Peanut Butter Thumbprint Cookies
Peanut Butter Thumbprint Cookies are amazing tasting cookies that are crisp outside and soft inside. They are a perfect combination of chocolate and peanut butter.
These are the BEST peanut butter thumbprint cookies I have ever baked. I’m serious! Just so I wouldn’t eat them all, my husband had to take the cookies to work. They were a huge hit! This cookie recipe uses a sugar coating, which keeps the outside crisp and the inside soft. I top each cookie is topped with a delicious burst of flavor from Reese peanut butter chocolate spread. A whipped chocolate ganache, Nutella, a Hershey kiss, or even a dollop of jam would also taste great.
If you prefer a plain, soft peanut butter cookie, simply bake and do not press the middle down. These classic peanut butter cookies are sure to become a go-to favorite. Are you a peanut butter lover? Then you will also want to try my Peanut Butter Fudge.
How to Make Peanut Butter Cookies
- Mix together the dry ingredients. I find a whisk works great for this.
- Beat together the butter, peanut butter, brown, and granulated sugar until creamy. I use a standing mixer, but a hand mixer will work as well.
- Add the milk, egg and vanilla and mix until combined.
- Turn mixer to low speed and add the dry ingredients. Mix only until combined. Do not over-mix.
- Shape into balls using the palm of your hands.
- Roll in granulated sugar and place on parchment-lined baking sheet.
- Do not press the cookies down before baking.
- Bake for 10-12 minutes until edges just start to brown.
- Remove from oven and while the cookies are still warm, press a small circle in the middle. I use a bottle cap to do this.
- Let cool, then pipe center with chocolate spread, ganache, Hershey kiss, or a dollop of jam.
All-time favorite Cookie recipes
Tried and true cookie recipes my family loves!
Peanut Butter Thumbprint Cookies
Ingredients
- 1/2 cup butter softened
- 1/2 cup smooth peanut butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 egg
- 2 tablespoon milk
- 1 teaspoon vanilla
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup Reese peanut butter chocolate spread jam, nutella, or chocolate ganache also tastes great
- 1/3 cup granulated sugar for rolling dough balls in
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)
- Roll in sugar and place on parchment lined cookie sheet.
- Do not press down.
- Bake at 375º for 10-12 minutes
- Remove from oven and while still warm press small circle in centre. I used end of cap of vanilla bottle to do this.
- Cool completely, then pipe the centre with chocolate spread.
- I piped the spread in centre using no. 2D decorating tip.
These are the VERY best pb cookies I’ve ever made!
Now my husbands favorite and I have to quadruple the batch to be able to share any!
Thank you for sharing ❤️
Thank you, they are one of my husband’s favs as well.
Where did you find the Reese’s Peanut Butter Chocolate spread? Yikes, walmart doesn’t carry it so i googled where to buy and it was 40 bucks for a jar! Yowzers! Help a girl out.
Hi Ashley, I made these several years ago and haven’t for a while. Maybe stores aren’t stocking it any longer? You may have to substitute a homemade chocolate ganache or use a Hershey Kiss.
Do they work well if refrigerated dough for day?
Hi Jules, I have not refrigerated the dough for a day, but don’t see that being a problem. Most cookie doughs refrigerate well for a couple of days as long as they are tightly sealed.
Hi Laureen..any suggestion for a firm spread as to make it easier for me to stack it? Tq😊
Hi Ida, you could use a Hershey Kiss as they harden once cooled.
We don’t have Resse here in Denmark. Any other sugguestions to replace them?
Yvonne, Make a whipped chocolate ganache, or even fluffy chocolate icing would taste great.
I think this would be a good recipe for my cookie exchange, but wonder if the Reese spread would firm up a bit in order to be able to stack them for packaging .
Hi Jackie, the Reese spread will not firm up enough to stack.
I’m not always sure about the all purpose flour . In South Africa we have cake flor, bread flour and selfraising flour which has baking powder in it. What is the equivalent of your all purpose flour?
Tereace, I think the closest thing to all-purpose flour would be bread flour.
Is this chewy, cakey or crunchy cookie?
Hey Kim, I would describe these cookies as chewy with a crispy outside. Not cakey.
Omgosh, I must try these!! Thanks for the recipe! 🙂
Your welcome Mrs White, I’m sure you will love these cookies!
Made these with my grandkids but put hershey kisses and they tasted great!!