CHOCOLATE PEANUT BUTTER THUMBPRINT COOKIES
Steps:
- Preheat oven to 375 degrees F.
- In a mixer with a paddle attachment, cream the butter. Add the sugar and continue creaming, then add the vanilla and mix. Mix in the flour and salt. Add the milk and chopped chocolate and mix. Roll into 1 1/2-inch balls and dip the top of the ball in chopped peanuts. Place on a cookie sheet 1 1/2 inches apart and push your thumb in the middle to make a depression. Bake until light golden brown, about 10 to 12 minutes. Let cool while you make the filling.
- To make the filling, over hot water melt the chocolate then stir in the remaining ingredients. Cool 5 minutes then fill the centers of the cookies. Allow to slightly set, approximately 10 minutes.
CHOCOLATE-PEANUT BUTTER THUMBPRINT COOKIE
© 2014 Turner Broadcasting System, Inc. All rights reserved. These thumbprint cookies are the perfect after-school or anytime snack. Your kids will never guess that this cookie is both gluten and dairy free because it doesn't taste like it's missing anything! You can make endless variations of this tasty treat by substituting chocolate spread with jams or honey and spices.
Provided by Turner Broadcasting
Categories Dessert
Time 55m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper, set aside.
- Combine the peanut butter, brown sugar, granulated sugar, vanilla extract and egg in a large bowl and stir until fully combined. Form 24 balls, 1-inch in diameter, and set evenly spaced apart on the prepared baking sheet.
- Bake until lightly browned and crisp on the edges, 15 minutes.
- Remove the cookies from the oven, and cool for 5 minutes. Use your thumb or the back of a spoon to press into the middle of each cookie to create an indent about 1/4-inch deep. Spoon 1/2 teaspoon of the chocolate-hazelnut spread into each cookie indent, refrigerate until the chocolate-hazelnut filling is no longer runny, 10 to 15 minutes.
- Cook's Notes: These tasty cookies last for up to 2 weeks.
Nutrition Facts : Calories 116.8, Fat 6.5, SaturatedFat 1.8, Cholesterol 7.8, Sodium 57.8, Carbohydrate 12.9, Fiber 1, Sugar 11.2, Protein 3
CHOCOLATE AND PEANUT BUTTER THUMBPRINT COOKIES
Make and share this Chocolate and Peanut Butter Thumbprint Cookies recipe from Food.com.
Provided by Crisco Recipes
Categories Dessert
Time 48m
Yield 2 -2 1/2 dozen cookies
Number Of Ingredients 15
Steps:
- HEAT oven to 350ºF. Spray baking sheets with no-stick cooking spray; set aside.
- COMBINE 1/2 cup shortening, sugar, 1 tablespoon milk, 1/2 teaspoon vanilla and egg yolk in medium bowl; beat at medium speed of electric mixer until well blended. Add melted chocolate; mix well. Combine flour and salt; add to chocolate mixture. Mix until blended.
- STIR in chocolate chips. Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheet. Press thumb gently into center of each cookie.
- BAKE 8 minutes. Re-press centers after baking. Remove to cooling rack; cool completely. Spoon or pipe peanut butter cream filling into center of each cookie.
- Peanut Butter Cream Filling: COMBINE 2 tablespoons shortening and peanut butter in medium bowl. Stir until blended. Add powdered sugar; stir well. Add 2 tablespoons milk and 1/2 teaspoon vanilla; stir until smooth. Fill cooled thumbprint cookies.
Nutrition Facts : Calories 1730.7, Fat 105.5, SaturatedFat 31.6, Cholesterol 95.4, Sodium 515.4, Carbohydrate 190.2, Fiber 8.3, Sugar 128.9, Protein 22.4
BROWNIE-PEANUT BUTTER THUMBPRINT COOKIES
Bake the perfect batch of cookies for the holidays, and make these Brownie-Peanut Butter Thumbprint Cookies! Peanut and chocolate are a delicious and dynamic duo in this Brownie-Peanut Butter Thumbprint Cookies recipe.
Provided by My Food and Family
Categories Festive Recipes
Time 2h
Yield 32 servings, 2 cookies each
Number Of Ingredients 9
Steps:
- Microwave butter and 4 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended.
- Add granulated sugar; mix well. Blend in eggs and vanilla. Add flour; mix well.
- Refrigerate 1 hour.
- Heat oven to 350ºF. Shape dough into 64 (1-inch) balls; place 2 inches apart, on baking sheets sprayed with cooking spray.
- Bake 8 min. or just until centers of cookies are set. (Do not overbake). Cool on baking sheet 2 min. Press indentation into center of each cookie. Remove to wire racks. Cool completely.
- Mix 1/2 cup peanut butter and powdered sugar in medium bowl until blended. Add 1/4 cup nuts; mix well. Spoon into indentations in cookies, adding about 1/2 tsp. peanut butter mixture to each.
- Microwave remaining chocolate and peanut butter in small microwaveable bowl 1 to 2 min. or until completely melted when stirred; drizzle over cookies. Sprinkle with remaining nuts. Let stand until chocolate-peanut butter drizzle is firm.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 65 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 15 g, Protein 3 g
PEANUT BUTTER THUMBPRINT COOKIES
Make and share this Peanut Butter Thumbprint Cookies recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 1h10m
Yield 8 dozen
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees.
- In large mixer bowl, beat butter, brown sugar and peanut butter until well blended.
- Add eggs and vanilla; beat well.
- Stir together flour, baking powder and baking soda.
- Gradually add to peanut butter mixture.
- Shape dough into 1 inch balls; roll in chopped peanuts.
- Place on ungreased cookie sheet.
- Bake 8 to 10 minutes or until cookies are just set.
- Press thumb gently in center of each cookie; cool slightly.
- Remove from cooking sheet and cool completely.
- Prepare thumbprint filling:.
- In small mixer bowl; beat cream cheese, corn syrup and vanilla until well blended.
- Add melted chocolate chips, beating well.
- Gradually add powdered sugar; beating until blended and smooth. (Makes about 1 1/3 cups of filling).
- Pipe about 1/2 teaspoon filling into each thumbprint.
- Note: On cooking time I just put 10 minutes because it depends on how many cookies you are able to put on each cookie sheet; how many cookie sheets you have; if you have a double oven, etc.
Nutrition Facts : Calories 1227.3, Fat 74.3, SaturatedFat 28, Cholesterol 119.2, Sodium 706.7, Carbohydrate 128.8, Fiber 7.9, Sugar 79.4, Protein 24.8
CHOCOLATE-PEANUT BUTTER THUMBPRINTS
We made these for my daughter's class cookie-exchange. We wanted to make something a little traditional, but a little fun, too!
Provided by hamlette
Categories Dessert
Time 28m
Yield 30 cookies
Number Of Ingredients 8
Steps:
- Blend first four ingredients.
- Add sifted dry ingredients.
- Form into balls and press down with damp thumb.
- Fill each thumbprint with about 1/2 teaspoon of melted chocolate.
- Bake at 350° for 12-14 minutes.
- Cool in refrigerator or freezer before packaging.
Nutrition Facts : Calories 126.8, Fat 7.2, SaturatedFat 3.5, Cholesterol 15.2, Sodium 125.3, Carbohydrate 15.1, Fiber 0.7, Sugar 10.2, Protein 2.1
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