Chocolate Peanut Butter Thumbprint Cookies Recipes

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CHOCOLATE PEANUT BUTTER THUMBPRINTS



Chocolate Peanut Butter Thumbprints image

The popular combination of chocolate and peanut butter is hard to beat...and the cream filling in these cookies takes them beyond the ordinary!-Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 3 dozen.

Number Of Ingredients 15

1 cup butter-flavored shortening
1 cup sugar
2 egg yolks
2 tablespoons milk
2 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup miniature semisweet chocolate chips
FILLING:
1/3 cup creamy peanut butter
2 tablespoons butter-flavored shortening
1 cup plus 2 tablespoons confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, cream shortening and sugar. Beat in the egg yolks, milk, melted chocolate and vanilla. Combine flour and salt; gradually add to chocolate mixture. Stir in chocolate chips. Roll into 1-in. balls., Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake at 350° for 11-13 minutes or until firm. Remove to wire racks to cool completely., Meanwhile, for filling, in a small bowl, beat peanut butter and shortening until combined. Beat in the confectioners' sugar, milk and vanilla until smooth. Fill cookies with filling. Store in an airtight container.

Nutrition Facts :

CHOCOLATE-PEANUT BUTTER THUMBPRINT COOKIE



Chocolate-Peanut Butter Thumbprint Cookie image

These thumbprint cookies are the perfect after-school or anytime snack. Your kids will never guess that this cookie is both gluten and dairy free because it doesn't taste like it's missing anything! You can make endless variations of this tasty treat by substituting chocolate spread with jams or honey and spices.

Provided by Food Network

Categories     dessert

Time 55m

Yield 24 cookies

Number Of Ingredients 6

1 cup crunchy peanut butter
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg
1/4 cup chocolate-hazelnut spread

Steps:

  • Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper, set aside.
  • Combine the peanut butter, brown sugar, granulated sugar, vanilla extract and egg in a large bowl and stir until fully combined. Form 24 balls, 1-inch in diameter, and set evenly spaced apart on the prepared baking sheet.
  • Bake until lightly browned and crisp on the edges, 15 minutes.
  • Remove the cookies from the oven, and cool for 5 minutes. Use your thumb or the back of a spoon to press into the middle of each cookie to create an indent about 1/4-inch deep. Spoon 1/2 teaspoon of the chocolate-hazelnut spread into each cookie indent, refrigerate until the chocolate-hazelnut filling is no longer runny, 10 to 15 minutes.

Nutrition Facts : Calories 127 calorie, Fat 7.5 grams, SaturatedFat 2.9 grams, Cholesterol 8 milligrams, Sodium 56 milligrams, Carbohydrate 13.1 grams, Fiber 1 grams, Protein 3.3 grams, Sugar 11.4 grams

PEANUT BUTTER AND JELLY THUMBPRINT COOKIES



Peanut Butter and Jelly Thumbprint Cookies image

These cookies are great for kids of all ages. I usually double the recipe when I make them. Using a cookie scoop and soda bottle cap to make the indentations results in uniform cookies, which makes a nice presentation. But you can improvise with other lids; just aim for something about the size of a quarter. Use any variety of jelly, but I do not recommend jelly with chunks of fruit, like strawberry. Attempting to move the cookies prior to cooling completely will cause them to break.

Provided by Grace Gutberlet

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Time 4h50m

Yield 30

Number Of Ingredients 10

1 ⅔ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter
⅔ cup creamy peanut butter
½ cup white sugar
½ cup brown sugar
½ teaspoon vanilla extract
1 egg
¾ cup seedless raspberry jam

Steps:

  • Sift flour, baking soda, and salt together in a bowl.
  • Beat butter, peanut butter, white sugar, brown sugar, and vanilla together in a separate bowl with an electric mixer until light and fluffy, 1 to 2 minutes. Scrape sides of bowl with a rubber spatula. Add egg to butter mixture and beat on medium speed until blended. Scrape side of bowl down again.
  • Beat flour mixture into butter mixture on low speed until just blended. Scrape bowl and mix a few more seconds.
  • Scoop dough into 2 tablespoon-sized balls and arrange on a baking sheet. Cover baking sheet and refrigerate at least 4 hours (overnight is ideal).
  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper and arrange cookie balls atop paper.
  • Bake cookies in the preheated oven until partially cooked, 11 minutes.
  • Place raspberry jam in a bowl and stir until syrup consistency.
  • Press a soda bottle cap into the center of each cookie until edges of cookies bulge and begin to crack, making an indentation. Fill each indentation with about 1 teaspoon jam.
  • Bake cookies until edges are lightly browned, 7 minutes longer. Cool cookies completely on the baking sheet before transferring to a wire rack.

