Chocolate Peanut butter Thumbprint Cookies! These classic thumbprint cookies are made with homemade sugar cookie dough, indented and then filled with peanut butter and mini chocolate chips. Chocolate Chip Peanut butter Thumbprint Cookies are so simple to make with only six ingredients.
Chocolate Peanut butter Thumbprint Cookies
Thumbprint cookies are one of my go to cookies when making Christmas cookies. They are so easy to make and of course the kids love using their fingers to make them. Once you try them you are going to see, or should I say taste exactly why!
These Shortbread Thumbprint cookies are a classic cookie that everyone loves. I have to admit that any time I see them on a cookie tray they are one of the first ones I gravitate too. I always love to see the different thumbprint cookie combinations that people have come up with to share.
My husband is a big fan of chocolate and peanut butter. I mean really I can not blame him, it is one of the best flavor combinations out there. After talking with him about cookies in general I knew I had to come up with a chocolate and peanut butter thumbprint cookie that he would love. He did love these, he took one bite and gave his stamp of approval. So of course I had to share them with all of you!
Looking for more thumbprint cookie recipes? Check these out!
Tips for Making Thumbprint Cookies
Use Softened butter. Make sure your butter is soft but not melted. You want the butter to be soft enough that you can press on it but not soft enough that you can squeeze it in your hands.
Cooling the dough long enough. It is VERY important that this cookie dough is chilled before baking. When I make this dough I like to make it the night before I want to bake them.
Use a cookie scoop. You can use a spoon but I find it is much easier to use a cookie scoop to scoop the cookie dough out to put it on the tray.
Clean hands. You are going to be rolling the cookie dough in your hands and then using your thumbs to make the indentations that you will fill when making thumbprint cookies.
Use Mini Chocolate Chips. I find the mini chocolate chips look better when I am making these thumbprint cookies. The mini chocolate chips will not melt all the way so it looks very cute when you pull them out of the oven and are great for arranging when you are making a cookie plate up as a gift.
Use a room temperature cookie sheet. I know when you are baking a lot of cookies, especially when you are making Christmas cookies people tend to rotate the cookie sheets. This is fine, however you need to make sure that you let the cookie sheet cool completely before adding another batch of cookies to the baking sheet.
Do not over mix the cookie dough. You only beat it enough that it forms a dough when you add the flour in. It will be a bit crumbly but you want to make sure that you are not over mixing the dough.
Why Did my thumbprint cookies spread?
If after baking you find that your thumbprint cookies have spread it means you did not leave them in the refrigerator long enough. It is very important to make sure that the thumbprint cookie dough is chilled completely.
Can I freeze thumbprint cookies?
You can freeze these chocolate peanut butter thumbprint cookies. After they have been baked and cooled to room temperature just place them on a baking sheet and freeze them for 2-3 hours. Once fully frozen move the cookies to a ziploc bag and store the cookies in the freezer in the sealed ziploc bag.
However I will also mention that I find it easy to make and freeze the cookie dough and make the cookies fresh when i need them over freezing fully baked cookies.
How to Make Thumbprint cookies that do not crack
Cracking is one of the worst things that can happen to a cookie, besides being burnt in the oven while baking. Yes they still taste good but they do not look as pretty. To avoid having cracked thumbprint cookies you need to make sure that the cookies are chilled fully and that you roll them completely.
Before making the imprints in the cookies you need to make sure you roll the cookie dough into balls really well. Be sure that the cookie dough balls are really, really smooth and have no cracks in them.
When you are pressing your thumbs into the cookies you want to make sure that you are being gentle to avoid the cookie dough from cracking.
Chocolate Peanut butter Thumbprint Cookies Ingredients
- 1 cup butter, softened to room temperature
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups + 2 tablespoons all-purpose flour
- 1/3 cup creamy peanut butter
- 1/3 cup mini chocolate chips
How to Make Chocolate Peanut butter Thumbprint Cookies
In your mixer cream the butter on high speed until light and fluffy, about one minute.
Turn your mixer down to medium and add in the the sugar and vanilla.
Turn off your mixer and scrape down the sides of your bowl.
Add in your flour and mix it in on low.
Once the dough has come together wrap it up in plastic wrap and refrigerate for at lease two hour.
Preheat the oven to 350F degrees and line two sheet pans with parchment paper.
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. Place the cookies on a cooling rack to cool.
Looking for more Christmas cookies? Check these out!
Peanut butter Chocolate Chip Thumbprint Cookies
- In your mixer cream the butter on high speed until light and fluffy, about one minute.
- Turn your mixer down to medium and add in the the sugar and vanilla.
- Turn off your mixer and scrape down the sides of your bowl.
- Add in your flour and mix it in on low.
- Once the dough has come together wrap it up in plastic wrap and refrigerate for at lease two hour.
- Preheat the oven to 350F degrees and line two sheet pans with parchment paper.
- 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 than top with the chocolate chips.
- Place the cookies back in the oven for 4 minutes.
- Place the cookies on a cooling rack to cool.
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