Peanut Butter Chocolate Thumbprint Cookies
Note: This post may contain affiliate links. That means if you click on a link and make a purchase we may receive a small commission. Thank you!
These irresistible Peanut Butter Chocolate Thumbprint Cookies deliver the perfect combination of rich chocolate and creamy peanut butter!
Peanut Butter Chocolate Thumbprint Cookies are a chocolatey treat, perfect for any occasion! These soft, chocolatey cookies feature a rich peanut butter filling and a drizzle of smooth melted chocolate, making them a must-have for your holiday cookie tray.
Whether you’re hosting a holiday party or simply satisfying a sweet tooth these Peanut Butter Chocolate Thumbprint Cookies are a fantastic choice. They combine chocolate and peanut butter cookie recipes with the ease of thumbprint cookies with peanut butter filling. This dessert is sure to become a family favorite.
Don’t forget to drizzle them with melted chocolate for that finishing touch. Happy baking!
Ingredients You’ll Need
- Dry ingredients – You’ll need all-purpose flour, cocoa powder, sugar, and salt for the dough. Powdered sugar is mixed with the peanut butter to sweeten it.
- Butter – Unsalted butter is creamed with the sugar.
- Egg – You’ll separate the egg into yolk and egg white. The yolk will go into the dough and the egg white will be used to help the peanuts stick to the outside of the cookies.
- Milk – Just two tablespoons of milk help bring the dough together.
- Vanilla extract – A splash of vanilla extract heightens the flavor of the dough.
- Peanuts – Finely chopped peanuts coat the outside of the cookies.
- Peanut Butter – Sweetened peanut butter fills each of the thumbprint cookies
- Chocolate Chips – A drizzle of chocolate on top finishes the cookies.
If you’re looking for more holiday cookie ideas with chocolate and peanut butter try our No Bake Chocolate Oatmeal Cookies and No Bake Haystack Cookies
Step-by-Step Recipe for Thumbprint Cookies with Peanut Butter Filling
1. Prepare the Dough. In a small bowl, whisk together the flour, cocoa powder, and salt to combine the dry ingredients. In a large mixing bowl, cream the butter and sugar until light and fluffy, about 5 minutes. Add the egg yolk, milk, and vanilla extract, then mix until fully incorporated. Gradually add the dry ingredients to the wet mixture, a half cup at a time, until a cohesive dough forms. Cover the dough with plastic wrap and refrigerate for 1 hour. This ensures the cookies hold their shape while baking.
2. Shape and Coat the Cookies. Preheat your oven to 350°F (175°C). Roll the chilled dough into 1-inch balls (about 1 ½ tablespoons each). Dip the bottom half of each dough ball into the reserved egg white, then roll it in the chopped peanuts. Gently press the peanuts into the dough to adhere.Place the balls on a baking sheet lined with parchment paper and use the back of a teaspoon to make a deep indentation in the center of each.
3. Bake the Cookies. Bake the cookies for 10–12 minutes, or until the edges are firm. As soon as you remove the cookies from the oven, use the teaspoon to deepen the indentations. This step ensures space for the peanut butter filling. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
4. Make the Filling and Drizzle. In a microwave-safe bowl, combine the peanut butter and powdered sugar. Microwave for 15 seconds at a time, stirring after each interval, until the mixture becomes pourable (approximately 30 seconds total). Spoon ½ teaspoon of the warm peanut butter mixture into the center of each cooled cookie. In another microwave-safe bowl, melt the chocolate chips in 5-second increments, stirring until smooth. Drizzle the melted chocolate over the cookies to create that signature soft cookies with chocolate drizzle look.
5. Let the Cookies Set. Allow the cookies to sit until the chocolate and peanut butter firm up. This step ensures they are ready to serve or store.
How to Store Peanut Butter Chocolate Thumbprint Cookies
Proper storage is essential to keep your Peanut Butter Chocolate Thumbprint Cookies fresh and delicious. Here are the best ways to store them:
Room Temperature Storage
- Use an Airtight Container: Place the cookies in a single layer in an airtight container. If stacking, separate the layers with parchment paper to prevent the peanut butter filling and chocolate drizzle from sticking.
- Duration: They’ll stay fresh for up to 5 days at room temperature, making them perfect for holiday treats or a week’s worth of snacks.
Refrigeration
- Cool First: Make sure the cookies are completely cool and the chocolate drizzle has firmed up before refrigerating.
- Store in Layers: Like with room temperature storage, use parchment paper to separate layers in an airtight container.
- Duration: Refrigerated cookies can last up to 2 weeks.
Freezing Instructions
- For Unfilled Cookies: If you’d like to prepare ahead, freeze the baked cookies before adding the peanut butter filling and chocolate drizzle. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container.
- For Fully Decorated Cookies: Arrange in a single layer, freeze until solid, then stack with parchment paper in a freezer-safe container.
- Thawing: Let the cookies come to room temperature before serving. Add the filling and drizzle if not already applied.
- Duration: Frozen cookies are best enjoyed within 3 months for maximum freshness.
Looking for More Classic Christmas Cookies? Try These!
- Crispy Coconut Oatmeal Lace Cookies
- Snickerdoodle Cookies
- Chewy Oatmeal Raisin Cookies
- Gingersnap Cookies
- Sand Tarts
- White Chocolate Oatmeal Cranberry Cookies
- Christmas Wreath Cookies
- 7 Layer Bars
- Easy Rum Balls
- More cookie recipes…
Like this recipe?
Make sure to follow us on Instagram and Pinterest for more recipes like this.
Peanut Butter Chocolate Thumbprint Cookies
Ingredients
- 1 cup All-purpose flour
- 1/2 cup Cocoa powder
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter, softened
- 2/3 cup Sugar
- 1 Egg, separated (save the egg white!)
- 2 Tablespoons Milk
- 1 teaspoon Vanilla extract
- 1 cup Peanuts, finely chopped
- 1 cup Peanut Butter
- ¼ cup Powdered sugar
- ½ cup Chocolate Chips
Instructions
- In a small bowl whisk together flour, cocoa powder, and salt.
- In large mixing bowl combine butter and sugar and mix until light and fluffy, about 5 minutes.
- Add egg yolk, milk, and vanilla. Continue mixing until egg is incorporated.
- Slowly add dry ingredients a half cup at a time until mixture comes together into a dough.
- Cover bowl with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350 degrees F.
- Remove the dough from refrigerator and roll dough into 1 inch balls, approximately 1 ½ tablespoons of dough each.
- Using your leftover egg white dip the bottom half of each dough ball into the egg white and then dip into a small bowl of chopped peanuts. Press the peanuts into the dough gently.
- Use the back of a teaspoon to press a deep indentation in the middle of each cookie.
- Bake for 10 – 12 minutes.
- Remove from oven and press the back of the teaspoon into each of the cookies to make sure the indentation is deep enough for the filling.
- Let the cookies cool for 5 minutes on the cookie sheet then move to cooling racks to finish cooling.
- While the cookies cool add the peanut butter and powdered sugar to a microwave-safe bowl and stir together.
- Once the cookies are completely cool place the bowl of peanut butter in the microwave and heat for 15 seconds at a time, stirring in between, until the peanut butter is a pourable consistency. Approximately 30 seconds.
- Using a ½ teaspoon fill the cookies with alternating flavors of peanut butter.
- Place the chocolate chips in a microwave-safe dish. Microwave 5 seconds at a time until they are melted and smooth.
- Using a spoon drizzle the chocolate over the cookies.
- Let cookies sit until chocolate and peanut butter have firmed up.
Nutrition
