Chocolate Peanut Butter Thumbprint Cookies
A decadent and soft chocolate cookie base filled with a creamy, sweet and salty peanut butter frosting and finished with a rich chocolate drizzle.
Ingredients
Scale
- 1.5 cups All-Purpose Flour
- 0.5 cups Unsweetened Cocoa Powder
- 0.5 cups Unsalted Butter, softened
- 0.75 cups Granulated Sugar
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 0.5 cups Creamy Peanut Butter
- 0.5 cups Powdered Sugar
- 0.25 cups Semi-Sweet Chocolate Chips
- 0.25 teaspoons Salt
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, and salt.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Roll the dough into 1-inch balls and place them 2 inches apart on the baking sheets.
- Bake for 10 minutes until edges are set.
- Immediately after removing from the oven, use the back of a small spoon to press an indentation into the center of each cookie. Let cool completely.
- Whisk together peanut butter and powdered sugar until smooth. Spoon or pipe the mixture into the centers of the cooled cookies.
- Melt the chocolate chips and drizzle over the top of the cookies.
- Allow the drizzle to set before serving.
Notes
- Use room temperature butter for the best cookie texture.
- Sift the cocoa powder to ensure no bitter lumps.
- If the dough is too sticky to roll, chill it for 20 minutes.
- Store in an airtight container for up to 5 days.
Find it online: https://dishmio.com/chocolate-peanut-butter-thumbprint-cookies/