Introduction

Peanut Butter Thumbprint Cookies are a delightful treat combining rich peanut butter dough with a smooth chocolate ganache center. These soft, chewy cookies are perfect for peanut butter lovers looking for a bit of chocolatey indulgence.

A close-up of several round cookies stacked closely together, each cookie light golden brown with visible cracks on the surface, showing a rough and crumbly texture. In the center of each cookie is a smooth, glossy dark chocolate dollop, thick and slightly shiny, creating a soft contrast with the dry cookie. The cookies sit on a white marbled surface with soft natural lighting, highlighting the texture and color of the cookies and chocolate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup (1 stick) salted butter, softened
½ cup granulated white sugar
½ cup light brown sugar, packed
¾ cup creamy peanut butter
1 large egg
1½ teaspoons vanilla extract
1½ cups all-purpose flour, spooned and leveled
⅔ cup semi-sweet chocolate chips
⅓ cup heavy cream

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper.
Step 2: Using a hand or stand mixer, cream together the softened butter, granulated white sugar, and light brown sugar in a large mixing bowl until light and fluffy.
Step 3: Mix the creamy peanut butter into the butter and sugar mixture until well combined.
Step 4: Blend in the egg and vanilla extract until smooth.
Step 5: Slowly add the all-purpose flour on low speed, mixing just until combined. Be careful not to overmix.
Step 6: Using a 1½ tablespoon cookie scoop, scoop out the dough and roll into balls.
Step 7: Place the dough balls on the prepared baking sheets, spacing them at least 1½ inches apart.
Step 8: Bake one sheet at a time for 10-14 minutes, or until the cookies are cracked all over and golden brown on the edges.
Step 9: Remove the cookies from the oven and let cool for 3-5 minutes. Then, use a rounded teaspoon to gently press an indentation into the center of each cookie.
Step 10: Allow the cookies to cool for another 5-10 minutes before transferring them to a cooling rack.
Step 11: While cookies bake, prepare the ganache. Place the semi-sweet chocolate chips in a heat-safe bowl.
Step 12: In a separate microwave-safe bowl, heat the heavy cream in 30-second increments until steaming (about 1-2 minutes). Avoid boiling.
Step 13: Pour the hot cream over the chocolate chips and let sit for 5 minutes.
Step 14: Whisk the chocolate and cream until the mixture is smooth and glossy.
Step 15: Once the cookies have cooled on the rack, spoon or pipe about 1 teaspoon of ganache into each indentation.
Step 16: Let the cookies cool completely to allow the ganache to set before serving.

Tips & Variations

For a crunchier texture, substitute half of the creamy peanut butter with chunky peanut butter.
Use dark chocolate chips for a richer ganache flavor.
Chill the dough for 30 minutes before scooping to make rolling easier and to prevent spreading.
To add a salty contrast, sprinkle a tiny pinch of sea salt on each ganache center before it sets.

Storage

Store these peanut butter thumbprint cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 1 week. Reheat gently in the microwave for 10-15 seconds to soften the ganache if desired.

How to Serve

A close-up shows a woman’s hand holding a cookie with a bite taken out of it, revealing a soft, crumbly light brown inside. The cookie has a thick, glossy dark chocolate dollop spread on top, which has small fork marks. Below the cookie in the woman’s hand, there is a stack of two more similar cookies with cracked surfaces and dark chocolate centers. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of creamy?

Yes, natural peanut butter can be used, though it may affect the texture and spread of the cookies slightly. You might need to chill the dough longer to prevent spreading.

Can I make these cookies gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup, and check other ingredients for gluten content to keep the recipe gluten-free.