Chocolate-Peanut Butter Thumbprint Cookie
Want to discover the secret to irresistibly soft thumbprint cookies with a jam-filled center that will have everyone asking for more...
Total time
55 min
Servings
24
Calories
116.8
Category
Desserts
If you love the classic combination of chocolate and peanut butter, these Chocolate-Peanut Butter Thumbprint Cookies are about to become your new favorite dessert. With a soft, chewy peanut butter base and a rich chocolate-hazelnut center, they're perfect for parties, holidays, or any time you need a quick sweet fix. Ready in under an hour and made with simple pantry staples, this recipe is a crowd-pleaser that's easy to scale up for large groups.
Ingredients
Makes 24 servings
- 1 crunchy peanut butter
- 1/2 light brown sugar
- 1/2 granulated sugar
- 1/2 vanilla extract
- 1 egg
Method
Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper, set aside.
Combine the peanut butter, brown sugar, granulated sugar, vanilla extract and egg in a large bowl and stir until fully combined. Form 24 balls, 1-inch in diameter, and set evenly spaced apart on the prepared baking sheet.
Bake until lightly browned and crisp on the edges, 15 minutes.
Remove the cookies from the oven, and cool for 5 minutes. Use your thumb or the back of a spoon to press into the middle of each cookie to create an indent about 1/4-inch deep. Spoon 1/2 teaspoon of the chocolate-hazelnut spread into each cookie indent, refrigerate until the chocolate-hazelnut filling is no longer runny, 10 to 15 minutes.
Cook's Notes: These tasty cookies last for up to 2 weeks.
Cook's notes
- For the best texture, use crunchy peanut butter to add a little extra crunch to the cookie.
- Don't skip the 5-minute cooling step before making the indents – the cookies will be too soft and may crack if you press too soon.
- Chilling the filled cookies for 10–15 minutes sets the chocolate-hazelnut spread so it doesn't run off.
- These cookies stay fresh for up to 2 weeks when stored in an airtight container, making them great for make-ahead desserts.
Easy swaps
- Instead of crunchy peanut butter, use smooth peanut butter or almond butterUse a 1:1 swap; smooth will yield a softer cookie.
- Instead of chocolate-hazelnut spread, use dark chocolate chips (melted) or Nutella alternativeFor a less sweet filling, use semi-sweet or dark chocolate.
- Instead of light brown sugar, use coconut sugar or dark brown sugarCoconut sugar adds a subtle caramel note; dark brown sugar makes cookies richer.
Frequently asked
Can I use creamy peanut butter instead of crunchy?
Yes, you can substitute creamy peanut butter 1:1. The cookies will be softer and lack the crunchy texture, but they'll still taste delicious.
What can I use instead of chocolate-hazelnut spread?
You can use melted dark chocolate, milk chocolate chips, or even a dollop of jam or caramel for a different flavor.
Why did my cookies spread too much?
If your cookies spread too much, the dough may have been too warm. Chill the rolled balls for 15 minutes before baking, and make sure your baking sheet isn't hot from a previous batch.
Can I double this recipe?
Absolutely. This recipe scales easily for large groups. Just use a larger bowl and bake in batches, keeping the dough cool between rounds.
