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A white tray of peanut butter chocolate thumbprints, one with a bite missing.
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Peanut Butter Chocolate Thumbprints

Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings: 24


For the cookies:

  • 1/2 cup butter softened
  • 3/4 cup creamy peanut butter
  • 1/2 cup white sugar
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt

For the chocolate ganache filling:

  • 1/3 cup heavy cream
  • 2 teaspoons light corn syrup
  • 1/2 cup semisweet or bittersweet chocolate chips


  • In a large bowl, use an electric hand mixer to cream together butter, peanut butter, white sugar, and brown sugar until smooth. Beat in egg and vanilla. In a separate bowl, combine flour and salt. Beat into the creamed mixture just till slightly combined. Finish by mixing with a wooden spoon to form a soft dough. Cover and refrigerate dough for 30 to 60 minutes.
  • Preheat the oven to 350 degrees F.
  • Roll slightly chilled dough 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.
  • Bake for 12 minutes in preheated oven. Cool completely.
  • To make the chocolate ganache, pour heavy cream and corn syrup into a small heavy-bottomed saucepan and bring to a low simmer over medium heat. Remove pan from heat just before cream begins to boil and add chocolate chips but do not stir. Let stand, off the heat, for 5 minutes and then stir until completely smooth. Allow 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.


Prep time does not include chilling time. Please allow for an additional 30 to 60 minutes.