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How to Make Ghirardelli Chocolate-Peanut Butter Thumbprint Cookies - A Step-by-Step Guide

If you're a fan of the classic combination of chocolate and peanut butter, then you're going to love these Ghirardelli Chocolate-Peanut Butter Thumbprint Cookies. These indulgent cookies are made with a rich and creamy peanut butter dough that's rolled in crunchy chopped peanuts and then topped with a decadent Ghirardelli chocolate square.

The result is a melt-in-your-mouth cookie that's perfect for satisfying your sweet tooth. Whether you're hosting a holiday party, looking for a del...

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Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup creamy peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 (12 ounce) bag Ghirardelli Semi-Sweet Chocolate Baking Chips
  • ¼ cup heavy cream
  • 2 tablespoons salted butter
  • 1 (11 ounce) package Ghirardelli Grand Semi-Sweet Chocolate Baking Chips

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Additional Time: 2 hrs 50 mins
  • Total Time: 3 hrs 35 mins
  • Servings: 108
  • Yield: 9 dozen

  • 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.

    • Nutrition

    91 cal.

    • Total Fat: 5g
    • Saturated Fat: 3g
    • Cholesterol: 9mg
    • Sodium: 38mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 0g
    • Total Sugars: 6g
    • Protein: 1g
    • Calcium: 6mg
    • Iron: 0mg
    • Potassium: 24mg

    Categories

    Dessert recipes
    Baking recipes
    Cookie recipes
    Chocolate recipes
    Peanut butter recipes