Unless you’re new here you already know that I’ve never met a cookie I didn’t like! But I have to say, these peanut butter thumbprint cookies are one of my all-time favorites!
These cookies are essentially just peanut butter cookies with the addition of a rich chocolate ganache. They’re a little like peanut butter blossoms, but since you melt the chocolate they’re even more decadent.
Why You’ll Love These Peanut Butter Thumbprint Cookies
A soft peanut butter cookie with a dollop of homemade chocolate ganache- what’s not to love!
- Homemade chocolate ganache – Instead of the typical Hershey’s kiss that’s in the center of a peanut butter blossom, this chocolate ganache is a nice twist.
- Perfect texture – Both the peanut butter cookie and gooey ganache are perfectly soft and velvety.
- Classic combination – There aren’t too many flavor combinations better than the classic peanut butter and chocolate.
Ingredients
You need relatively few ingredients to whip up this simple cookie recipe.
- Salted Butter – Before beginning, be sure to soften the butter by allowing it to come to room temperature. However, be sure that the butter doesn’t melt — melted butter will cause the cookies to flatten. If your butter does melt, try adding a bit of extra flour to make the dough more firm.
- Granulated White Sugar – Simple granulated sugar helps to give the cookies their signature sweetness.
- Light Brown Sugar – Brown sugar not only gives the cookies sweet flavor, but it also helps it make them moist.
- Creamy Peanut Butter – This ingredient is the star of the show! Use your favorite brand for the best flavor.
- Large Egg – Egg helps to keep the cookie together and retain moisture.
- Vanilla Extract – I like to keep my own homemade vanilla extract on hand for baking but you can use a store-bought version if you prefer.
- All-Purpose Flour – Be sure to spoon the flour into the measuring cup and to level it off before adding it to the other ingredients.
- Semi-Sweet Chocolate Chips – These are my favorite to use for making ganache but you can also use dark chocolate or milk chocolate if you prefer.
- Heavy Cream – This helps to give the ganache its silkiness so be sure not to substitute a lower-fat option.
How to Make Peanut Butter Thumbprint Cookies
Once you’ve made these easy, cute cookies you might be putting this recipe on repeat.
- Beat butter and sugars. Add the butter, white sugar, and brown sugar to a large mixing bowl (or bowl of a stand mixer fitted with a paddle attachment). Beat the ingredients until they are completely combined.
- Add peanut butter, vanilla and egg. Once the butter and sugar mixture is light and fluffy, add the peanut butter and continue to mix. Then, add the vanilla extract and the egg.
- Add flour. Next, gradually add the flour until completely combined, being careful to avoid overmixing.
- Scoop dough. Using a spoon or cookie scoop, form the cookies and roll them into balls before placing them on the prepared cookie sheets.
- Bake. Place one cookie sheet in the oven and bake for the recommended time. Once the edges of the cookies are light golden brown, remove them from the oven and place the other baking sheet of cookies into the oven.
- Make thumbprint in centers. Allow the cookies to cool briefly on the cookie sheet before pressing a small spoon into the top to create the thumbprint.
- Cool on wire rack. Then, allow the cookies to continue to cool a little while longer before transferring them to a wire rack to cool to room temperature.
- Heat cream. Prepare the ganache by microwaving the heavy cream in intervals until it is warm and steamy. Place the chocolate chips in a small bowl.
- Make ganache. Pour the heavy cream over the chocolate chips and allow it to rest for several minutes before stirring it together.
- Add ganache to cookies. Once the ganache is smooth, spoon it into the thumbprint on the top of the cookies. When the ganache has set and the cookies are cooled, serve or store.
What to Serve With Peanut Butter Thumbprint Cookies
These cookies are enough on their own to squash any sweet craving! But, you can also dip them into whipped cream or serve them with vanilla ice cream.
Or, try washing them down with a big glass of milk, horchata, white hot chocolate, or a dalgona whipped coffee. For the adults, try serving them with an espresso martini or hot buttered rum.
Variations
There are so many fun ways to adjust these cookies!
- Jam – Instead of ganache, fill the thumbprints with your favorite fruit jam or jelly. I love using grape, blackberry, or strawberry jam.
- Nut Butters – Replace the peanut butter with any other nut butter you prefer.
- Nutella – Instead of the ganache, fill the cookies with warmed Nutella.
- Chocolate Drizzle – Melt dark chocolate, milk chocolate, or white chocolate and drizzle it over the top of the cookies.
- Chocolate Kiss – Replace the ganache with a chocolate kiss — just press it in after taking the cookies out of the oven.
- Nuts – Roll the cookie dough balls in finely chopped nuts (such as peanuts or almonds) before baking for added crunch.
- Sea Salt – Sprinkle a small pinch of sea salt on top of the ganache for a sweet and salty contrast.
- Caramel – Drizzle caramel sauce over the cookies after baking for a rich and gooey touch.
- White Chocolate Ganache – Use white chocolate chips for the ganache.
- Extracts – Experiment with different flavored extracts (such as almond or maple) in place of or in addition to vanilla for a unique twist.
