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.
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!!
Is this chewy, cakey or crunchy cookie?
Hey Kim, I would describe these cookies as chewy with a crispy outside. Not cakey.
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.
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.
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.
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.
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.
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.
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.