These thumbprint cookies are perfect for afternoon snack with your family. My sons love eating these cookies with a glass of milk. Yes, they dunk everything on their milk and then drink it after with all the crumbs in there. I love pairing these cookies with cappuccino. Oh, my husband gave me a gift a month ago, which made me really happy- a small coffee machine. So I take every opportunity I can in making myself a nice cup of cappuccino. Well, he loves it with his cookies too!
See what our friends from Valerie’s Kitchen have to say about this recipe:
“Peanut butter and a rich, decadent chocolate ganache combine to create these seriously tasty Peanut Butter Chocolate Thumbprints.”
You will love thee cookies so much that you will not notice you’re emptying the serving tray. This is what happened with my family the first time I made these cookies. Simply irresistible, I tell ya.
Ingredients
- 1/2 cup Land O Lakes butter, softened
- 3/4 cup Jif creamy peanut butter
- 1/2 cup Domino white sugar
- 1/4 cup Domino packed brown sugar
- 1 Eggland’s egg
- 1 teaspoon McCormick vanilla extract
- 2 cups Gold Medal all-purpose flour
- 1/4 teaspoon Morton salt
- 1/3 cup Borden heavy cream
- 2 teaspoons Karo light corn syrup
- 1/2 cup Toll House semisweet or bittersweet chocolate chips
Instructions
- In a large bowl, use an electric hand mixer to cream together butter, peanut butter, white sugar, and brown sugar until smooth. Beat in egg and vanilla. In a separate bowl, combine flour and salt. Beat into the creamed mixture just till slightly combined. Finish by mixing with a wooden spoon to form a soft dough. Cover and refrigerate dough for 30 to 60 minutes.
- Preheat the oven to 350 degrees F.
- Roll slightly chilled dough into 1 inch balls, and place balls 2 inches apart on parchment paper lined or ungreased cookie sheets. Make an indention in the center of each cookie using your thumb or index finger.
- Bake for 12 minutes in preheated oven. Cool completely.
- To make the chocolate ganache, pour heavy cream and corn syrup into a small heavy-bottomed saucepan and bring to a low simmer over medium heat. Remove pan from heat just before cream begins to boil and add chocolate chips but do not stir. Let stand, off the heat, for 5 minutes and then stir until completely smooth. Allow ganache to cool for 15 minutes. Fill each thumbprint with about 1 teaspoon of ganache.
- To easily fill thumbprints, pour ganache into a plastic storage bag and snip the corner for easy dispensing. You can also use a plastic squeeze bottle to dispense or just use a small spoon.
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Quick Tip: Not all ganache recipes call for corn syrup but it’s recommended here because it will add a nice, glossy finish to the cookies.
Thanks again to Valerie’s Kitchen for this amazing recipe.
