Peanut Butter Thumbprint Cookies

These simple peanut butter thumbprint cookies are filled with chocolate ganache. The cookies are super soft, full of peanut butter flavor and are perfect for Christmas or any occasion!

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Peanut butter and chocolate; one of the most popular sweet flavor combinations!

This recipe takes a spin on the holiday classic; peanut butter blossoms. Instead of unwrapping a bunch of Hershey's Kisses these peanut butter cookies get a thumbprint and are filled with chocolate ganache.

Many people call these holiday months the "cookie baking season". {Wait, isn't it ALWAYS cooking baking season???} So if you want a great Christmas cookie that isn't as involved as my coconut jam thumbprints, Santa surprises or peppermint hot cocoa cookies; this easy cookie recipe has your back.

why you will love this classic cookie recipe

• Soft, tender and chewy texture
• Simple and easy to make
• No chill!
• Adaptable ~ this cookie recipe is written with a chocolate ganache filling, but be creative and fill the thumbprint with your favorite flavor!

ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• All-purpose flour ~ for the best results, use a food scale to measure the flour. If you don't have a scale, spoon the flour into your measuring cup and level it with a knife.
• Baking soda ~ helps the peanut butter cookies to rise.
• Kosher salt and vanilla ~ both ingredients adds flavor. If you only have table salt, reduce the amount by half.
• Butter ~ the recipe calls for unsalted butter, if you only have salted omit the kosher salt. The butter adds flavor and should be room temperature, which is cooler than you think! About 65°F is ideal. You should be able to make an indent with your finger, but the butter shouldn't be shiny and your finger shouldn't sink into the butter.
• Peanut butter ~ brings all the peanut butter flavor! A processed peanut butter like Skippy or Jif is recommended. I have not tested this recipe with natural peanut butter.
• Sugar ~ both granulated and brown sugar bring sweetness to the cookies. Dark or light brown sugar can be used.
• Egg ~ one large egg binds the cookie dough together. This should be room temperature, so pull it out when you pull out your butter.

how to make the easy peanut butter cookies

Start by preheaing the oven to 350°F and prepare two baking sheets with parchment paper or silicone baking mats.

In a medium size bowl, whisk together the flour, baking soda and kosher salt. Set aside.

Then with a stand mixer using the paddle attachment or with a hand held mixer, beat the unsalted butter and peanut butter on medium-high until smooth and creamy.

Scrape the bowl and add the granulated sugar and brown sugar and beat on medium-high about 1 minute more or until the mixture is fully combined.

Scrape the bowl again and add the egg and vanilla and beat until combined.

Next add the flour mixture and mix on low just until the flour is incorporated.

Roll the dough into 1 ½ tablespoon balls {I use this cookie scoop} and place on the prepared baking sheet. I place 12 cookie dough balls on one half sheet pan.

Bake for 8 minutes, then remove the pan from the oven and quickly (and carefully! The pan is hot!) make an indent in the middle of each cookie with the bottom of a 1 teaspoon spoon. Slight cracks will likely appear when you do this. Place the pan back in the oven and bake 1 minute more.

Now remove the peanut butter thumbprint cookies from the oven and allow them to cool on the pan for 5 minutes. Then move the cookies to a wire cooling rack to cool completely.

The cookies are VERY soft right out of the oven and when you move them to the cooling rack. Once they have cooled they will be firm enough to pick up.

how to make the chocolate ganache filling

You will need a milk chocolate baking bar and heavy whipping cream to make the ganache.

Start by adding the finely chopped milk chocolate to a heatproof glass or metal bowl. Heat the heavy whipping cream on the stovetop until just simmering around the edges.

Pour the cream over the chocolate, making sure it is mostly submerged. Let the cream sit for 2 minutes without disturbing it.

Gently stir the cream until it is fully combined with the milk chocolate and the result is a smooth ganache.

other filling options for peanut butter thumbprint cookies

• Salted caramel would be delicious!
• Your favorite jam for a peanut butter and jelly cookie.
• Go for a classic cookie and make them into peanut butter blossoms with a Hershey's Kiss.
• White chocolate ganache is incredible with peanut butter!!
• Nutella would also be delicious as a filling.

trouble shooting

• Why are my thumbprint cookies flat? There are a few reasons this could be happening. First, the butter could have been too warm and soft {see the ingredients above for how to check the butter temperature}. Second, your oven may be running hot. I use this thermometer in my oven. Third, if your pan was not cool before the cookie dough was placed on it.

• Why do my peanut butter cookies taste dry? You may have added too much flour. A kitchen scale is your best friend for baking! If you don't have a scale, be sure to spoon the flour into the measuring cup and use the flat side of a knife to level it. The cookies could also be over baked.

• Why are my peanut butter cookies hard? You may have over baked the thumbprint cookies. Peanut butter cookies don't always look "done" when in fact they are. They should not be brown around the edges, but they should no longer look wet. {See photo above without the filling to see how they should look coming out of the oven}.

how to store

Once the peanut butter cookies and ganache are fully cooled, you can store them in an airtight container at room temperature for up to 5 days.

