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Forever on a quest to add to my chocolate-peanut butter repertoire, I set out this week to bake some peanut butter and chocolate filled thumbprints. As I'm sure you know, thumbprints are shortbread-like cookies which are rolled into tiny balls and plunged with a finger (index for me) so that they can be filled before baking or emerge from the oven with a filling-ready divot. The peanut butter version are most commonly seen with a big chocolate Hershey's Kiss pressed into the center. But I wanted a deeper chocolate flavor, so I chose to fill the cookies with a rich ganache.
These cookies are super peanut-buttery with a strong brown sugar flavor. They can be made even more peanut-y if you roll the bottoms in crushed peanuts before baking (something I would have done if I'd remembered to look at my shopping list while in the supermarket.) However, even without the extra peanuts, they're pretty much perfect; a sweet little cookie all on their own.
Chocolate brings these cute thumbprints to a ridiculously addictive level, with a pool of satiny chocolate and cream spooned into each cookie. I waited to fill the cookies until after they baked because I didn't want the ganache to cook. Luckily this batch makes a good amount (4 dozen), so there's plenty to go around even after this baker has had her fill.
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About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter.
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