Chocolate Peanut Butter Thumbprint Cookies Recipe

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Soft chocolate cookies with a sweet peanut butter filling are called Chocolate Peanut Butter Thumbprint Cookies.  


FOR THE COOKIES: – 2 cups (240g) all-purpose flour – 1/2 cup (42g) unsweetened cocoa powder, sifted – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 1 cup (226g) unsalted butter, softened – 1 cup (200g) granulated sugar – 2 large egg – 1 teaspoon vanilla extract FOR THE FILLING: – 3 ounces (85g) cream cheese, softened – 3 tablespoons unsalted butter, softened – 3 tablespoons creamy peanut butter – 1/4 teaspoon vanilla extract – 1 cup (110g) confectioners’ sugar, sifted – chocolate sprinkles, for garnish

Making cookies: Preheat oven to 350°F. Cover baking sheets with parchment or silicone. Mix flour, cocoa powder, baking soda, and salt. Set aside.

Step 1 


Beat butter and sugar until frothy using a medium-speed electric mixer. After adding each egg, stir well. Mix in vanilla.  

Step 2

Lower mixer speed. Add flour mixture slowly, mixing just until incorporated. Roll tablespoonfuls of dough into balls before placing on prepared pans.   

Step 3

Bake each pan for 8–10 minutes until the cookies are almost set with a soft middle. Do not overbake.  

Step 4

Make an indentation in the center of each cookie with the rounded end of a mixing spoon, tart tamper, or other tool.  

Step 5

Let cookies cool on pans for 5 minutes. Transfer the cookies to a wire rack to finish cooling.  

Step 6

MAKE FILLING: Beat cream cheese, butter, peanut butter, and vanilla with a medium-speed electric mixer until blended. Add confectioners' sugar gradually and combine well.  

Step 7

Make a small cut at the bottom of a zip-top bag with filling. Fill the cooled cookies' indentations with filling. Optional: sprinkle chocolate on each cookie.  

Step 8

Also See

Also See

Cookie Butter-stuffed Oatmeal Cookies Recipe