Description
Delight in these classic Peanut Butter Thumbprint Cookies, featuring a soft buttery peanut butter base crowned with a luscious chocolate ganache filling. Perfectly golden with a tender crumb, these cookies combine creamy peanut butter and rich chocolate for an irresistible treat that’s easy to make and ideal for any occasion.
Ingredients
Scale
Cookie Dough
- 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
Chocolate Ganache Filling
- ⅔ cup semi-sweet chocolate chips
- ⅓ cup heavy cream
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and ease cleanup.
- Cream Butter and Sugars: Using a hand or stand mixer, beat together the softened butter, granulated sugar, and light brown sugar in a large mixing bowl until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add Peanut Butter: Incorporate the creamy peanut butter into the butter and sugar mixture and beat until fully combined and smooth.
- Mix in Egg and Vanilla: Add the egg and vanilla extract to the mixture, blending well until smooth and uniform in texture.
- Add Flour: Gradually mix in the all-purpose flour on low speed just until the dough comes together. Be cautious not to overmix to keep the cookies tender.
- Form Dough Balls: Using a 1½ tablespoon cookie scoop, portion out the dough and roll it gently into balls.
- Arrange on Baking Sheets: Place the dough balls on the prepared baking sheets, spacing them at least 1½ inches apart to allow for spreading.
- Bake Cookies: Bake one sheet at a time in the preheated oven for 10-14 minutes, until the cookies are cracked over the surface and golden brown around the edges.
- Indent Cookies: Remove the cookies from the oven and let them cool on the sheets for 3-5 minutes. Then, use a rounded teaspoon to gently press an indentation into the center of each cookie.
- Cool Cookies: Allow the cookies to cool an additional 5-10 minutes on the baking sheets before transferring them to a wire rack to cool completely.
- Prepare Ganache: While cookies are baking, place the semi-sweet chocolate chips in a heat-safe bowl.
- Heat Cream: In a separate microwave-safe container, heat the heavy cream in 30-second intervals until it is steaming but not boiling, approximately 1-2 minutes.
- Combine Chocolate and Cream: Pour the hot cream over the chocolate chips, let sit for 5 minutes to soften, then whisk thoroughly until smooth and glossy to form the ganache.
- Fill Cookies: Once cookies have fully cooled on the rack, pipe or spoon about 1 teaspoon of the ganache into each cookie’s indentation.
- Set and Serve: Allow the cookies and ganache to cool until the filling sets before serving for the best texture and flavor experience.
Notes
- Use room temperature butter and egg for the best mixing results.
- Do not overmix the dough to prevent tough cookies.
- If you don’t have a cookie scoop, use a tablespoon measuring spoon.
- Let the ganache set fully to avoid a messy filling.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For a gluten-free option, substitute all-purpose flour with a gluten-free blend suitable for baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Peanut Butter Cookies, Thumbprint Cookies, Chocolate Ganache Cookies, Soft Cookies, Homemade Cookies, Easy Dessert
