A sweet chocolate cookie filled with creamy flavored peanut butter, these Chocolate Peanut Butter Thumbprint Cookies are one of my favorite easy Christmas cookie recipes!
Chocolate Peanut Butter Thumbprint Cookies
Everyone knows you have to have some pretty amazing Christmas cookies for Santa to keep him fueled up for his trip around the globe, and these Chocolate Peanut Butter Thumbprint Cookies are just the right thing. Chocolate thumbprint cookies filled with peanut butter and dark chocolate peanut butter and dipped in crunchy peanuts, these thumbprint cookies are a must-have on Christmas eve!
This post is sponsored by Peanut Butter & Co.®. All thoughts and opinions are 100% our own.
If you’ve never tried it Peanut Butter & Co.® makes gourmet peanut butter and nut butter in flavors like Dark Chocolate Dreams® peanut butter (peanut butter blended with rich dark chocolate) and The Bee’s Knees® peanut butter (peanut butter blended with golden honey). Those two happen to be my favorites. They are rich and creamy and I could just grab a spoon and dig in, but I won’t because they are going to be even better in chocolate thumbprint cookies!
Just look at those perfectly chocolaty, peanut buttery cookies with that irresistible drizzle on top! Chocolate Peanut Butter Thumbprint Cookies are super easy to make which is perfect when I have two little helpers in the kitchen with me. It’s a simple chocolate cookie dough that you chill and roll into a ball. Then you dip each one in an egg wash (I handle this part) and then into a bowl of chopped peanuts using your hands to press the peanuts in a little before placing the balls of cookie dough on a baking sheet. Then comes the fun part, at least it’s my kids’ favorite part. We use the back of a teaspoon to make a deep indention in the middle of each cookie. You don’t want to go all the way through but you do want it to be deep enough that you won’t lose the indentation as the cookies bake and puff up a little. Don’t worry if the dough cracks a little it’s a part of thumbprint cookies and I think they look so good with all of those nooks and crannies.
When your Chocolate Peanut Butter Thumbprint Cookies come out of the oven and are completely cooled it’s time for the peanut butter. I find the easiest way to fill the cookies is to scoop your Peanut Butter & Co. peanut butter into a small microwave safe dish and then microwave it for 5 seconds at a time until it is a pour-able consistency. Then use a 1/2 teaspoon to fill the cookies with a mix of Peanut Butter & Co.® Dark Chocolate Dreams® peanut butter and Peanut Butter & Co.® The Bee’s Knees® peanut butter (or any other Peanut Butter & Co.® peanut butter flavor you like!). The peanut butter will firm back up as it cools.
Last but not least comes that beautiful chocolate drizzle. Microwave some chocolate chips with a little bit of shortening until they are melted and smooth. Then use a spoon to drizzle the tops of your Chocolate Peanut Butter Thumbprint Cookies. The hardest part is waiting until the chocolate and peanut butter have firmed up before you eat one!
We always make sure to save a few of our cookies for Santa and we put them out on a plate for him before everyone heads to bed. I’m pretty sure there won’t be any Chocolate Peanut Butter Thumbprint Cookies left when we get up on Christmas morning :).
- 1 c All-purpose flour
- 1/2 c Cocoa powder
- 1/4 tsp Salt
- 1/2 c Butter softened
- 2/3 c Sugar
- 1 Egg separated (save the egg white!)
- 2 tbsp Milk
- 1 tsp Vanilla extract
- 1 c Peanuts finely chopped
- ½ c Peanut Butter & Co.® Dark Chocolate Dreams® peanut butter
- ½ c Peanut Butter & Co.® The Bee's Knees® peanut butter
- ½ c Chocolate Chips
- ¼ tsp Shortening
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 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.
Once the cookies are cool place each peanut butter flavor in it’s own microwaveable dish and microwave for 5 seconds at a time, stirring in between, until the peanut butter is a pourable consistency.
Using a ½ teaspoon fill the cookies with alternating flavors of peanut butter.
In another microwave safe dish combine the chocolate chips and shortening. 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.
You can learn more about Peanut Butter & Co.® peanut butter and all of their other products here: