Best Chocolate Peanut Butter Thumbprint Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GHIRARDELLI CHOCOLATE-PEANUT BUTTER THUMBPRINT COOKIES



Ghirardelli Chocolate-Peanut Butter Thumbprint Cookies image

Peanut butter and chocolate meet here with the elevated--but easy!--upgrade of a rich, chocolaty ganache center. Soft on the inside and slightly crisp on the outside, this delicious treat creates a melt-in-your-mouth experience that's perfect for a cookie swap, teachers' gifts, or to treat your neighbors. Or keep all to yourself and serve with vanilla ice cream.

Provided by Ghirardelli

Categories     Trusted Brands: Recipes and Tips     Ghirardelli®

Time 3h35m

Yield 108

Number Of Ingredients 14

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
1 (12 ounce) bag Ghirardelli Semi-Sweet Chocolate Baking Chips
¼ cup heavy cream
2 tablespoons salted butter
1 (11 ounce) package Ghirardelli Grand Semi-Sweet Chocolate Baking Chips

Steps:

  • Prepare the Cookies: Beat butter, granulated sugar, brown sugar, and peanut butter with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth, 1 to 2 minutes. Add eggs, one at a time, beating just until incorporated after each addition. Beat in vanilla.
  • Whisk together flour, baking soda, baking powder, and salt in a medium bowl; gradually add to butter mixture, beating on low speed just until blended and smooth. Cover and chill 1 hour.
  • Preheat the oven to 350 degrees F.
  • Scoop dough into balls using a 1-inch cookie scoop (about 1/2 tablespoon); place 2 inches apart on parchment paper-lined baking sheets. Press your thumb or the end of a wooden spoon into center of each ball, forming an indentation. Keep unused dough chilled while baking cookies.
  • Bake, in batches, in preheated oven until lightly browned, 10 to 11 minutes. Cool on baking sheets 5 minutes; transfer to wire racks. Lightly press your thumb into indentations again while cookies are warm to reinforce shape. Cool completely, about 30 minutes.
  • Prepare the Filling: Place first bag of Ghirardelli Semi-Sweet Chocolate Baking Chips, heavy cream, and butter in a medium-size microwaveable bowl, and microwave on medium (50% power) until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds. Let stand 15 minutes.
  • Transfer filling to a piping bag or a heavy-duty zip-top bag with 1/2 inch snipped from 1 corner.
  • Pipe filling into indentation in each cookie, about 1 teaspoon per cookie. Press 3 Ghirardelli Grand Semi-Sweet Chocolate Chips onto the filling of each cookie. Let stand until chocolate filling is firm, about 1 hour.

Nutrition Facts : Calories 90.5 calories, Carbohydrate 11.1 g, Cholesterol 9.3 mg, Fat 5.2 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.6 g, Sodium 37.7 mg, Sugar 5.8 g

CHUNKY CHOCOLATE PEANUT BUTTER THUMBPRINT COOKIES



Chunky Chocolate Peanut Butter Thumbprint Cookies image

A convenient way to make thumbprint cookies! Just like the classics, these chocolate cookie treats have a pocket to hold peanut butter filling.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 15m

Yield 3

Number Of Ingredients 5

1 pouch Betty Crocker™ double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
1/2 cup peanut butter

Steps:

  • Heat oven to 350°F. Stir cookie mix, oil, water and egg with spoon until soft dough forms. (If dough is too stiff, stir in additional 1 to 2 teaspoons water.)
  • Drop dough by rounded teaspoons about 2 inches apart onto ungreased cookie sheet. Press thumb deeply in center of each.
  • Bake 8 to 10 minutes or just until set. Cool 1 minute before removing from cookie sheet. Fill each thumbprint with about 1/2 teaspoon peanut butter.

Nutrition Facts : Calories 95, Carbohydrate 11 g, Cholesterol 5 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 65 mg

DOUBLE CHOCOLATE PEANUT BUTTER THUMBPRINT COOKIES



Double Chocolate Peanut Butter Thumbprint Cookies image

This is a Nestle Toll House recipe, I live in Hanson and the neighboring town to me is Whitman where the first Toll House cookies were made, they still make them in Whitman now not in the same factory of course. The restaurant they had in front of the factory used to have a huge tree growing in the middle coming up from the ground, I know it sounds crazy but it did. Now there is a Wendy's there. Course no tree in the middle, haha

