Salty Chocolate Peanut Butter Thumbprints

pb8

Do you like chocolate? Do you like peanut butter? If not, go about your day not knowing what you’re missing. If so, you really should make these cookies. The cookie is chocolate of course, but it has the chewy, fudgy consistency of a dense brownie. You top this chocolate-y cookie with a creamy, sweet peanut butter filling (think the delicious interior of a buckeye), crown it with a peanut, then drizzle it with silky ribbons of melted milk chocolate. I was a happy girl whilst making these, you should have seen me-meticulously scraping the batter bowl, the peanut butter bowl, the melted chocolate bowl…one must taste all the components you know, quality control and all that. 😉

from: Redbook Magazine
makes: 2 1/2 dozen cookies

cookies

1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
2 egg yolks

1 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/4 teaspoon salt

filling

1/2 cup creamy peanut butter
1/2 teaspoon salt
1/4 cup powdered sugar
1/4 cup roasted unsalted peanuts, for garnish
4 oz. bar of milk chocolate (I used Ghirardelli), broken or chopped into chunks, for drizzle

Preheat the oven to 350 F. Line 2 baking sheets with parchment paper.

make the filling

Combine peanut butter, 1/2 teaspoons salt, and powdered sugar together in a bowl; set aside.

pb4

make the cookies

In a bowl, whisk together the flour, cocoa powder and salt. Set aside.

pb

In a stand mixer or large bowl, cream butter and granulated sugar on high speed until light and fluffy, 2 minutes. Add egg yolks and vanilla, and beat on high 30 seconds. Turn mixer to low and slowly add flour mixture to butter mixture. Mix until just combined.

Using a small cookie scoop, scoop dough, roll into balls and set 2 inches apart on prepared baking sheets. Press down on the centers of the balls with your thumb, creating an indentation. Bake 8 minutes, or until edges of cookies have set, rotating pans halfway. Let cookies cool on pan for 1 or 2 minutes, then transfer with a spatula to a wire rack.

pb2

pb3

Spoon 1/4 teaspoon of peanut butter filling into centers of cookies while they’re still hot, and top with a peanut.

pb5

make the chocolate drizzle

In a double boiler set over simmering water, melt the chocolate, stirring until completely smooth.

pb6

Using a spoon, or pouring the chocolate into a squeeze bottle, drizzle the melted chocolate over the cookies and allow to cool completely.

pb7

pb9

Cookies will keep up to 1 week in an airtight container stored at room temperature.

Make ahead: Dough can be made, shaped into balls, and frozen in an airtight container up to 2 months in advance. Thaw to room temperature on cookie sheets before making the thumb indentation and baking.

 

 

Print Friendly, PDF & Email

Leave a Reply