Chocolate Peanut Butter Thumbprint Cookies

Celebrate your love of chocolate and peanut butter with these soft, sweet Chocolate Peanut Butter Thumbprint Cookies!

Chocolate Peanut Butter Thumbprint Cookies on a white tray

These Chocolate Peanut Butter Thumbprint Cookies begin with soft, chewy chocolate cookies. After they’re baked, then we add a sweet peanut butter cream cheese filling for a wonderful celebration of a flavor combination that just never gets old.

I consider myself quite an advanced appreciator of all things chocolate and peanut butter, and these soft, sweet cookies are one of my favorite ways to enjoy that classic pairing. If you’re a fan, too, then I think you’re going to be absolutely delighted with these cookies.

Chocolate Peanut Butter Thumbprint Cookies served on a white tray

Thumbprint cookies will look their best if they’re all shaped and sized similarly. For the best results shape-wise for the cookies, I recommend using a scoop to portion the dough and then using your hands to roll each dough portion into a ball. That will help ensure a batch of nicely round cookies. If they’re not all quite perfect, don’t worry about it. Even with my best efforts, I still seem to get a few less than perfect cookies.

Unlike a lot of thumbprint cookies, these soft cookies won’t hold an indentation through their baking time. Just bake them normally and then add the indentation when they’re freshly baked. You can use the round end of a mixing spoon, a tart tamper, or any other tool you have to make a circular indentation in the cookies. Just be sure not to press all the way to the bottom of the cookies or they may fall apart.

a white tray filled with Chocolate Peanut Butter Thumbprint Cookies

To finish these cookies, top them with chocolate sprinkles, some chopped chocolate and peanuts, a simple chocolate glaze, or just leave them as they are. In any case, you’ll have a fantastic chocolate and peanut butter treat to enjoy!

Find more cookie recipes in the Recipe Index.

More Chocolate Peanut Butter Cookies

Yield: 30 cookies

Chocolate Peanut Butter Thumbprint Cookies

Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes

Chocolate Peanut Butter Thumbprint Cookies are soft chocolate cookies filled with a sweet peanut butter frosting.

Chocolate Peanut Butter Thumbprint Cookies

Ingredients

For the cookies:

  • 2 cups (240g) all-purpose flour
  • 1/2 cup (42g) unsweetened cocoa powder, sifted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the filling:

  • 3 ounces (85g) cream cheese, softened
  • 3 tablespoons unsalted butter, softened
  • 3 tablespoons creamy peanut butter
  • 1/4 teaspoon vanilla extract
  • 1 cup (110g) confectioners’ sugar, sifted
  • chocolate sprinkles, for garnish

Instructions

To make the cookies:

    1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
    2. Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
    3. Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
    4. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
    5. Using about a tablespoonful (I use a #50 scoop) of dough at a time, roll the dough into balls before placing onto the prepared pans. Bake, one pan at a time, 8 to 10 minutes, or until the cookies are almost set with a soft center. Do not overbake.
    6. Use the rounded end of a mixing spoon, a tart tamper, or other tool to make an indentation in the center of each cookie.
    7. Cool the cookies on the pans for 5 minutes. Then transfer the cookies to a wire rack to cool completely.

To make the filling:

    1. Using an electric mixer on medium speed, beat the cream cheese, butter, peanut butter, and vanilla until thoroughly combined. Gradually add the confectioners’ sugar, and mix until smooth.
    2. Place the filling in a zip-top bag and make a small cut at a bottom corner. Pipe the filling into the indentations in the cooled cookies.
    3. If desired, top each cookie with chocolate sprinkles.

Notes

You may want to place the filled cookies in the refrigerator briefly before serving so the filling will set. Store leftover cookies in the refrigerator, and bring them to room temperature before serving.

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