Peanut Butter Thumbprint Cookies With Chocolate Filling

By Diana Rattray

southernfood.about.com

Peanut Butter Thumbprints

Photo © Diana Rattray

These buttery peanut butter cookies are filled with a simple chocolate ganache. The ganache is made with semisweet chocolate chips, but you could fill the
cookies with a strawberry or raspberry jam.

Cook Time: 14 minutes

Total Time: 14 minutes

Yield: Makes About 4 Dozen Cookies

Ingredients:

• 4 ounces (1/2 cup) unsalted butter, softened
• 2/3 cup brown sugar, firmly packed
• 1/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup creamy peanut butter, room temperature
• 2 cups (9 ounces) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• Chocolate Ganache
• 3/4 cup semisweet chocolate chips
• 1 tablespoon whipping cream
• 2 teaspoons corn syrup
• 2 teaspoons unsalted butter

Preparation:

Peanut Butter Cookies
Heat the oven to 350°. Line baking sheet(s) with parchment paper or a silicone baking mat.

In a mixing bowl with an electric mixer, beat the butter, brown sugar, and granulated sugar together until smooth and well blended, about 1 1/2 to 2 minutes. Scrape down the sides of
the bowl frequently.

Add the egg and vanilla; beat until well blended. Again scrape down the sides of the bowl.

Measure the flour, baking soda, and salt; put into a small bowl and whisk to blend.

Add the flour mixture to the butter and sugar mixture; blend on low speed until thoroughly combined. Scrape down the sides of the bowl.

Using a small cookie scoop, mound cookie dough onto the prepared baking sheets, spacing
about 1 1/2 inches apart. If you don't have a scoop, use a tablespoon and briefly shape into
balls with your hands.

Using the end of a wooden spoon or other utensil, make an indention in the center of each
mound about 3/4- to 1-inch in diameter.

Bake for about 12 to 16 minutes, until firm and nicely browned around the edges and on the bottoms. Remove from the oven and use the wooden spoon or other utensil to gently tamp
down the original "thumbprint" indentation.

Repeat shaping and baking the remaining cookies until all of the cookie dough is used.

Cool the cookies and fill each with a little of the slightly cooled chocolate ganache
(directions below).

Makes about 4 dozen cookies.

Chocolate Ganache
Set a heatproof bowl or double boiler insert over a pan of just barely simmering water. Do
not let the bowl touch the water. Add the chocolate chips, cream, corn syrup and butter;
heat, stirring occasionally, until the chocolate mixture is melted and smooth. Remove the
ganache from the heat and let cool for about 10 to 15 minutes, until thick but not too firm.
Use it to fill thumbprint cookies.