Another weekend, another peanut butter and chocolate craving. This time, I’m going to try thumbprint cookies.
Now, the nice lady from whom I got the recipe made these teeny, tiny divots and used only the barest amount of filling per cookie. Not me. The first thing I did when making them was double the filling recipe. Even though my cookies crack a little more from the deeper indention, it is worth it to have the extra filling.
I’m out of corn syrup so I did a one for one substitution with cane syrup. Had I wanted a slightly more neutral flavor, I could have used agave nectar instead.
Peanut Butter Chocolate Thumbprint Cookies
Peanut Butter Cookies:
1 ½ cup all purpose flour
3/4 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, softened
½ cup firmly packed brown sugar
½ cup granulated sugar
½ cup crunchy peanut butter
1 large egg
1 teaspoon praline pecan liquor (or vanilla)
4 ounces semi-sweet chocolate baking bars
4 tablespoons unsalted butter, softened
1 ½ teaspoons cane syrup (or corn syrup)
Preheat oven to 350 degrees.
Stir together flour, baking soda, baking powder and salt. Set aside.
In a mixing bowl, beat butter with the sugars until light and fluffy. Add in the peanut butter, egg and liquor (or vanilla), mixing well after each addition. Gradually add in the flour mixture and mix until combined.
Pinch off pieces of dough and roll into 1 inch balls. Place at least 1 inch apart on two ungreased baking sheets.
Bake for 10 minutes. Use a pestle or the back of a spoon to make indentions in each of the cookies. Switch and rotate pans when returning to the oven. Bake for 6 minutes more. When you remove from the oven, you may need to remake the indentions. Transfer the cookies to a wire rack to cool completely.
Melt together over a water bath the chocolate, butter, and syrup. Stir until the chocolate is completely melted and the mixture is smooth. Remove from the heat and let cool slightly.
Use a spoon to fill each indention with the chocolate. Let the chocolate filling cool and harden completely – you can put the cookies in the fridge to speed that process up.
Store in an airtight container.