Chocolate Peanut Butter Thumbprint Cookies
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    Ghirardelli Chocolate-Peanut Butter Thumbprint Cookies

      Servings:   9 dozen
      Time:  10-11 mins per batch of cookies


      1 cup (8 oz.) unsalted butter, softened
      1 cup granulated sugar
      1 cup packed light brown sugar
      1 cup creamy peanut butter
      2 large eggs
      1 tsp. vanilla extract
      3 cups (about 12 3/4 oz.) all-purpose flour
      1 tsp. baking soda
      ½ tsp. baking powder
      ½ tsp. kosher salt

      1 (12-oz.) pkg. Ghirardelli Semi-Sweet Chocolate Baking Chips
      ¼ cup heavy cream
      2 Tbsp. salted butter
      1 (11-oz.) pkg. Ghirardelli Grand Semi-Sweet Chocolate Baking Chips


    1. Prepare the Cookies: Beat butter, granulated sugar, brown sugar, and peanut butter with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth, 1 to 2 minutes. Add eggs, 1 at a time, beating just until incorporated after each addition. Beat in vanilla. 
    2. Whisk together flour, baking soda, baking powder, and salt in a medium bowl; gradually add to butter mixture, beating on low speed just until blended and smooth. Cover and chill 1 hour. 
    3. Preheat oven to 350°F. Scoop dough into balls using a 1-inch cookie scoop (about 1/2 tablespoon); place 2 inches apart on parchment paper-lined baking sheets. Press your thumb or the end of a wooden spoon into center of each ball, forming an indentation. (Keep unused dough chilled while baking cookies.)
    4. Bake, in batches, in preheated oven until lightly browned, 10 to 11 minutes. Cool on baking sheets 5 minutes; transfer to wire racks. Lightly press your thumb into indentations again while cookies are warm to reinforce shape. Cool completely, about 30 minutes. 
    5. Prepare the Filling: Place Ghirardelli Semi-Sweet Chocolate Baking Chips, heavy cream, and butter in a medium-size microwavable bowl, and microwave on MEDIUM (50% power) until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds. Let stand 15 minutes. Transfer mixture to a piping bag or a heavy-duty ziplock bag with 1/2 inch snipped from 1 corner. Pipe Filling into indentation in each cookie (about 1 teaspoon per cookie). Press 3 Ghirardelli Grand Semi-Sweet Chocolate Chips into Filling of each chocolate peanut butter thumbprint cookie. Let stand until chocolate Filling is firm, about 1 hour.

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