Nutrition Facts : Calories 132 calories, Carbohydrate 17.7 g, Cholesterol 14.3 mg, Fat 6.2 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 2.6 g, Sodium 70.2 mg, Sugar 11.3 g

CLASSIC PEANUT BUTTER BLOSSOM COOKIES



Classic Peanut Butter Blossom Cookies image

Christmas just isn't Christmas without these-they're the most wonderful cookie of the year! Time and time again, Betty Crocker™ fans tell us these are their most-made cookies, and it's no wonder why. Tender peanut butter cookies, made from scratch in a recipe that comes together quickly, are the base that sets the standard. Once they're out of the oven, Hershey's Kisses are immediately pressed into the warm cookies so that the dough cradles the candy and holds it in place. Once they're cooled and ready to eat, they're the perfect combination of silky chocolate and tender, sweet-salty peanut butter cookie-and you'd better believe they'll disappear fast!

Categories     Dessert

Time 1h

Yield 36

Number Of Ingredients 10

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup creamy peanut butter
1/2 cup butter, softened
1 egg
1 1/2 cups Gold Medal™ all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
Additional granulated sugar
About 36 Hershey's Kisses Brand milk chocolates, unwrapped

Steps:

  • Heat oven to 375°F. In large bowl, beat 1/2 cup granulated sugar, the brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking soda and baking powder until dough forms.
  • Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
  • Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets to cooling rack.

Nutrition Facts : Calories 115, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 75 mg

CHOCOLATE THUMBPRINT COOKIES



Chocolate Thumbprint Cookies image

My group of friends had a weekly "movie night" during winters on Martha's Vineyard, and we'd take turns making a chocolate treat to share. These terrific cookies were an instant success. Once they debuted, I had to make them many more times. -Laura Bryant German, W. Warren, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2-1/2 dozen.

Number Of Ingredients 15

1/2 cup butter, softened
2/3 cup sugar
1 large egg, separated, room temperature
2 tablespoons whole milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 cup finely chopped walnuts
FILLING:
1/2 cup confectioners' sugar
1 tablespoon butter, softened
2 teaspoons whole milk
1/4 teaspoon vanilla extract
24 milk chocolate kisses

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 1 hour. , In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350° until center is set, 10-12 minutes. , For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool.

Nutrition Facts : Calories 117 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 52mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCOLATE THUMBPRINTS



Chocolate Thumbprints image

Named for the way the indentation in the center is made with your thumb, these popular thumbprint cookies are filled with a pool of melted chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 7

12 tablespoons (1 1/2 sticks) unsalted butter
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour
4 ounces semisweet chocolate, chopped
1 1/2 teaspoons light corn syrup

Steps:

  • Heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat together 1 stick butter, sugar, salt, and vanilla on medium-high speed until smooth, about 2 minutes. Beat in flour, beginning on low speed and increasing to medium high.
  • Roll dough by teaspoonfuls into balls, and place 1 inch apart on an ungreased baking sheet. Bake for 10 minutes, remove from oven, and press thumb into tops of cookies to make indentations. Return to oven, and bake until light brown on the edges, 7 to 9 minutes more. Remove to a wire rack to cool.
  • Combine chocolate, 4 tablespoons butter, and corn syrup in a small heat-proof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture.

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

PEANUT BUTTER CHOCOLATE THUMBPRINTS



Peanut Butter Chocolate Thumbprints image

These easy Peanut Butter Thumbprint Cookies are rolled in crushed peanut and finished with a chocolate ganache filling.

Provided by Julianne Dell

Categories     Cookies

Time 40m

Number Of Ingredients 12

½ cup (133g) unsalted butter, at room temperature
¾ cup (200g) creamy peanut butter
¾ cup (150g) brown sugar, packed
¼ cup (50g) granulated sugar
1 teaspoon pure vanilla extract
1 large egg
¼ teaspoon baking soda
¼ teaspoon salt
1 ¾ cups (217g) all-purpose flour
1 cup (124g) salted peanuts, finely chopped
1/3 cup (57g) semi-sweet chocolate chips
¼ cup (59ml) heavy whipping cream

Steps:

