Peanut Butter Thumbprint Cookies with Reese Spread are amazing tasting cookies! The perfect combination of chocolate and peanut butter.
Peanut Butter Thumbprint Cookies with Reese Spread are the BEST peanut butter cookies I’ve ever baked. I’m serious! Just so I wouldn’t eat them all my husband took some to work. They were a huge hit! These cookies have a sugar coating that keeps the outside crisp and the inside soft. Each cookie is also topped with a delicious burst of flavour from Reese Peanut Butter Chocolate Spread. A whipped chocolate ganache would also taste great!
If you are a peanut butter lover be sure to try my Peanut Butter Fudge recipe as well.
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.
Nutrition
Enjoy more great cookie recipes, check out my Cookie List and my Ultimate Chocolate Chip Cookies
Be sure to follow me and get my latest recipes on Pinterest, Instagram Facebook and Twitter.
Great image for Pinning
MrsWhite says
September 23, 2015 at 7:04 pmOmgosh, I must try these!! Thanks for the recipe! 🙂
Laureen King says
September 23, 2015 at 11:55 pmYour welcome Mrs White, I’m sure you will love these cookies!
Kim Springer says
December 1, 2015 at 4:47 pmIs this chewy, cakey or crunchy cookie?
Laureen King says
December 1, 2015 at 6:51 pmHey Kim, I would describe these cookies as chewy with a crispy outside. Not cakey.
Tereace Schoeman says
May 7, 2016 at 3:31 amI’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?
Laureen King says
May 8, 2016 at 3:35 pmTereace, I think the closest thing to all-purpose flour would be bread flour.
Jackie M. says
June 16, 2016 at 3:32 pmI 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 .
Laureen King says
June 17, 2016 at 9:23 amHi Jackie, the Reese spread will not firm up enough to stack.
Yvonne Brandt says
August 1, 2017 at 4:03 amWe don’t have Resse here in Denmark. Any other sugguestions to replace them?
Laureen King says
August 1, 2017 at 3:27 pmYvonne, Make a whipped chocolate ganache, or even fluffy chocolate icing would taste great.
Ida says
November 7, 2018 at 5:29 amHi Laureen..any suggestion for a firm spread as to make it easier for me to stack it? Tq😊
Laureen King says
November 8, 2018 at 5:33 amHi Ida, you could use a Hershey Kiss as they harden once cooled.
Jules says
December 7, 2018 at 6:59 amDo they work well if refrigerated dough for day?
Laureen King says
December 8, 2018 at 3:14 pmHi 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.