Peanut Butter Thumbprint Cookies Recipe

Ingredients

• 115 g unsalted butter (room temperature)
• 140 g light brown sugar
• 130 g smooth peanut butter
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• 210 g plain flour (all-purpose)
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 110 g salted roasted peanuts (finely chopped)
• 200 g milk chocolate (finely chopped)
• 100 ml double cream (heavy cream)

Instructions

1. 1

   --- Make Peanut Butter Thumbprint Cookies ---

2. 2

   Cream butter and sugar. Line two cookie sheets with parchment paper and preheat the oven to 180°C (350°F). Add the butter and light brown sugar to the bowl of an electric stand mixer and beat on medium speed for 2 minutes or so until pale and creamy.

3. 3

   Mix in peanut butter, egg and vanilla. Add the peanut butter, egg and vanilla extract into the bowl and beat for one minute, until smooth.

4. 4

   Sift in dry ingredients and mix. Directly into the mixing bowl, sift in the flour, baking soda and salt. Mix on low speed until a dough forms.

5. 5

   Scoop into balls. Scoop a full tablespoon of dough and roll into 2.5cm (1-in) sized balls in between the palm of your hands until smooth.Roll balls in the finely chopped peanuts and gently flatten the ball until it resembles a hockey puck. Place cookies 5 cm (2-in) apart on the prepared baking sheets.

6. 6

   Indent and bake. Use your thumb to press an indent in the centre of each cookie.Bake the cookies for between 8-10 minutes. Remove the tray from the oven and whilst hot, use the back of a teaspoon to press in deeper indents. Set the tray aside for the cookies to cool.

7. 7

   --- Make chocolate ganache and fill ---

8. 8

   Make the chocolate ganache whilst the cookies are baking. Heat the cream gently in a small saucepan on the stove top until just simmering. Add in the chopped chocolate and stir until fully melted and smooth. Refrigerate the filling to cool, stirring intermittently, just enough for a dollop to hold it's shape. It takes about 15 minutes to thicken.

9. 9

   Dollop onto cookies. Using a teaspoon, dollop chocolate ganache into the indent of each cookie. Once filled, set cookies aside for the filling to firm up. An option is to sprinkle with flaked salt too.