  • Preheat the oven to 350° F. Line a large cookie sheet with a silicone baking mat or parchment paper.
  • Combine the softened butter with peanut butter and beat until completely smooth; scrape down the bowl occasionally. Next add the brown and white sugar and beat until well combined.
  • Add the vanilla, egg, baking soda and salt and mix until smooth. Then add the flour and mix just until the dough forms.
  • Place the chopped peanuts in a small bowl. Use a medium-sized cookie scoop to portion out the dough into balls, then roll each one smooth between your hands. Roll each ball in the peanuts, pressing lightly to adhere. Place on the prepared cookie sheet.
  • Bake for 9 to 11 minutes, rotating the pan halfway through baking just until they have a glossy sheen and the bottoms have started to brown. These will not spread during baking
  • Remove from the oven and use a teaspoon to press into the center of the cookie to create a cavity. Allow them to cool on the cookie sheet before transferring to a wire rack to cool completely.
  • Once the cookies have cooled, make the ganache. In a microwave-proof bowl, combine the chocolate chips and heavy cream. Microwave in 30-second increments, stirring frequently until the chocolate is melted and smooth.
  • Spoon the ganache into the center of each cookie. The ganache will harden as it cools.

Nutrition Facts : ServingSize 1 cookie, Calories 219 calories, Sugar 12.1 g, Sodium 107.6 mg, Fat 13.3 g, SaturatedFat 5 g, TransFat 0 g, Carbohydrate 22 g, Fiber 1.4 g, Protein 5 g, Cholesterol 21.1 mg

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.

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

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

CHOCOLATE-PEANUT BUTTER THUMBPRINT COOKIE



Chocolate-Peanut Butter Thumbprint Cookie image

© 2014 Turner Broadcasting System, Inc. All rights reserved. These thumbprint cookies are the perfect after-school or anytime snack. Your kids will never guess that this cookie is both gluten and dairy free because it doesn't taste like it's missing anything! You can make endless variations of this tasty treat by substituting chocolate spread with jams or honey and spices.

Provided by Turner Broadcasting

Categories     Dessert

Time 55m

Yield 24 serving(s)

Number Of Ingredients 6

1 cup crunchy peanut butter
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg
1/4 cup chocolate hazelnut spread

Steps:

  • Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper, set aside.
  • Combine the peanut butter, brown sugar, granulated sugar, vanilla extract and egg in a large bowl and stir until fully combined. Form 24 balls, 1-inch in diameter, and set evenly spaced apart on the prepared baking sheet.
  • Bake until lightly browned and crisp on the edges, 15 minutes.
  • Remove the cookies from the oven, and cool for 5 minutes. Use your thumb or the back of a spoon to press into the middle of each cookie to create an indent about 1/4-inch deep. Spoon 1/2 teaspoon of the chocolate-hazelnut spread into each cookie indent, refrigerate until the chocolate-hazelnut filling is no longer runny, 10 to 15 minutes.
  • Cook's Notes: These tasty cookies last for up to 2 weeks.

Nutrition Facts : Calories 116.8, Fat 6.5, SaturatedFat 1.8, Cholesterol 7.8, Sodium 57.8, Carbohydrate 12.9, Fiber 1, Sugar 11.2, Protein 3

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2017-12-04 In large mixing bowl combine butter and sugar and mix until light and fluffy, about 5 minutes. Add egg yolk, milk, and vanilla. Continue mixing until egg is incorporated. Slowly add dry ingredients a half cup at a time until mixture comes together into a dough. Cover bowl with plastic wrap and refrigerate for 1 hour.
From homemadeinterest.com


PEANUT BUTTER CHOCOLATE THUMBPRINT COOKIES - KITCHEN GIDGET
2021-03-30 For the cookies: preheat oven to 350ºF. Line baking sheets with parchment paper. Set aside. In a small bowl, whisk together flour, baking soda and salt. Set aside. In a stand mixer, cream butter and sugars. Beat in peanut butter then the egg. Stir in vanilla, then add dry ingredients until just combined.
From kitchengidget.com


THUMBPRINT PEANUT BUTTER COOKIES WITH CHOCOLATE CHIPS
Whisk egg at room temperature and add peanut butter, coconut oil, vanilla and sugar. Mix well, and then slowly add in wheat flour mixed with baking powder. Finally, add milk as needed to form dough. You may need a little more than a ½ cup for a smooth dough. Roll about 1 tablespoon of dough at a time into small rounds.
From onceagainnutbutter.com


CARAMEL PEANUT BUTTER THUMBPRINT COOKIES - SUGAR SALT MAGIC
2020-03-20 Wet ingredients: Beat together butter and sugar until fluffy with an electric mixer, then mix in the peanut butter (photo 1) and remaining wet ingredients. Combine: Combine flour mixture with the wet mixture (photo 2) until you have a thick cookie dough. Shape dough into balls, coat in granulated sugar then place on a baking sheet.
From sugarsaltmagic.com


CHOCOLATE THUMBPRINT COOKIES - BUTTERY SHORTBREAD & CHOCOLATE …
2021-12-02 Place them all on the parchment lined plate or tray. Chill the dough balls for at least one hour in the refrigerator. Preheat the oven to 375F and transfer the dough to a parchment lined baking sheet, leaving some space between them. Bake the cookies at 375F for 10-12 minutes, until golden brown around the edges.
From madaboutfood.co


