Peanut Butter Thumbprint Cookies with Reese Spread are amazing tasting cookies! The perfect combination of chocolate and peanut butter.
This post is sponsored by Hershey’s Canada
My recipe for Peanut Butter Thumbprint Cookies with Reese Spread is the BEST peanut butter cookie I’ve ever baked. I’m serious! My husband took a bunch to work (just so I wouldn’t eat the whole batch myself) and they were a huge hit! The sugar coating keeps the outside crisp and the inside soft. The cookie is topped off with a delicious burst of flavour from Reese Peanut Butter Chocolate Spread.
Do you love the combination of peanut butter and chocolate as much as I do? Reese Peanut Butter Cups have always been one of my favourite guilty pleasures. Now you can enjoy that same flavour combination in a spread that tastes terrific on toast or crackers, used as a dip for fruit or even straight out of the jar on a spoon.
Peanut Butter Thumbprint Cookies with Reese Spread
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 tbsp milk
- 1 tsp vanilla
- 1 3/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup Reese Peanut Butter Chocolate Spread
- 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 fill centre with Reese Peanut Butter and Chocolate Spread.
- I piped the spread in centre using #2D decorating tip.
Looking for more great cookie recipes check out my Cookie List and my Ultimate Chocolate Chip Cookies
*Disclaimer: this post was sponsored by Hershey’s Canada. I was provided with product and monetary compensation for creating an original recipe.
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Great image for Pinning
Omgosh, I must try these!! Thanks for the recipe! 🙂
Your welcome Mrs White, I’m sure you will love these cookies!
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.