Peanut Butter and Chocolate Thumbprints

peanut-butter-chocolate-thumbprints
Photo by Victor Protasio
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  • Makes 35 cookies
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    Nutritional Information

    Per Serving

    • Calories 170 calories
    • Fat 10 g (3 g saturated fat)
    • Cholesterol 15 mg
    • Sodium 105 mg
    • Protein 4 g
    • Carbohydrate 17 g
    • Sugar 15 g
    • Fiber 1 g
    • Iron 1 mg
    • Calcium 14 mg

Heat oven to 350° F.

Line 2 baking sheets with parchment.

Beat the eggs, sugars, vanilla, and salt in a bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Add the peanut butter and beat until combined.

Ingredients

  1. Check For the cookies:
  2. Check 2 large eggs
  3. Check 3/4 cup granulated sugar
  4. Check 1 cup packed light brown sugar
  5. Check 1/2 teaspoon pure vanilla extract
  6. Check 1/2 teaspoon fine salt
  7. Check 2 cups creamy natural peanut butter
  8. Check For the filling:
  9. Check 1/4 cup heavy cream
  10. Check 6 ounces semisweet chocolate, chopped

Directions

  1. Heat oven to 350° F.
  2. Line 2 baking sheets with parchment.
  3. Beat the eggs, sugars, vanilla, and salt in a bowl with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Add the peanut butter and beat until combined.
  4. Shape the dough into balls (about 11/2 tablespoons each) and place 2 inches apart on the baking sheets. Gently make a well in the center of each cookie with your thumb  or a 1/2-teaspoon measuring spoon.
  5. Bake, rotating the sheets halfway through, until the edges are firm, 12 to 14 minutes.
  6. While the cookies are still warm, use the measuring spoon to deepen the well in the center of each cookie. Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
  7. Bring the cream to a boil in a small pot. Remove from heat, add the chocolate, and let sit for 5 minutes. Whisk to combine. Let cool slightly, then spoon about 1 teaspoon into each well.