Chocolate Peanut Butter Thumbprint Cookies

Whether you’re pairing them with a cup of tea, sharing them at a holiday party, or sneaking one (or three) straight off the cooling rack, these cookies bring a bite of pure homemade happiness.

Chocolate Peanut Butter Thumbprint Cookies

Chocolate Peanut Butter Thumbprint Cookies

Recipe by CamilleCourse: Dessert
Servings

18

cookies

Ingredients

  • FOR THE COOKIES

  • 1½ cups plus 2 Tbsp. all-purpose flour

  • ⅛ tsp. salt

  • ¼ cup canola oil

  • ¼ cup pure maple syrup

  • 3 Tbsp. creamy natural peanut butter (stirred well)

  • 1 tsp. vanilla extract

  • FOR THE FILLING:

  • ½ cup dark chocolate chips

  • 2 tablespoons creamy natural peanut butter (stirred well)

  • flaky sea salt, for sprinkling

Directions

  • FOR THE COOKIES
  • In a medium bowl, whisk together the flour and salt. In another medium bowl, whisk together the oil, maple syrup, peanut butter and vanilla extract until smooth.
  • Add the dry ingredients to the bowl with the wet and mix until combined. Transfer the bowl to the refrigerator and chill for 45 minutes.
  • Meanwhile, preheat the oven to 350ºF. Line a large baking sheet with parchment paper and set aside.
  • Shape the chilled dough into a heaping tablespoons of dough. Place on the prepared baking sheet about 1½ to 2 inches apart. Use a wine cork to make a deep indentation in the center of each cookie.
  • Bake for about 12 minutes, until set. As soon as the cookies come out of the oven, use the wine cork again to reinforce the well in the center of each cookie.
  • Let the cookies cool for about 5 minutes, then transfer to a wire rack to cool completely before filling.
  • FOR THE FILLING
  • Add the chocolate chips and peanut butter to a small pot on the stovetop. Heat at low temperature, stirring until the mixture is smooth.
  • Spoon some of the filling into the center of each cooled cookie. Top immediately with a sprinkle of sea salt.
  • Let the cookies stand until the chocolate is set.