Peanut butter and dark chocolate are an irresistible combination. These thumbprint cookies provide a nice little hollow for a beautiful puddle of chocolate and there is little in life that can’t benefit from a little puddle chocolate.
Recipe
Peanut Butter Dark Chocolate Thumbprint Cookies
Adapted from Guittard Chocolate Cookbook
Ingredients
COOKIES
- 1 ¼ cup all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter, at room temperature
- ½ cup brown sugar, firmly packed
- ½ cup white sugar
- ½ cup peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
FILLING
- ½ cup dark chocolate chips
- 2 tablespoon butter, at room temperature
- ¾ teaspoon light corn syrup
Instructions
FOR THE COOKIES
- Preheat oven to 350. Line baking sheets with parchment paper.
- In a small bowl, combine the flour, baking soda, baking powder and salt. Set aside.
- In a large bowl, beat together butter, granulated sugar and brown sugar until light and fluffy. Stir in the peanut butter, egg and vanilla. Gradually stir in the flour mixture until combined.
- Roll into 1 inch balls and place on the prepared baking sheets.
- Bake for 10 minutes, then remove from oven. Use a rounded measuring spoon to make a small indentation in the middle of each cookie. Return cookies to the oven for another 6 to 7 minutes or until golden edges. After removing from oven make the spoon indentation again. Transfer to cooking rack and let cool completely.
TO MAKE THE FILLING
- Melt the chocolate, butter and corn syrup together in a hot water bath. Stir until completely melted and smooth. Cool slightly (3 -5 minutes).
- When the cookies are cool, use a spoon to fill each indentation with the chocolate filling. The filling will cool and harden in 1 – 2 hours. (If your kitchen is warm, you can refrigerate the cookies to speed up the process).
