

  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!

  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?

    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.

  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? 🙈😁

    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

  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 that correct or is it supposed to be heavy cream instead?

    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

  6. for the fudge it says vanilla do you mean vanilla extract or a real vanilla bean?

  7. Soooo good. Also used Nutella in some and jam In some and they were pure heaven.

  8. I have always made this recipe with Ghiradelli chocolate but for this christmas eve i tried to make them with Toll House chocolate chips and it did NOT WORK— it just kept separating!! only use baking chocolate like Ghiradelli!!

  9. I've made these cookies twice and, as they've tasted great each time, the dough is really dry and crumbly. I've followed the recipe exactly as written but I'm not able to "roll" into balls, I have to squeeze them together. Any idea what I might be doing wrong? The chocolate fudge is delicious! These are my husband's favorite cookie.

    1. Your flour might be measuring heavy. You can try either sifting it first before measuring or you could remove 1-2 tablespoons flour and add it back until it's roll able but not crumbly. Sometimes just "fluffing" the flour if it's compacted can be enough but if you've already tried that I would try the other options. I hope that helps, Serena


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