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+ servings
Peanut Butter & Co. Chocolate Peanut Butter Thumbprint Cookies chocolate and peanut butter up close

Chocolate Peanut Butter Thumbprint Cookies

Course Dessert
Prep Time 1 hour 25 minutes
Cook Time 40 minutes
Total Time 2 hours 5 minutes
Servings 30 cookies
Author Kat Jeter & Melinda Caldwell



  • 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.
  • Enjoy!