Chocolate And Peanut Butter Thumbprint Cookies Recipes

CHOCOLATE-PEANUT BUTTER THUMBPRINT COOKIE

Steps:

• Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper, set aside.
• Combine the peanut butter, brown sugar, granulated sugar, vanilla extract and egg in a large bowl and stir until fully combined. Form 24 balls, 1-inch in diameter, and set evenly spaced apart on the prepared baking sheet.
• Bake until lightly browned and crisp on the edges, 15 minutes.
• Remove the cookies from the oven, and cool for 5 minutes. Use your thumb or the back of a spoon to press into the middle of each cookie to create an indent about 1/4-inch deep. Spoon 1/2 teaspoon of the chocolate-hazelnut spread into each cookie indent, refrigerate until the chocolate-hazelnut filling is no longer runny, 10 to 15 minutes.

CHOCOLATE PEANUT BUTTER THUMBPRINTS

Steps:

• In a large bowl, cream shortening and sugar. Beat in the egg yolks, milk, melted chocolate and vanilla. Combine flour and salt; gradually add to chocolate mixture. Stir in chocolate chips. Roll into 1-in. balls., Place 2 in. apart on greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Bake at 350° for 11-13 minutes or until firm. Remove to wire racks to cool completely., Meanwhile, for filling, in a small bowl, beat peanut butter and shortening until combined. Beat in the confectioners' sugar, milk and vanilla until smooth. Fill cookies with filling. Store in an airtight container.

GHIRARDELLI CHOCOLATE-PEANUT BUTTER THUMBPRINT COOKIES

Steps:

• 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, one at a time, beating just until incorporated after each addition. Beat in vanilla.
• 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.
• Preheat the oven to 350 degrees 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.
• 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.
• Prepare the Filling: Place first bag of Ghirardelli Semi-Sweet Chocolate Baking Chips, heavy cream, and butter in a medium-size microwaveable 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 filling to a piping bag or a heavy-duty zip-top 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 onto the filling of each cookie. Let stand until chocolate filling is firm, about 1 hour.

PEANUT BUTTER THUMBPRINT COOKIES I

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, cream the shortening and sugar. Blend in peanut butter, salt, egg, vanilla and flour. Mix well.
• Shape dough into balls about 1 inch in diameter. Press your thumb into the center of each ball, creating a 1/2 inch depression.
• Bake for 12 to 15 minutes and cool on a rack. Fill the centers with a tart jelly/fruit preserve.

CHOCOLATE PEANUT THUMBPRINTS

Steps:

• Heat oven to 375°F. Beat granulated sugar, butter, vanilla, chocolate and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.
• Shape dough by tablespoonfuls into balls. Place about 3 inches apart on ungreased cookie sheet. Press thumb or end of wooden spoon into center of each cookie to make indentation, but do not press all the way through.
• Bake 8 to 10 minutes or until firm. Quickly remake indentations with end of wooden spoon if necessary. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• Mix peanut butter and powdered sugar. Fill each thumbprint with about 1 teaspoon peanut butter mixture or jelly. Sprinkle with peanut brittle.

BROWNIE-PEANUT BUTTER THUMBPRINT COOKIES

Steps:

• Microwave butter and 4 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended.
• Add granulated sugar; mix well. Blend in eggs and vanilla. Add flour; mix well.
• Refrigerate 1 hour.
• Heat oven to 350ºF. Shape dough into 64 (1-inch) balls; place 2 inches apart, on baking sheets sprayed with cooking spray.
• Bake 8 min. or just until centers of cookies are set. (Do not overbake). Cool on baking sheet 2 min. Press indentation into center of each cookie. Remove to wire racks. Cool completely.
• Mix 1/2 cup peanut butter and powdered sugar in medium bowl until blended. Add 1/4 cup nuts; mix well. Spoon into indentations in cookies, adding about 1/2 tsp. peanut butter mixture to each.
• Microwave remaining chocolate and peanut butter in small microwaveable bowl 1 to 2 min. or until completely melted when stirred; drizzle over cookies. Sprinkle with remaining nuts. Let stand until chocolate-peanut butter drizzle is firm.

PEANUT BUTTER CHOCOLATE THUMBPRINTS

Steps:

• In a large bowl, use an electric hand mixer to cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the egg and vanilla. In a separate bowl, combine the flour and salt. Beat the dry mixture into the creamed mixture just until slightly combined. Finish by mixing with a wooden spoon until crumbly and then use your hands to work it into a soft dough.
• Preheat the oven to 350 degrees F.
• Use a medium cookie scoop or spoon to scoop the dough out and roll into 1-inch balls, and place balls 2-inches apart on parchment paper lined or ungreased cookie sheets. Make an indention in the center of each cookie using your thumb or index finger. Use your fingers to reshape the cookie and smooth out any large cracks.
• Bake for 11 to 12 minutes, until lightly golden brown on the bottoms. Cookies will seem soft but will set up as they cool. Immediately transfer the cookies to a wire rack to cool as soon as they come out of the oven. Allow to cool completely before filling with the ganache.
• Pour the heavy cream and corn syrup into a small heavy-bottomed saucepan and bring to a low simmer over MEDIUM heat. Remove the pan from the heat just before the cream begins to boil. Add the chocolate chips, but do not stir. Let the mixture stand, off the heat, for 5 minutes, and then stir until completely smooth. Allow the ganache to cool for 15 minutes.
• Fill each thumbprint with about 1 teaspoon of ganache. To easily fill thumbprints, pour ganache into a plastic storage bag and snip the corner for easy dispensing. You can also use a plastic squeeze bottle to dispense or just use a small spoon.

CHOCOLATE AND PEANUT BUTTER THUMBPRINT COOKIES

Steps:

• HEAT oven to 350ºF. Spray baking sheets with no-stick cooking spray; set aside.
• COMBINE 1/2 cup shortening, sugar, 1 tablespoon milk, 1/2 teaspoon vanilla and egg yolk in medium bowl; beat at medium speed of electric mixer until well blended. Add melted chocolate; mix well. Combine flour and salt; add to chocolate mixture. Mix until blended.
• STIR in chocolate chips. Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheet. Press thumb gently into center of each cookie.
• BAKE 8 minutes. Re-press centers after baking. Remove to cooling rack; cool completely. Spoon or pipe peanut butter cream filling into center of each cookie.
• Peanut Butter Cream Filling: COMBINE 2 tablespoons shortening and peanut butter in medium bowl. Stir until blended. Add powdered sugar; stir well. Add 2 tablespoons milk and 1/2 teaspoon vanilla; stir until smooth. Fill cooled thumbprint cookies.

CHOCOLATE PEANUT BUTTER THUMBPRINT COOKIES

Steps:

• Preheat oven to 375 degrees F.
• In a mixer with a paddle attachment, cream the butter. Add the sugar and continue creaming, then add the vanilla and mix. Mix in the flour and salt. Add the milk and chopped chocolate and mix. Roll into 1 1/2-inch balls and dip the top of the ball in chopped peanuts. Place on a cookie sheet 1 1/2 inches apart and push your thumb in the middle to make a depression. Bake until light golden brown, about 10 to 12 minutes. Let cool while you make the filling.
• To make the filling, over hot water melt the chocolate then stir in the remaining ingredients. Cool 5 minutes then fill the centers of the cookies. Allow to slightly set, approximately 10 minutes.