Soft peanut butter cookies filled with luscious chocolate ganache --- Chocolate Peanut Butter Thumbprints.
Merry almost Christmas!! Only 3 days till Christmas! Yikes!
I'm sure all of you are way more organized than me and have all your gift shopping and wrapping finished. I've got my shopping in the bag (no pun intended!🙊) but uh, let's just say the wrapping part is still a work in progress. I had the bright idea to buy triangular shaped gifts! 🤦🏻♀️🤦🏻♀️🤦🏻♀️ Don't worry, I'm going to wrap on Christmas Eve. 💁🏻♀️ #procrastinating
Anyway, look how epic these cookies are! They're simple to make and totally dainty and gorgeous! Classic delish flavors of peanut butter and chocolate are brought together in these simple peanut butter thumbprint cookies with the most lovely rich chocolate ganache.
The perfect addition to your cookie platters this Christmas!!
Btw, the FINAL recipe of 2017 goes on the blog TOMORROW!! Yes, I know, 2 recipes, 2 days in a row! Just because you guys are super special to me!! 😘 XOXO
More Christmas cookie recipes:
Cranberry Pistachio Icebox Cookies
Mint Chocolate Crinkle Cookies
Chocolate Peanut Butter Thumbprint Cookies
Ingredients
For the Cookies:
- ½ cup softened butter
- ½ cup packed brown sugar
- ¼ cup white sugar
- ½ cup peanut butter
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking soda
- 1 teaspoon baking powder
For the Chocolate Ganache:
- ½ cup heavy whipping cream
- 1 cup semisweet chocolate chips
- 1 teaspoon pure vanilla extract
Instructions
For the Cookies:
- In a large bowl with an electric hand-held mixer beat the butter, brown sugar, white sugar, and peanut butter until fluffy. Add the egg and vanilla and continue mixing.
- In another medium-size bowl whisk together the flour, baking soda, and baking powder and add to the butter mixture. Turn the mixer on LOW and mix until just combined.
- Chill the dough for 30 minutes in the refrigerator.
- Preheat the oven to 375℉ and line 2 large baking sheets with parchment paper. Take dough out of the refrigerator and roll into balls (using about 1 ½ teaspoons of dough per cookie). Place 12 cookies on each pan and use your thumb or a round measuring spoon to make an indent in each dough ball.
- Bake the cookies one pan at a time in the preheated oven for 9-10 minutes. Take the cookies out of the oven and use your measuring spoon to press the indent in again as they might have puffed up during baking. Let cookies cool for 2 minutes on the pan and then transfer to a wire rack to finish cooling.
- When the cookies are fully cooled add the cooled ganache to a piping bag or a sandwich bag with the corner snipped off. Pipe about a teaspoon of ganache into each cookie's indent. Place the cookies in the refrigerator for the ganache to set up. Take the cookies out of the refrigerator 30 minutes before serving. Enjoy!
For the Ganache:
- While the cookies are baking heat the whipping cream in a small saucepan over low heat until just under boiling. Add the chocolate chips and vanilla and let sit for 1 minute. Whisk mixture until ingredients come together and all the chocolate chips are melted. Let cool while the cookies cool.
Love and cookies,
Naomi
Donna Andres
The cookies look very good Naomi. I think your goodies wrapped up would make the perfect 💝
Naomi
Thank you! Yes, that would be the perfect gift!