Peanut Butter Thumbprint Cookies

Skip to Recipe

The holiday season is fast approaching. I love this time of the year when it is snowy and cold outside, and I am indoors baking up some delicious cookies with holiday tunes playing in the background. The heavenly aroma of cookies baking in the oven while I go around decorating the Christmas tree immediately unleashes my festive spirit.

This recipe takes a spin on the holiday classic Peanut Butter Blossoms. Peanut Butter Thumbprint Cookies are soft and chewy cookies with a smooth and velvety chocolate ganache filling inside.
Why You Will Love these Cookies
  • Look adorable and taste decadent: Chocolate and peanut butter are a match made in heaven and these easy cookies bear a testimony to it. Not only do they look undeniably adorable, they are also sinfully decadent.
  • Quick and EasyYou do not need to chill the dough-which is the reason that these cookies are so quick and easy.
  • Classic Christmas treat: These are an absolute classic for the holidays—and for good reason! Serve up a platter of these cookies at your next holiday gathering or cookie exchange and watch them disappear before your very eyes.
If you are looking for other Cookies for the holiday season, I've got you covered! Try these like Linzer Cookies and Almond Cookies

Recipe Tips and Tricks
  • Roll the Cookie Dough until Smooth:Make sure the dough is completely smooth before pressing it, or else the cookies will crack.
  • Cool the Cookies before filling with Ganache:Allow the cookies to cool down at room temperature completely before filling them with the chocolate ganache.
  • Cookie Variations: If you don't feel like filling these with chocolate, you can fill the cavity with jams like raspberry, strawberry or apricot. Instead of adding crushed peanuts, you can also add red and green sprinkles if you are making them for Christmas.
How long do these Cookies last?

The cookies will stay fresh covered at room temperature in airtight container for up to 3 days.

If you made these Peanut Butter Thumbprint Cookies, I would love to know how they turned out! Please let me know by leaving a comment below.

    For the Cookies
  • 3/4 cup creamy peanut butter
  • 1/2 cup unsalted butter, softened
  • 1/2 teaspoon salt
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, at room temperature
  • 1 1/2 cups(180g) all-purpose flour
  • 1/2 teaspoon baking soda
  • Crushed peanuts, for garnishing

  • For the Chocolate Ganache Filling
  • 2/3 cup semi-sweet chocolate, chopped
  • 1/2 cup heavy whipping cream
  1. In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, combine the peanut butter, unsalted butter, the granulated sugar and the light brown sugar.
  3. Cream together by beating on medium speed until light and fluffy, about 2-3 minutes.
  4. Then, add the egg and the vanilla extract and continue to beat on medium until fully incorporated. Scrape off the sides of the bowl with a spatula.
  5. Then, add the dry ingredients (the flour mixture) to the wet ingredients, and beat on low speed just until combined.
  6. Scoop 1 tablespoon of dough at a time and roll into 1-inch balls. Then, make an indentation with the back of a small spoon into the centre of each ball.
  7. Place the cookies on a parchment lined baking sheet, spaced 2 inches apart.
  8. Preheat the oven at 190 degrees Celsius.
  9. Bake for 8 to 10 minutes until the edges are set and the bottom just start to turn brown. If the indentations have started to close, use the back of a spoon to carefully make the indentation bigger again, while the cookies are still hot.
  10. Allow the cookies to cool on the baking sheet for 5 minutes, then carefully transfer to a wire cooling rack to cool completely.
  11. While the cookies are cooling, we will prepare the ganache filling. Place chopped chocolate in a mixing bowl.
  12. Heat the heavy cream in a small saucepan until it begins to simmer. Immediately remove from heat before it begins to boil.
  13. Pour the hot cream over the top of the chopped chocolate and let it sit for 5 minutes to allow it to soften the chocolate. Then use a spoon to slowly stir until completely combined. Allow the ganache to cool down and thicken uncovered for 10-15 minutes.
  14. Use a small spoon to scoop just a teaspoon of the ganache into each indentation in the cookie.
  15. Sprinkle crushed peanuts on top of each cookie. Enjoy!
  16. Allow the ganache to set completely (about 1 hour or faster in the refrigerator) before storing the cookies.


Most Popular Recipes

Chicken Pot Pie Hand Pies

Crispy Parmesan Potato Stacks

Blueberry Chia Seed Pudding

Carrot Cake Bliss Balls

Hearty Vegetable and Lentil Stew

Hash Brown Egg Cups