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These chocolate peanut butter thumbprint cookies are the ultimate treat when you want a guaranteed crowd pleaser that stays soft and bursting with bold flavors. The thick peanut butter filling pulls those classic buckeye vibes, and the chocolate drizzle makes each bite irresistible.
I first made these during a holiday cookie swap, and they were instantly requested again the next year by friends and family. There's something about the combination of chocolate and peanut butter that always brings smiles.
Ingredients
- Flour: the base for the cookie providing structure use all purpose for a tender crumb.
- Dutch processed cocoa powder: gives a deep chocolate flavor that is less bitter pick a quality brand for best taste.
- Salt: balances the sweetness and enhances chocolate notes.
- Baking powder: helps cookies lift slightly for a soft texture.
- Cornstarch: adds tenderness and softness to the dough.
- Unsalted butter: ensures control over salt and gives the cookies a rich buttery flavor room temperature is best for creaming.
- Brown sugar: adds moisture and a hint of molasses flavor keeping cookies soft.
- Egg and egg yolk: binder ingredients that provide richness and moisture egg yolk especially adds tenderness.
- Granulated sugar: used for rolling gives a slight crunch and sparkle on the outside.
- Creamy peanut butter: the star ingredient for the filling creamy texture is key for smooth filling.
- Powdered sugar: sweetens and thickens the peanut butter filling sifted for no lumps.
- Vanilla extract: adds aroma and depth to the filling.
- Pinch of salt: balances the sweetness in the filling.
- Semi sweet chocolate chips: melts smoothly into a drizzle that complements the filling.
- Coconut oil or vegetable shortening: thins the chocolate for easy drizzling and adds shine.
Instructions
- Sift the Dry Ingredients:
- Whisk together the all purpose flour Dutch processed cocoa powder salt baking powder and cornstarch in a medium bowl. Sifting removes lumps and aerates the mixture for an even cookie texture. Set this bowl aside while you work on the wet ingredients.
- Cream Butter and Sugar:
- In a large mixing bowl use a mixer on medium speed to beat the unsalted butter and brown sugar together for 1 to 2 minutes until the mixture turns lighter in color and fluffy. This creates tiny air pockets that make the cookies tender and soft.
- Incorporate Eggs:
- Add the whole egg and egg yolk to the creamed butter and sugar. Beat for 30 seconds scraping the sides of the bowl to make sure everything gets combined evenly. Eggs add moisture and structure to the dough.
- Combine Dry and Wet Ingredients Gently:
- Reduce the mixer speed to low and gradually add the dry ingredient mixture to the butter and eggs. Mix only until just combined to avoid overworking the dough which can make cookies tough. The dough will be very thick almost like a playdough consistency.
- Prepare Cookie Balls:
- Using a tablespoon scoop or a #60 cookie scoop portion out dough and roll it into smooth balls. Roll each ball in granulated sugar to give the cookies a slight crunch and pretty finish on the outside. Place the sugared dough balls about 2 inches apart on baking sheets lined with parchment paper or silicone mats.
- Form Thumbprint Indentations:
- Use the back of a teaspoon to press a small divot into the center of each cookie. This indentation will hold your peanut butter filling after baking. Place the baking sheet in the freezer for 10 minutes to firm up the dough which helps the cookies keep their shape during baking.
- Bake the Cookies:
- Preheat your oven to 350°F (177°C). Bake cookies for 10 to 11 minutes. You want to see set edges but soft centers. Remove the tray immediately from the oven and press the teaspoon again gently to deepen the centers as they tend to rise while baking. Let the cookies cool completely on the baking sheet before filling.
- Make the Peanut Butter Filling:
- In a medium bowl beat the creamy peanut butter and softened butter for 1 to 2 minutes until smooth and creamy. Add powdered sugar vanilla extract and a pinch of salt. Mix on low speed until a thick dough like consistency forms. This filling should hold its shape but still be spreadable.
- Fill the Cookies:
- Portion out about 2 teaspoons of the peanut butter filling. Wet your fingertips with water and shake off the excess to handle the sticky filling easily. Press the filling into the center of each cooled cookie’s indentation smoothing it evenly.
- Prepare the Chocolate Drizzle:
- Place semi sweet chocolate chips and coconut oil into a microwave safe bowl. Microwave on 50 percent power for 1 minute stir then microwave again for another minute at 50 percent power until fully melted and smooth. Stir the mixture to combine well.
- Decorate:
- Using a spoon or fork drizzle the melted chocolate over the filled centers. Allow the drizzle to set at room temperature or refrigerate briefly to speed up the process.
The creamy peanut butter filling is my absolute favorite part. It reminds me of childhood buckeye candies my grandmother made but as a cookie and one holiday season these were a huge hit at a family gathering sparking everyone to ask for the recipe and even inspiring a few to make them their signature holiday treat.
Storage Tips
Keep these cookies in an airtight container at room temperature for up to five days. They retain softness best this way. If you want to store them longer freeze the cookie dough balls before baking for up to a month. You can also freeze fully baked and filled cookies with the chocolate drizzle separated then drizzle right before serving for freshness.
Ingredient Substitutions
If you do not have Dutch processed cocoa powder natural unsweetened cocoa will work but expect a slightly different flavor profile more acidic and less smooth. You can swap peanut butter varieties but creamy works best to get that smooth filling texture. Almond butter makes a tasty alternative if you want a different nutty twist. For the chocolate drizzle bittersweet or milk chocolate chips can be used for a sweeter or more intense chocolate flavor.
Serving Suggestions
These cookies do well at room temperature with a glass of cold milk or a cup of coffee. They also make a great gift or party treat because of their easy portion size and pretty appearance. For an extra festive touch sprinkle flaky sea salt over the chocolate drizzle just before it sets.
The rich savory nuttiness of the peanut butter pairs exceptionally well with deep chocolate flavor enhancing both without overpowering. Chilling the dough and handling the filling gently are the small steps that make these cookies stand out.
Your Recipe Questions Answered
- → How do I keep cookies soft?
Use a mix of brown sugar and butter for moisture. Avoid overbaking; remove cookies when edges set but centers remain soft.
- → What gives the peanut butter filling its thick texture?
The filling includes powdered sugar and softened butter, creating a thick, dough-like consistency that holds shape well.
- → Can I freeze the dough before baking?
Yes, freezing the dough balls for 10 minutes firms them up, helping maintain shape and texture during baking.
- → How is the chocolate drizzle prepared?
Semi-sweet chocolate chips are melted gently with coconut oil to a smooth consistency suitable for drizzling.
- → What baking equipment is recommended?
A medium mixing bowl, cookie scoop, silicone baking mat or parchment paper, and an oven preheated to 350°F ensure best results.