Peanut Butter Thumbprints
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These easy Peanut Butter Thumbprints are a peanut butter cookie rolled in crushed peanuts, with a thumbprint filled with chocolate ganache.
Peanut Butter Thumbprints? There’s nothing better! Take a peanut butter cookie to a whole other level, with this easy recipe today.
Peanut Butter Thumbprints
Friends, if you grew up with thumbprint cookies like I did, you either filled them with jam, Nutella, or a Reese’s peanut butter cup. These cookies are made with peanut butter and a chocolate ganache and come together quickly for a satisfying cookie experience.
A perfect bite of peanut butter and chocolate, these cookies are my favorite! Peanut Butter Thumbprints are easy to make with simple ingredients. These come crunchy, chocolatey, and each bite so rich and good. Or, if you love a good no-bake recipe, you can try my Chocolate Peanut Butter No-Bake Cookies. YUM!
The Best Thumbprint Cookie
If you’re looking for the best thumbprint recipe, my friend, Dorothy, has you covered. Her new book, Crazy for Cookies, Brownies & Bars, is filled with the best desserts to make. I go to Dorothy for all my baking needs. Her recipes are tried and true, and this book is fantastic.
Ingredients for Peanut Butter Thumbprint Cookies
Today, grab these easy ingredients for this delicious recipe:
GANACHE: Use semi-sweet chocolate chips (easy to keep on hand) for the best ganache, along with heavy whipping cream.
PEANUT BUTTER: Creamy peanut butter: We love Skippy brand for this recipe, but you can use your favorite brand.
PEANUT BUTTER COOKIE BATTER:
- Unsalted butter
- Sugar: both brown and white sugar (the best combo for a cookie)
- Vanilla extract
- Baking soda + salt
- All-purpose flour
SECRET INGREDIENT: Crushed peanuts really make this recipe so good. Optional to not use crushed peanuts though, if you want a regular peanut butter cookie.
All you need is one cookie to satisfy your chocolate and peanut butter needs. So good!
How to vary the recipe
- Change out the peanuts for walnuts, hazelnuts, pecans, or macadamia nuts.
- Leave out the crushed nuts for a regular peanut butter cookie (with a dab of chocolate center).
- Swap out the peanut butter for another nut butter.
- Swap out chocolate for white chocolate chips.
How to make Peanut Butter Thumbprint Cookies
- Mix the butter and peanut butter and both sugars until creamy and fluffy.
- Add the vanilla extract, egg, baking soda, and salt; add flour and mix to form a cookie dough.
- Roll dough into balls, and then into the crushed peanuts.
- Bake and form a thumbprint in each cookie while the cookie is warm.
- Make the ganache and spoon a bit of ganache into each thumbprint cavity.
Adding chocolate to peanut butter in a small amount really really enhances a regular peanut butter cookie, and makes it taste just a little bit richer.
I love having this book in my personal cookbook library, because the recipes are easy and they are delicious!
If you’re looking for a hostess gift, thank you gift, or even a gift for the dessert lover in your life, grab a copy of Crazy for Cookies, Brownies, and Bars. How about giving it away as a gift with a baking sheet? FUN.
Here’s also what I love about this cookbook, beyond the delicious recipes:
Ingredient tips, tools for successful baking are recommended, and storing and freezing tips.
Dorothy also lists the “seven rules for successful baking,” which every baker needs to read.
Tips for the perfect thumbprint cookies
- For quick and easy clean-up, line the baking dish with parchment paper.
- With baking, ensure eggs are room temperature.
- Do not overbake the cookies, as you want them soft and tender. They will cool and harden up.
How to store thumbprint cookies
Store in an airtight container for up to 3 days, or freeze for up to a month.
Try some of our favorite chocolate peanut butter recipes:
Hi friends! Did your family love these Peanut Butter Thumbprints Cookies? Be sure to leave a rating and a comment below, or any tips you have! We love to hear from our readers!
Peanut Butter Thumbprints Cookies
- ½ cup unsalted butter, softened
- ¾ cup creamy peanut butter
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- ¼ tsp baking soda
- ¼ tsp salt
- 1 ¾ cup all-purpose flour
- 1 cup peanuts, finely chopped
- ⅓ cup semi-sweet chocolate chips
- ¼ cup heavy whipping cream
- Preheat the oven to 350 degrees. Line 2 cookie sheets with silicone baking mats or parchment paper.
- Mix the butter and peanut butter in a large bowl with a hand mixer until smooth. Add both sugars and cream until fluffy.
- Add the vanilla extract, egg, baking soda, and salt and mix until smooth. Then add the flour and mix just until a cookie dough forms.
- Place the finely chopped peanuts in a small bowl. Scoop cookie dough balls (each about 1 tablespoon) and roll them between your palms. Roll the balls in the peanuts, pressing lightly to adhere, and then place them onto the prepared cookie sheets.
- Bake for 9-11 minutes, rotating pans halfway through baking, until they just lose their glossy sheen and the bottoms are slightly golden. The cookies will stay in balls during baking.
- Immediately after removing from the oven, carefully create a thumbprint in each cookie. Use the back of a 1/4 teaspoon, the handle of a wooden spoon, or your knuckle to create the indent.
- Cool on the cookie sheets after removing and baking additional cookies.
- While cookies are cooling, place the chocolate chips and heavy whipping cream in a microwave-safe bowl. Heat on high power for 1 minute, then whisk, heating for an additional 30 seconds, or as needed, to create a smooth chocolate ganache.
- Spoon a bit of ganache into each thumbprint cavity. The ganache will harden as it cools, so wait to stack the cookies until after the ganache is completely cool.
- Store in an airtight container for up to 3 days, or freeze for up to a month.
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