Provided by Carol Junkins @CarolAJ

Categories     Cookies

Number Of Ingredients 10

1 1/2 cup(s) all purpose flour
1/3 cup(s) nestle toll house baking cocoa
1 1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
2 cup(s) (12 oz package) semi-sweet chocolate morsels, divided
1 cup(s) sugar
1 cup(s) about 1 cup chunky or creamy peanut butter (not all-natural), divided
1/3 cup(s) butter or margarine, softened
1 1/2 teaspoon(s) vanilla extract
2 - eggs

Steps:

  • Combine flour, cocoa, baking powder and salt in small bowl. Melt 1 cup morsels in small, heavy saucepan over lowest possible heat, stirring constantly until smooth. Beat granulated sugar, 1/3 cup peanut butter, butter and vanilla in large mixer bowl until creamy. Beat in melted chocolate. Add eggs, one at a time, beating well after each addition. Gradually berat in the flour mixture. Stir in remaining morsels. Cover; chill just until firm.
  • Shape dough into 1 1/2" balls. Place on ungreased baking sheets. Press 1/2" deep centers with thumb. Fill each center with about 1/2 teaspoon peanut butter.
  • Bake in preheated oven 350 degrees for 10-15 minutes or until sides are set but centers are still slightly soft. Let stand for 2 minutes; remove to wire racks to cool completely. Makes about 3 1/2 dozen.

CHOCOLATE AND PEANUT BUTTER THUMBPRINT COOKIES



Chocolate and Peanut Butter Thumbprint Cookies image

Make and share this Chocolate and Peanut Butter Thumbprint Cookies recipe from Food.com.

Provided by Crisco Recipes

Categories     Dessert

Time 48m

Yield 2 -2 1/2 dozen cookies

Number Of Ingredients 15

Crisco® Original No-Stick Cooking Spray
1/2 cup Crisco® Butter Flavor All-Vegetable Shortening or 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1/2 cup granulated sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
1 large egg yolk
1 (1 ounce) unsweetened chocolate square, melted and cooled
1 cup Pillsbury BEST® All Purpose Flour
1/4 teaspoon salt
1/3 cup semi-sweet miniature chocolate chip
2 tablespoons Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening or 2 tablespoons Crisco® Butter Flavor All-Vegetable Shortening
1/3 cup Jif® Creamy Peanut Butter
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Steps:

  • HEAT oven to 350ºF. Spray baking sheets with no-stick cooking spray; set aside.
  • COMBINE 1/2 cup shortening, sugar, 1 tablespoon milk, 1/2 teaspoon vanilla and egg yolk in medium bowl; beat at medium speed of electric mixer until well blended. Add melted chocolate; mix well. Combine flour and salt; add to chocolate mixture. Mix until blended.
  • STIR in chocolate chips. Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheet. Press thumb gently into center of each cookie.
  • BAKE 8 minutes. Re-press centers after baking. Remove to cooling rack; cool completely. Spoon or pipe peanut butter cream filling into center of each cookie.
  • Peanut Butter Cream Filling: COMBINE 2 tablespoons shortening and peanut butter in medium bowl. Stir until blended. Add powdered sugar; stir well. Add 2 tablespoons milk and 1/2 teaspoon vanilla; stir until smooth. Fill cooled thumbprint cookies.

Nutrition Facts : Calories 1730.7, Fat 105.5, SaturatedFat 31.6, Cholesterol 95.4, Sodium 515.4, Carbohydrate 190.2, Fiber 8.3, Sugar 128.9, Protein 22.4

CHOCOLATE PEANUT BUTTER THUMBPRINT COOKIES



Chocolate Peanut Butter Thumbprint Cookies image

Provided by Food Network

Categories     dessert

Time 40m

Yield 30 servings

Number Of Ingredients 13

1/2 cup butter
1/2 cup light brown sugar
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
2 tablespoons milk
1/4 cup semisweet chocolate chips, chopped
1/4 cup chopped skinless peanuts
3/4 cups semisweet chocolate chips
2 tablespoons peanut butter
2 tablespoons corn syrup
1 tablespoon water
1 teaspoon vanilla

Steps:

  • Preheat oven to 375 degrees F.
  • In a mixer with a paddle attachment, cream the butter. Add the sugar and continue creaming, then add the vanilla and mix. Mix in the flour and salt. Add the milk and chopped chocolate and mix. Roll into 1 1/2-inch balls and dip the top of the ball in chopped peanuts. Place on a cookie sheet 1 1/2 inches apart and push your thumb in the middle to make a depression. Bake until light golden brown, about 10 to 12 minutes. Let cool while you make the filling.
  • To make the filling, over hot water melt the chocolate then stir in the remaining ingredients. Cool 5 minutes then fill the centers of the cookies. Allow to slightly set, approximately 10 minutes.

Related Topics