PEANUT BUTTER CHOCOLATE CHIP THUMBPRINT COOKIES - MIDGETMOMMA
2015-11-06 Scoop out tablespoon balls of the dough and roll them in your hands to make a smooth ball. Press your thumb in each of the balls to create an indentation. Bake for 10 minutes. Fill the indentations half way with the peanut butter then top with the chocolate chips. Place the cookies back in the oven for 4 minutes.
From midgetmomma.com


PEANUT BUTTER THUMBPRINTS - RELUCTANT ENTERTAINER
2022-03-03 Instructions. Preheat the oven to 350 degrees. Line 2 cookie sheets with silicone baking mats or parchment paper. Mix the butter and peanut butter in a large bowl with a hand mixer until smooth. Add both sugars and cream until fluffy. Add the vanilla extract, egg, baking soda, and salt and mix until smooth.
From reluctantentertainer.com


PEANUT BUTTER THUMBPRINT COOKIES WITH CHOCOLATE SPREAD
2015-09-13 Instructions. Mix together flour, baking soda and salt, set aside. In large mixing bowl on medium speed beat together butter, peanut butter, brown and granulated sugar. Add milk, egg and vanilla until well combined. On low speed, add flour mix and combine until blended. Shape into small balls (about 2 tbsp. each)
From artandthekitchen.com


GLUTEN FREE CHOCOLATE THUMBPRINT COOKIES
2021-11-12 How to make Gluten Free Chocolate Thumbprint Cookies. In a medium bowl sift together the gluten-free flour, cocoa powder, baking soda, espresso powder, and salt and set aside. In a stand mixer, combine the butter, brown sugar, and granulated sugar and on medium-high speed cream until smooth and creamy, about 4-5 minutes.
From theglutenfreeaustrian.com


PEANUT BUTTER COOKIES DIABETIC FRIENDLY BEST RECIPES
How to make sugar-free peanut butter cookies? You will need the following ingredients to make this sugar-free peanut butter cookies recipe (see recipe card for quantities): Peanut Butter, Eggs, Splenda, Vanilla Extract, Sea Salt and Peanuts. Preheat oven to 350°F. Line a baking sheet with parchment paper. In a large mixing bowl, combine the ...
From findrecipes.info


PEANUT BUTTER CHOCOLATE THUMBPRINT COOKIES : TOP PICKED FROM …
Explore Peanut Butter Chocolate Thumbprint Cookies with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. Vegetarian Christmas Dinner Alternatives Lentil Loaf Recipe Vegetarian Vegetarian Cassoulet Recipe Slow Cooker Quick Vegetarian Recipes For Lunch Easy Vegetarian Air Fryer …
From recipeschoice.com


CHOCOLATE PEANUT BUTTER THUMBPRINT COOKIES - SUGAR SPUN RUN
2017-02-13 Cookies. Preheat oven to 350F (177C) Place butter in a large bowl and using an electric beater or stand mixer beat until creamy and smooth. Add sugar and beat until light and fluffy. Add lightly beaten egg yolk. Scrape down sides of bowl as needed to evenly incorporate all ingredients and stir in vanilla extract.
From sugarspunrun.com


CHOCOLATE–PEANUT BUTTER THUMBPRINTS RECIPE
2013-11-11 With mixer on medium speed, beat butter and sugar until creamy. Add egg, vanilla, and peanut butter; beat until well mixed. Add flour mixture; beat on medium-low speed just until well combined ...
From goodhousekeeping.com


VEGAN CHOCOLATE PEANUT BUTTER CARAMEL THUMBPRINT COOKIES …
2022-03-31 INSTRUCTIONS. Prep time: Approx. 45 minutes. Cook time: 9-10 minutes. Makes: Approx. 20 cookies. Wet: 1/2 cup vegan butter at room temperature. 1 tsp vanilla extract. 1/2 cup aquafaba (chickpea brine from a can of cooked chickpeas) 1/2 cup peanut butter.
From purdys.com


DOUBLE CHOCOLATE PEANUT BUTTER THUMBPRINT COOKIES
Preheat oven to 350° F. Step 2. Combine flour, cocoa, baking powder and salt in small bowl. Melt 1 cup morsels in a small, heavy-duty saucepan over low heat; stir until smooth. Beat sugar, 1/3 cup peanut butter, butter and vanilla extract in large mixer bowl until creamy. Beat in melted chocolate. Add eggs, one at a time, beating well after ...
From verybestbaking.com


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