Peanut butter and a rich, decadent chocolate ganache combine to create these seriously tasty Peanut Butter Chocolate Thumbprints.
This post may contain affiliate links. Please read our disclosure policy.
I’m squeezing in one more recipe before Christmas which is somehow happening in just two days. Can you believe it? Yes, I own a calendar, but somehow it always sneaks up on me. Ready or not, here it comes!
As soon as I hit publish on this post, I’m heading to the kitchen to start my Christmas Eve dinner prep including lots of tasty baked goodies for dessert. At the bottom of this post, I’ve included links to some of the other items I’ll be baking today in case you’re looking for more baking inspiration.
There is NO way in this universe I could have gotten away with doing my Christmas baking this late in the season when the boys were younger. Oh, no, that would NOT fly. But, now that they are older, I get to do whatever I want. So there! With my brand new “doing whatever I want” attitude, I decided to hold off so we could enjoy them on Christmas Eve when we’re all together. I’m keeping the desserts simple with the star of the show being Mom’s Old Fashioned Gingerbread and pretty trays of Christmas cookies. That will be just perfect after the big meal.
In the spirit of Christmas and cookie baking, I’m sharing a delicious thumbprint cookie today that includes one of the best flavor combos on the planet – chocolate and peanut butter. But not just any chocolate, these cookies have a rich, decadent chocolate ganache filling that will make it nearly impossible to eat just one.
As an added bonus, I’m betting you have most, if not all of the ingredients on hand in your kitchen right now. If you’re looking for a last minute goodie to put together, these cookies may be just the ticket!
First, things first. Cream together 1/2 cup softened butter, 3/4 cup creamy peanut butter, 1/2 cup white sugar, and 1/4 cup brown sugar in a large mixing bowl. Add 1 egg and 1 teaspoon vanilla extract and continue to mix until well incoporated.
The dry ingredients consist of just flour and a bit of salt. Add them to the butter mixture all at once.
Use the mixer to combine the ingredients until just slightly combined and then grab a wooden spoon to complete the mixing process.
Perfect! At this point, go in with clean hands and work it until a soft dough forms.
Let’s make ganache! It sounds fancy but it’s actually one of the simplest things that happens in a kitchen. And, it does a whole heck of a lot to make cookies completely irresistable.
Add 1/3 cup heavy cream to a small, heavy-bottomed saucepan.
Not all ganache recipes call for corn syrup but I’m adding it here because it will add a nice, glossy finish to the cookies. Add 2 teaspoons to the heavy cream and place the pan over medium heat.
When the cream begins to simmer, and just before it begins to boil, it’s time to add the chocolate. See those bubbles forming around the edge? When you see this, remove the pan from the heat.
Add 1/2 cup of chocolate chips to the hot cream. I’m using bittersweet chocolate but semi-sweet is fabulous as well.
Now, just let it sit. Don’t stir or disturb it at all for 5 minutes. It looks like a high cream to chocolate ratio but you’ll see in a minute that is is perfecto!
Use a wooden spoon to stir the mixture and the chocolate will easily melt into the cream creating a glossy, silky, smooth chocolate ganache. Divine!
Allow the ganache to cool while you bake your thumbprints.
Shape the dough into little golf balls and place them a couple of inches apart on a parchment paper lined or ungreased cookie sheet.
Press into the center of each ball of dough to create a well for your ganache. Use your fingers to reshape and smooth any large cracks. Bake the cookies at 350 degrees for 11 to 12 minutes.
Once the cookies have completely cooled, fill each one with about a teaspoon of ganache. I like to transfer the ganache to a plastic squeeze bottle to make it clean and easy. You can also make a pastry bag out of a plastic storage bag by snipping off one of the bottom corners or even just use a small spoon.
I hope you have a fantastic holiday, time with family and friends, and lots and lots of delicious food. Now excuse me, I have some work to do!
Here’s a quick look at the other items I’ll be whipping up in the kitchen today.
Eggnog Thumbprints – because one type of thumbprint is never enough, I’ll double the batch and fill some with jelly.
Peanut Butter Chocolate Thumbprints
Ingredients
For the Peanut Butter Thumbprint Cookies
- ½ cup butter, softened
- ¾ cup creamy peanut butter
- ½ cup granulated white sugar
- ¼ cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ¼ teaspoon salt
For the Chocolate Ganache Filling
- ⅓ cup heavy cream
- 2 teaspoons light corn syrup
- ½ cup semisweet or bittersweet chocolate chips
Instructions
Peanut Butter Thumbprints
- In a large bowl, use an electric hand mixer to cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the egg and vanilla. In a separate bowl, combine the flour and salt. Beat the dry mixture into the creamed mixture just until slightly combined. Finish by mixing with a wooden spoon until crumbly and then use your hands to work it into a soft dough.
- Preheat the oven to 350 degrees F.
- Use a medium cookie scoop or spoon to scoop the dough out and roll into 1-inch balls, and place balls 2-inches apart on parchment paper lined or ungreased cookie sheets. Make an indention in the center of each cookie using your thumb or index finger. Use your fingers to reshape the cookie and smooth out any large cracks.
- Bake for 11 to 12 minutes, until lightly golden brown on the bottoms. Cookies will seem soft but will set up as they cool. Immediately transfer the cookies to a wire rack to cool as soon as they come out of the oven. Allow to cool completely before filling with the ganache.
Chocolate Ganache Filling
- Pour the heavy cream and corn syrup into a small heavy-bottomed saucepan and bring to a low simmer over MEDIUM heat. Remove the pan from the heat just before the cream begins to boil. Add the chocolate chips, but do not stir. Let the mixture stand, off the heat, for 5 minutes, and then stir until completely smooth. Allow the ganache to cool for 15 minutes.
- Fill each thumbprint with about 1 teaspoon of ganache. To easily fill thumbprints, pour ganache into a plastic storage bag and snip the corner for easy dispensing. You can also use a plastic squeeze bottle to dispense or just use a small spoon.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
ganache is SOOOO much better than a kiss! These thumbprints are the best!
I completely agree, Kayle!
Is peanut butter thumbprint recipe supposed to have baking soda?
These look so good!!