- Coconut – Roll the edges of the cookies in shredded coconut before baking.
- Pretzels – Press a small pretzel into the center of each cookie before baking for a sweet and salty combination.
- Spices – Add a pinch of cinnamon or nutmeg to the cookie dough for a warm and spiced flavor.
- Fruit – Mix dried fruits like raisins or cranberries into the cookie dough for a chewy and textured cookie.
Storage and Freezing
These cookies are best stored at room temperature. Just place them in an airtight container or resealable plastic bag and keep them in a cool, dry place for 3-5 days. Pro-tip: Place a fresh piece of bread in the container with the cookies to keep them fresh.
Make the Dough Ahead of Time
You can make the dough ahead of time and store it for up to 24 hours in the fridge or 3 months in the freezer.
How to Freeze Peanut Butter Thumbprint Cookies
Freeze baked cookies for up to 3 months in a resealable freezer bag or freezer-safe container.
Common Questions About Peanut Butter Thumbprint Cookies
Why are my thumbprint cookies falling apart?
Cookies will turn out crumbly if you do not use enough fat. Be sure to precisely measure the butter when making the recipe.
Why do my thumbprint cookies spread so much?
Thumbprint cookies spread because the butter was too soft. If you use melted butter, cookies will often turn out flat.
How do you make thumbprints not crack?
Be gentle when you’re using the spoon to make the indent, and make the thumbprint while the cookies are still warm.
More Scrumptious Cookies
Chocolate chip, peanut butter, you name it, I love it! Here are a few of our favorite cookies that we know you’ll love too.
Raspberry Cookie Recipe
These unique and EASY Raspberry Cookies are dotted with creamy white chocolate and bright, tart raspberries! Super soft and delicious!
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Chewy Peanut Butter Oatmeal Cookies
Mouth-watering chewy and soft Peanut Butter Oatmeal Cookies are easy to make, require basic ingredients and make a delicious snack!
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Kitchen Sink Cookies
Looking for a cookie recipe that’s got it all? These Kitchen Sink Cookies include chocolate chips, nuts, pretzels, potato chips and more!
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Peanut Butter Thumbprint Cookie Recipe
These Peanut Butter Thumbprint Cookies pair up moist peanut butter cookies with rich chocolate ganache for the ultimate cookie indulgence!
Servings:
Ingredients
Cookies:
- ½ cup (1 stick) salted butter , softened
- ½ cup granulated white sugar
- ½ cup light brown sugar , packed
- ¾ cup creamy peanut butter
- 1 large egg
- 1 ½ teaspoon vanilla extract
- 1 ½ cup all-purpose flour , spooned and leveled
Ganache:
- ⅔ cup semi-sweet chocolate chips
- ⅓ cup heavy cream
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper.
- Using a hand or stand mixer, cream together the butter, white sugar and brown sugar in a large mixing bowl until light and fluffy.
- Mix the peanut butter into the butter mixture until well combined.
- Blend in the egg and vanilla extract until smooth.
- Slowly mix in the flour mixture on low speed, just until combined. Do not overmix.
- Using a 1 ½ Tablespoon cookie scoop, scoop out the dough and roll into balls.
- Place the rolled cookies on the prepared baking sheets with at least 1 ½ inches in between them.
- Bake one sheet at a time for 10-14 minutes or just until the cookies are cracked all over and golden brown on the edges.
- Remove from the oven and allow to cool for 3-5 minutes and then use a rounded teaspoon to indent each cookie.
- Allow them to cool for an additional 5-10 minutes before removing from the baking sheet to a cooling rack.
- While the cookies are baking, make the ganache by placing the chocolate chips in a heat safe bowl.
- In a separate, microwave safe bowl, place the heavy cream and heat in 30 second increments until steaming, about 1-2 minutes. Do not boil.
- Pour the hot cream over the chocolate chips and let sit for 5 minutes.
- Whisk together the chocolate and cream until completely smooth.
- When the cookies have been moved to a cooling rack, pipe or scoop in about 1 teaspoon of ganache into each cookie.
- Allow cookies to cool and ganache to set before serving.
Nutrition
Calories: 187 kcal, Carbohydrates: 19 g, Protein: 3 g, Fat: 11 g, Saturated Fat: 5 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Trans Fat: 0.2 g, Cholesterol: 21 mg, Sodium: 70 mg, Potassium: 96 mg, Fiber: 1 g, Sugar: 11 g, Vitamin A: 179 IU, Vitamin C: 0.02 mg, Calcium: 16 mg, Iron: 1 mg
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Whipped up a batch of these for an afternoon treat and they did not disappoint! Turned out moist, easy and delicious; the best way to cure my sweet tooth, indeed!
I’ll never get enough of peanut butter and chocolate together. These cookies are so addicting, and that ganache is so easy to make but turns out SO perfect!
This is the only way I will make peanut butter thumbprint cookies! The ganache is the absolute best!
These delicious cookies passed the family test! They were gone before I could get any. It’s time to make more! Thank you so much for these yummy morsels!