These are really good and I'm surprised no one came up with this idea before.....Thumbprints are tweaked so frequently. Of the 4 Christmas cookies I make, these will be added to the list going forward.....hubby LOVED them. They are nice and moist, like a brownie should be and the kick of pb is an added pleasure!
Chocolate Peanut Butter Thumbprint Cookies
Photo: Leigh Beisch; Styling: Dan Becker
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Amount per serving
- Calories: 105
- Calories from fat: 59%
- Protein: 2.2g
- Fat: 7g
- Saturated fat: 3.2g
- Carbohydrate: 12g
- Fiber: 1g
- Sodium: 42mg
- Cholesterol: 19mg
- 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
- 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.
- Make ahead: Batter up to 1 day; baked cookies up to 2 days, airtight.
- Note: Nutritional analysis is per cookie.
Total time does not include chilling and cooling time.
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