Peanut Butter Chocolate Thumbprint Cookies filled with a smooth and creamy peanut butter filling. Drizzling these cookies is a milk chocolate drizzle.
Chocolate Thumbprint Cookies
Thumbprint cookies are so easy to make and they taste great! The only thing better than a thumbprint cookie (in my opinion) is a chocolate thumbprint cookie!
Thumbprint cookies are also fun to make because of how creative you can get with the filling such as these Marshmallow Creme Filled Chocolate Thumbprint Cookies.
Peanut Butter Filling
Creamy peanut butter is used to make this delicious filling. This filling is also made with confectioner's sugar and butter to make the smooth and creamy texture.
Allow this filling to chill for a bit in the refrigerator stiffens the filling for piping. A piping bottle is perfect to use when piping fillings into cookies and cupcakes, it makes it mess-free and easy to fill. It's also great for drizzling chocolate on top of a dessert.
Drizzled with Chocolate
These cookies have a homemade chocolate drizzle. You can easily drizzle chocolate on a few batches of cookies - it's easy to make and stores in the refrigerator for about 1 week. It has half & half in the ingredients so it reduces the shelf-life.
The ingredients needed to make homemade chocolate drizzle are:
- ¾ cup semisweet chocolate chips
- 1 tablespoon unsalted butter
- 2 ½ tablespoon of half & half
- ½ cup confectioner’s sugar
- ¼ teaspoon vanilla extract
In a small saucepan, melt the unsalted butter and stir in the chocolate chips. Allow the chocolate chips to melt and add the half & half. Once the ingredients have blended well, remove from the heat and stir in the confectioner’s sugar, breaking up any bits of powdered sugar that remains. Stir in the vanilla extract and allow the sauce to cool down before drizzling on the cookies.
📖 Recipe
Peanut Butter Chocolate Thumbprint Cookies
Chocolate thumbprint cookies filled with a creamy peanut butter filling and drizzled with homemade chocolate.
Ingredients
Chocolate Thumbprint Cookies
- 2 sticks butter, unsalted, softened
- 1 egg
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 ½ teaspoon vanilla extract
- ½ cup cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups all purpose flour
Peanut Butter Filling
- 2 tablespoon creamy peanut butter
- 1 tablespoon butter
- ¾ cup confectioner's sugar
- 2 tablespoon of milk
Instructions
Chocolate Thumbprint Cookies
- Preheat oven to 350°
- Sift together the flour, baking soda, cocoa powder, and salt. Set aside.
- In a large bowl, beat together the softened butter and the sugars.
- Beat in the vanilla extract and the egg.
- Slowly beat in the cocoa and flour mixture into the wet ingredients. Blend well.
- Roll into tablespoon-sized balls and place them onto a cookie sheet.
- Using the stick end of a wooden spoon or your thumb, gently press holes into the center of the balls.
- Bake in the preheated oven for 7-8 minutes.
- Allow cooling before filling.
Peanut Butter Filling
- Heat a small saucepan on low heat and add the butter.
- Allow the butter to melt and add in the creamy peanut butter
- Stir until combined and melted together and remove from heat.
- Mix in the confectioner's sugar and add in the milk.
- Allow the filling to chill in the refrigerator for about 15-20 minutes before piping the thumbprint cookies.