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