Peanut Butter Thumbprint Cookies

I’ve had cookies on my mind the last few weeks and I can’t get enough. These are like a refined version of a peanut butter blossom cookie, but with better chocolate and a better cookie. Peanut butter and chocolate were created to be together.

peanut butter thumbprint

The cookies are slightly crunchy with a little chew in them. They are light and happen to be gluten free, which is an added bonus! The easy ganache is a great addition to this childhood favorite. Enjoy these with a big glass of milk or a hot cup of coffee because you'll need it. You'll feel like a dog that got into the peanut butter jar.

Need a Super Bowl treat? Throw some sprinkles in your teams colors onto the ganache before it cools! Some Super Bowl treats are so over the top but these are just right because they are not too sweet and not chocked full of food coloring.

peanut butter thumbprints

In other news, it might be a little bit until my next post because I AM MOVING! Goodbye Lake Tahoe and hello wine country! I got a nonprofit food related job (yay and yay!) in Sonoma (yay)! I received the job offer last Wednesday and have been scrambling to find a place to live and pack up my stuff!

print recipe
Peanut Butter Thumbprint Cookies
The rich peanut butter cookie is complemented perfectly by a dollop of chocolate ganache.
  • For the cookie:
  • 1 C chunky or creamy peanut butter*
  • 1 C granulated sugar
  • 1 egg
  • 1/4 t baking powder
  • 1/4 t salt
  • 1 t vanilla extract
  • For the ganache:
  • 1/2 C half and half
  • 1 1/4 C semisweet chocolate chips
1. Preheat oven to 350 F. 2. In a medium bowl, mix together peanut butter, sugar, egg, baking powder, salt, and vanilla with a wooden spoon until combined. 3. In your hands roll a tablespoon of dough into a circle and flatten slightly. Place on ungreased cookie sheet and use your thumb to press an indent into the cookies. Continue until all dough is used. 4. Bake for 12-14 minutes until cookies have puffed up and lightened in color. Leave on cookie sheet for 5 minutes to cool and then move to a cookie rack. 5. To make ganache: place chocolate chips in a medium glass bowl (a Pyrex measuring cup will work too). Place half and half in a small pot and heat over medium low until boiling. Once boiling remove from the heat and pour over chocolate. Use a whisk to mix chocolate and half and half until smooth. 6. Spoon ganache over cooled cookies in the thumbprint (it will not be deep because of the baking but it should be visible). 7. Let ganache harden at room temperature or place in fridge to speed up the process. *Use the processed stuff here! Skippy’s is my go to for baking. It really does not work as well with natural peanut butters, even though they are delicious!
Prep time: Cook time: Total time: Yield: 19 cookies

Listening to: Hozier