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Chocolate Peanut Butter Thumbprint Cookies

Photo: Leigh Beisch; Styling: Dan Becker
Total time 30 mins
Yield Makes about 40 cookies
These little cookies are the perfect combination of classic chocolate and peanut butter.This recipe goes with: Hazelnut Nutella Sandwich Cookies, Chocolate Peppermint Patty Cookies, Double Chocolate Cookies, Chocolate Decadence Cookies 

Ingredients

  • 10 ounce bittersweet chocolate, chopped
  • 2 ounces unsweetened chocolate, chopped
  • 1/4 cup unsalted butter, cut into chunks
  • 3 large eggs, at room temperature
  • 1 cup sugar
  • 3/4 cup flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup peanut butter

Nutrition Information

  • calories 105
  • caloriesfromfat 59 %
  • protein 2.2 g
  • fat 7 g
  • satfat 3.2 g
  • carbohydrate 12 g
  • fiber 1 g
  • sodium 42 mg
  • cholesterol 19 mg

How to Make It

  1. Put chocolates and butter in a medium metal bowl and set bowl over a pan filled with 1 in. of simmering water. Cook, stirring occasionally, until melted, then remove from heat and let cool slightly. Whisk in eggs and sugar, mixing until combined. Then whisk in flour, baking powder, and salt. Chill dough, covered, until firm, about 2 hours.

  2. Let dough sit at room temperature 15 minutes. Meanwhile, preheat oven to 350° and line 2 baking sheets with parchment paper. Scoop 1 tbsp. portions of dough, rolling each into a ball, and put onto sheets 1 in. apart. Press your thumb into the center of each cookie ball, making a small well. Fill a resealable plastic bag with peanut butter. With scissors, snip off 1 corner of bag and squeeze about 1/2 tsp. peanut butter from bag into each well.

  3. Bake cookies until they no longer look wet on top, about 8 minutes. Let cool on baking sheets.

  4. Make ahead: Batter up to 1 day; baked cookies up to 2 days, airtight.

  5. Note: Nutritional analysis is per cookie.

Cook's Notes

Total time does not include chilling and cooling time.