They can also be frozen in an airtight container for up to 3 months.

Remember to snap a picture and tag me on Instagram if you make these Peanut Butter Thumbprint Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more peanut butter recipes

• Peanut Butter Snickers Cookies {Santa Surprises}
• Peanut Butter Donuts
• Addictive Peanut Butter Bars
• Peanut Butter Pie
• Mini Peanut Butter Espresso Cheesecakes {no bake}
• Peanut Butter Nutella Cookies {No Chill}

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Peanut Butter Thumbprint Cookies

recipe created and tested by:

Tasia Harper

These simple peanut butter thumbprint cookies are filled with chocolate ganache. The cookies are super soft, full of peanut butter flavor and are perfect for Christmas or any occasion!

5 from 4 votes

I highly recommend using weight (metric) measurements when available for more accuracy and the best results.

Print Recipe rate this recipe Pin Recipe

Prep Time 20 minutes mins

Bake Time 9 minutes mins

Cooling Time 30 minutes mins

Total Time 59 minutes mins

Course Cookies

Cuisine American

Servings 22 -24 cookies

Calories 169 kcal

Cook ModePrevent your screen from going dark

Please note

When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.

Ingredients

  

1x2x3x

peanut butter cookies

• ▢ 1 ½ cups all-purpose flour 188g
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon kosher salt
• ▢ ½ cup unsalted butter room temperature 113g
• ▢ ¾ cup peanut butter 185g
• ▢ ¼ cup granulated sugar 50g
• ▢ ½ cup brown sugar 100g
• ▢ 1 large egg room temperature
• ▢ 1 teaspoon pure vanilla extract

milk chocolate ganache

• ▢ 4 ounces milk chocolate chopped finely 112g
• ▢ ¼ cup heavy whipping cream 2 ounces/60mL

Instructions

 

• Preheat the oven to 350°F and prepare two baking sheets with parchment paper or silicone baking mats.
• In a medium size bowl, whisk together the flour (1 ½ cups/188g), baking soda (½ teaspoon) and kosher salt (½ teaspoon). Set aside.
• With a stand mixer using the paddle attachment or with a hand held mixer, beat the unsalted butter (½ cup/113g) and peanut butter (¾ cup/185g) on medium-high (speed 6 or 8 on a Kitchenaid mixer) until smooth and creamy, about 2 minutes.
• Scrape the bowl and add the granulated sugar (¼ cup/50g) and brown sugar (½ cup/100g) and beat on medium-high about 1 minute more or until the mixture is fully combined. Scrape the bowl again and add the egg (1 large) and vanilla (1 teaspoon) and beat another minute, until combined.
• Add the flour mixture and mix on low just until the flour is incorporated. Roll the dough into 1 ½ tablespoon balls (I use this cookie scoop) and place on the prepared baking sheet. I place 12 cookie dough balls on one half sheet pan.
• Bake for 8 minutes, then remove the pan from the oven and quickly (and carefully! The pan is hot!) make an indent in the middle of each cookie with the bottom of a 1 teaspoon spoon. Slight cracks will likely appear when you do this. Place the pan back in the oven and bake 1 minute more.
• Remove the cookies from the oven and allow them to cool on the pan for 5 minutes before removing to a wire cooling rack to cool completely. The cookies are very soft until they cool.
• I make the ganache when the first batch of cookies goes in the oven.

to make the milk chocolate ganache

• Add the finely chopped milk chocolate (4 ounces/112g) to a heatproof glass or metal bowl. Heat the heavy whipping cream (¼ cup/2 ounces/60mL) on the stovetop until just simmering around the edges. Pour the cream over the chocolate, making sure it is mostly submerged. Let the cream sit for 2 minutes without disturbing it. Gently stir the cream until it is fully combined with the milk chocolate and the result is a smooth ganache.
• Allow the ganache to cool until you’ve moved the cookies to the cooling rack. It should still be very fluid, but slightly thicker at this point. You can either fill the cookies now and know the ganache will melt a little, but will thicken once cool. OR you can wait another five minutes and then fill the cookies; about ½ teaspoon of ganache per cookie.
  

Notes

The cookies are VERY soft right out of the oven and when you move them to the cooling rack. Once they have cooled they will be firm enough to pick up.

If you would like to roll the cookie dough balls in granulated sugar before baking, you can. Use about ½ cup of granulated sugar (100g). My test group liked them with less sweetness from the additional sugar.

You can use your favorite flavor of jam, Nutella, white chocolate ganache, cookie butter or Hershey’s kisses in the thumbprint. Be creative and make it yours!

If the ganache gets too firm to spoon into the cookies, you can gently rewarm over a pan of simmering water.

Once the cookies and ganache are fully cooled, you can store them in an airtight container at room temperature for up to 5 days. They can also be frozen in an airtight container for up to 3 months.

Nutrition

Serving: 1 cookieCalories: 169kcalCarbohydrates: 17gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 5gCholesterol: 22mgSodium: 100mgFiber: 1gSugar: 9g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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