Apologies for my 2 week absence! I’ve been busy moving from Illinois to Virginia, where I am now a permanent resident! Oh yes, and there was this little detour to New York City where I got to complete a decade-long wish to eat breakfast at Tiffany’s (bagel and lox cream cheese from Ess-A-Bagel…yummm).
I also highly recommend the frozen treats from Serendipity 3 like this white hot chocolate!
Anyway, I’m back and I have my own treat for you! Peanut Butter Chocolate Thumbprint Cookies. They are similar to the cookies with a Hershey’s Kiss in the middle only they’re better because they always stay soft, even upon cooling, since they’re filled with chocolate ganache. The cookie base is amazing as well. I like to call these cookies “peanut butter truffles” since they’re soft and rich and melt in your mouth. I’m addicted to Sally’s cookies! And I especially love cookies when they have fillings like my Grandma’s Butterhorn Cookies or cream cheese frosting sandwiched between Red Velvet Cookies.
You can use any chocolate you prefer for the ganache–milk chocolate, dark chocolate, a high quality block of chocolate or even chocolate chips. You can’t go wrong with the peanut butter/chocolate combo!
Peanut Butter Chocolate Thumbprint Cookies
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/2 cup butter, at room temperature
- 1/2 cup brown sugar
- 1/4 cup sugar
- 3/4 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla
- 4 ounces chocolate, chopped (about 2/3 cup chocolate chips)
- 1 1/2 teaspoons corn syrup
- 4 tablespoons butter
- 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. Dough will be soft at this point. Chill dough, if desired.
- Roll dough into 1-inch balls. Place on prepared baking sheets and bake for 8 minutes. Remove from oven and make a small indent in the middle of each cookie with the end of a wooden spoon. Return to oven and bake for 1 additional minute. Remove cookies to a wire rack and let cool completely before filling.
- For the ganache: combine the chocolate, corn syrup and butter in a double broiler until melted and smooth. Using a teaspoon, fill the indent of each cookie. The ganache will set upon cooling, but still remain soft and pliable.
Sources: cookie from Sally’s Baking Addiction, filling from Martha Stewart’s Cookies
Show Stopper Saturday @ Will Cook For Smiles, Saturday Night Fever @ The Weary Chef, Off the Hook Monday @ Daisy Cottage Designs, Time to Sparkle @ The Recipe Critic, Creative Collection @ Lolly Jane, Inspiration² @ Live Laugh Rowe