Peanut Butter Chocolate Thumbprint Cookies

Name: Peanut Butter Chocolate Thumbprint Cookies
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 48
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 1 teaspoons baking soda; 113 grams bittersweet chocolate, finely chopped; 237 milliliters creamy peanut butter (see note); 1 large egg; 177 grams 1/4 cups all-purpose flour; 118 milliliters heavy cream; 132 grams 2/3 cup packed light brown sugar; 1 teaspoons salt; 99 grams tablespoons unsalted butter, softened; 2 teaspoons vanilla extract

For 13 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This recipe makes 48 servings with 94 calories, 2g of protein, and 6g of fat each. A mixture of butter, salt, egg, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 375°F. Line two baking sheets with parchment paper. In bowl of standing mixer fitted with paddle attachment, mix butter, sugar, and salt on medium speed until combined and creamy.

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Butter

Sugar

Salt

Equipment you will use

Baking Paper

Baking Sheet

Blender

Bowl

Oven

Mix in peanut butter until combined, then egg and vanilla.

Ingredients you will need

Peanut Butter

Vanilla

Egg

In small bowl, stir flour with baking powder and baking soda.

Ingredients you will need

Baking Soda

All Purpose Flour

Equipment you will use

Bowl

Add to peanut butter mixture on low speed until just combined.

Ingredients you will need

Peanut Butter

Form 48 balls of dough, each about 2 teaspoons volume. Space evenly on cookie sheets, 2 inches apart (about 24 per pan). Press finger deeply into center of each dough ball.

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Dough

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Baking Sheet

Frying Pan

Bake until golden brown and crisp, 10 to 12 minutes, rotating pans halfway through baking. Allow to cool completely.

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Oven

Using microwave or in a bowl set over a pan of simmering water, melt chocolate with cream, stirring gently until smooth.

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Chocolate

Cream

Water

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Microwave

Bowl

Frying Pan

Let cool until the mixture is the consistency of soft pudding. Using two small spoons, spoon the chocolate mixture into each cookie.

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Chocolate

Let cookies sit until ganache is set. Cooled cookies can be stored in an airtight container at room temperature for up to 5 days. To stack, place a layer of parchment paper between each layer of cookies.

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Equipment you will use

Baking Paper