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    Home » Recipes » Cookies Bars and Squares

    Peanut Butter Thumbprint Cookies

    Sep 13, 2015 by Laureen King

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    Peanut Butter Cookies are a classic, and this recipe is easy to make with a soft cookie inside, crisp on the outside! Perfect for making thumbprint cookies. via @artandthekitchPeanut Butter Cookies are a classic, and this recipe is easy to make with a soft cookie inside, crisp on the outside! Perfect for making thumbprint cookies. via @artandthekitch

    Peanut Butter Thumbprint Cookies with chocolate spread are amazing tasting cookies that are crisp outside and soft inside. They are a perfect combination of chocolate and peanut butter.

    A baking sheet filled with peanut butter cookies topped with a dollop of whipped chocolate.

    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 taste great.

    A baking sheet filled with peanut butter cookies topped with swirl of whipped chocolate.

    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.

    Stack of cubes of peanut butter fudge on brown parchment paper.

    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.

    A baking sheet filled with peanut butter cookies topped with a dollop of whipped chocolate.

    Peanut Butter Thumbprint Cookies

    Laureen King
    Amazing tasting thumbprint Peanut Butter Cookies with a tasty dollop of chocolate.
    4.34 from 15 votes
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    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Course cookies
    Cuisine American
    Servings 36
    Calories 141 kcal

    Ingredients
      

    • ½ cup butter softened
    • ½ cup smooth peanut butter
    • ½ cup granulated sugar
    • ½ cup brown sugar packed
    • 1 egg
    • 2 tablespoon milk
    • 1 teaspoon vanilla
    • 1 ¾ cups all purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup Reese peanut butter chocolate spread jam, nutella, or chocolate ganache also tastes great
    • ⅓ 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.

    Nutrition

    Calories: 141kcalCarbohydrates: 19gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 11mgSodium: 116mgPotassium: 71mgFiber: 1gSugar: 13gVitamin A: 85IUCalcium: 16mgIron: 1mg
    Keyword peanut butter cookies, cookies, thumbprint cookies
    Tried this recipe?Mention @ArtAndTheKitchen or tag #ArtAndTheKitchen!

    Check out some more of my favorite cookie recipes.

    Ultimate Chocolate Chip Cookies

    Ginger Cookies

    Chia Hemp Oatmeal Cookies

    Be sure to follow me and get my latest recipes on Pinterest, Instagram Facebook and Twitter.

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    Peanut Butter Cookies are a classic, and this recipe is easy to make with a soft cookie inside, crisp on the outside! Perfect for making thumbprint cookies. via @artandthekitch

    More Cookies Bars and Squares

    • Three cake pops decorated with colorful candy sprinkles.
      Confetti Cake Pops
    • Fluffy banana cookies on brown parchment lined baking sheet.
      Banana Spice Cookies
    • Stack of Rice Krispie treats with butterscotch center.
      Butterscotch Rice Krispie Squares
    • Cubes of fudge made with oreo cookie pieces.
      Cookies and Cream Fudge
    photo of author laureen

    About Laureen

    I created Art and the Kitchen as a way to share many great, tried and true recipes. My collection of recipes include family favorites and those special recipes handed down from my Mom, Grandma and friends. My recipes range from good old homestyle cooking to exquisite gourmet meals. Read more...

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      Recipe Rating




    1. MrsWhite

      September 23, 2015 at 7:04 pm

      5 stars
      Omgosh, I must try these!! Thanks for the recipe! 🙂

      Reply
      • Laureen King

        September 23, 2015 at 11:55 pm

        Your welcome Mrs White, I'm sure you will love these cookies!

        Reply
      • Peggy McIntire

        December 18, 2021 at 5:23 pm

        5 stars
        Made these with my grandkids but put hershey kisses and they tasted great!!

        Reply
    2. Kim Springer

      December 01, 2015 at 4:47 pm

      Is this chewy, cakey or crunchy cookie?

      Reply
      • Laureen King

        December 01, 2015 at 6:51 pm

        Hey Kim, I would describe these cookies as chewy with a crispy outside. Not cakey.

        Reply
    3. Tereace Schoeman

      May 07, 2016 at 3:31 am

      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?

      Reply
      • Laureen King

        May 08, 2016 at 3:35 pm

        Tereace, I think the closest thing to all-purpose flour would be bread flour.

        Reply
    4. Jackie M.

      June 16, 2016 at 3:32 pm

      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 .

      Reply
      • Laureen King

        June 17, 2016 at 9:23 am

        Hi Jackie, the Reese spread will not firm up enough to stack.

        Reply
    5. Yvonne Brandt

      August 01, 2017 at 4:03 am

      We don't have Resse here in Denmark. Any other sugguestions to replace them?

      Reply
      • Laureen King

        August 01, 2017 at 3:27 pm

        Yvonne, Make a whipped chocolate ganache, or even fluffy chocolate icing would taste great.

        Reply
    6. Ida

      November 07, 2018 at 5:29 am

      4 stars
      Hi Laureen..any suggestion for a firm spread as to make it easier for me to stack it? Tq😊

      Reply
      • Laureen King

        November 08, 2018 at 5:33 am

        Hi Ida, you could use a Hershey Kiss as they harden once cooled.

        Reply
    7. Jules

      December 07, 2018 at 6:59 am

      Do they work well if refrigerated dough for day?

      Reply
      • Laureen King

        December 08, 2018 at 3:14 pm

        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.

        Reply
    8. Ashley

      December 05, 2019 at 10:57 pm

      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.

      Reply
      • Laureen King

        December 06, 2019 at 5:15 am

        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.

        Reply
    9. Cindi

      March 26, 2021 at 12:50 pm

      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 ❤️

      Reply
      • Laureen King

        April 16, 2021 at 6:29 pm

        Thank you, they are one of my husband's favs as well.

        Reply

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    I am Laureen, creator of Art and the Kitchen. On my blog you will find a collection or amazing recipes from homestyle-comfort food, gourmet and exceptional baking recipes! Read more!

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