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Peanut Butter Chocolate Thumbprint Cookies

What makes the peanut butter-chocolate combination so irresistible? Perhaps it's the blend of sweet and salty. Or maybe it's the play on textures - melted chocolate with softly whipped peanut butter. This thumbprint cookie celebrates everything that's good about the classic PB-C combination.
Yields 24x 1 in [2.5 cm] cookies






  • 1¼ cups [150 g] all-purpose flour
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup [110 g] unsalted butter, at room temperature
  • ½ cup [100 g] granulated sugar
  • ½ cup [150 g] firmly packed dark brown sugar
  • ½ cup [125 g] crunchy peanut butter
  • 1 large egg, lightly beaten
  • 1 tsp vanilla extract
  • 2 oz [50 g] Rogers' Chocolates Fondue and Baking Wafers, Milk or Dark
  • 2 Tbsp unsalted butter, at room temperature
  • ¾ tsp light corn syrup

peanut butter thumbprint cookies



To make the cookies: Preheat the over to 350ºF [180ºC]. Line two baking sheets with parchment paper.

In a small bowl, combine the flour, baking soda, baking powder, and salt. Set aside.

In a large bowl, with a hand mixer, beat together the butter, granulated sugar, and brown sugar until light and smooth, about 3 minutes. Stir in the peanut butter, egg, and vanilla. Gradually stir in the flour mixture until combined.

Roll pieces of dough into 1 in [2.5 cm] balls and place on the prepared baking sheets about 1 in [2.5 cm] apart.

Bake for 10 minutes, then remove from the oven. Using a small spoon, make a small indentation in the middle of each cookie. Return the cookies to the over for another 6 to 7 minutes, or until set. (After removing from the oven, you may need to use the spoon again to make the indentations clear.) Transfer the cookies to a wire rack to cool completely, 1 to 2 hours

To make the filling: Melt the chocolate, butter, and corn syrup together using a hot water bath or the microwave oven. Stir until completely melted and smooth. Remove the bowl from the water bath and set aside to cool slightly, 3 to 5 minutes

When the cookies are completely cool, use a spoon to fill each indentation with the chocolate filling. Set aside and let the chocolate filling cool and harden, 1 to 2 hours. (If your kitchen is warm, refrigerate the cookies so the filling can harden.) Store in an airtight container at room temperature for up to 1 week.

This recipe is courtesy of Amy Guittard from her Guittard Chocolate Cookbook.

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