Peanut Butter Thumbprint Cookies

8 servings
30 min
10 min
723 Kcal





  • Directions:
    1. Preheat oven to 375 degrees. Line baking sheets with parchment paper; set aside.

    2. In a large mixing bowl, combine brown sugar, peanut butter, and butter. Beat at medium speed with an electric mixer until fluffy. Add eggs and vanilla, beating until well combined. Ina small bowl, combine flour, baking soda, and salt. Add flour mixture to sugar mixture, beating until well-combined.

    3. Shape dough into 1-inch balls. Place 2 inches apart on prepared baking sheets. Using your thumb, make an indention in center of each cookie. Bake for 7 minutes. Remove from oven; press indention down again. Return to oven, and bake for 1 to 2 minutes more, or until set. Let cool on pan 2 minutes. Remove from pan, and let cool completely on wire racks.

    4. In a small bowl, microwave chocolate morsels on High in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 1 minute total). Spoon about 1 teaspoon melted chocolate into center of each cookie. Let stand until set.

Nutritional informations:

for 1 serving / for 100 g


Nutritional information for 1 serving (147g)
Calories: 723Kcal
  • Carbo: 71.8g
  • Total fat: 41.5g
  • Saturated fat: 20.5g
  • Proteins: 11.6g
  • Fibers: 6.2g
  • Sugar: 55.3g
  • ProPoints: 20
  • SmartPoints: 33




We always cook this,,,so tasty.

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California John
California John, 17/08/2010

Good idea. But I once had a recipe, which said , to gently press the chocolate into indentation while cookies are hot. And I have one where it says to place a marshmallow in the indentation and bake a 1 to 2 minutes longer. But I'll try this one, soon as I have a printer. But i think it might be too time consuming to make these cookies, some place, other than my own kitchen, unless I'm alone.

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