Chocolate Peanut Butter Thumbprints

I’m not sure that there is any better combination out there than chocolate and peanut butter; it’s simply a classic.  This recipe is a favorite of my sister, and I think this actually the first time that these little treats have been made in over 10 years!  Poor Jaime…!  They popped into my head this year, and I decided they had to be on my Christmas baking list this year.

I love these cookies because they are not too intensely sweet; the chocolate flavor is a bit lighter than the other cookies I make around this time of year.  The ingredients are simple too, which is always a plus!  This is balanced out with the sweetness of the peanut butter filling ~ yum!  I like to make them small, so they’re the perfect bite sized 2-bite treat.

Chocolate Peanut Butter Thumbprints

Cookie Ingredients:

  • 1/2 Cup Unsalted Butter, Room Temperature
  • 1/2 Cup White, Granulated Sugar
  • 1 Tbsp. Milk*
  • 1/2 Tsp. Vanilla Extract
  • 1 Egg Yolk
  • 1, 1-oz. Square Unsweetened Chocolate, Melted and Cooled
  • 1 Cup Flour
  • 1/4 Tsp. Salt
Peanut Butter Filling Ingredients:
  • 2 Tbsp. Butter
  • 1/3 Cup Creamy Peanut Butter
  • 3/4 Cup Powdered Sugar
  • 2 Tbsp. Milk*
  • 1/2 Tsp. Vanilla Extract
*I used almond milk because I happened to have it on hand, but regular dairy milk has typically been used and works great!


  1. Preheat oven to 350 degrees.
  2. Combine butter, sugar, milk, vanilla, and egg yolk, and beat mixture until well blended.
  3. Add melted chocolate and mix well.
  4. Add flour and salt to mixture, and mix until well combined.
  5. Line cookie sheets with parchment paper.  Form dough into balls, approximately 1 inch in size, and place on the prepared baking sheet.  Using your thumb or the back of a spoon, press gently into the center of each cookie.
  6. Bake at 350 for 8 minutes.  Repress centers immediately after removing the cookies from the oven.
  7. While cookies bake, prepare peanut butter filling by combining all ingredients until smooth.  I spooned my filling into a zipper plastic bag and then cut the corner tip off to make filling the cookies easier, but this isn’t necessary.
  8. Wait until cookies are completely cooled, and then fill the centers with peanut butter filling.

Yield: approximately 22 cookies


6 thoughts on “Chocolate Peanut Butter Thumbprints

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