I know peanut butter blossoms are super popular this time of year (you know, the peanut butter cookies with the hershey’s kisses in the middle) but….confession: I don’t like them. And it’s because the chocolate is hard. (Also because hershey’s kisses are noooooot my chocolate of choice. Ever.) The chocolate in the middle of a cookie should be gooey and melted – RIGHT? Right. So when I set out to make these peanut butter thumbprints, I wanted the peanut-butter-cup-middle to just be warm and drippy and have that OMG-eyeroll-this-is-so-good effect. Maybe dramatic. But you know.
These peanut butter cup thumbprint cookies are soft, thick, slightly salty for that Reese’s effect, and perfectly peanut buttery (I think we’ve all had a peanut butter cookie that doesn’t actually taste like peanut butter and ISN’T THAT THE WORST?) Anyway. I’m literally obsessed with these cookies. They are so freaking yummy.
- I like to use Justin’s dark chocolate peanut butter cups for this recipe, but Trader Joe’s brand dark chocolate peanut butter cups will also work! (Or really any other peanut butter cups you can find.)
- I see you, person-that-likes-to-skip-chilling-the-cookie-dough. I hear you. But please, don’t skip the chilling for these guys! It helps them maintain their shape & thickness!! One hour really isn’t too long. Promise. <3
I’m so excited to be sharing the recipe for these peanut butter cup thumbprint cookies today alongside a bunch of other bloggers for the 2017 #CookieSwapParty!! 13 incredibly talented ladies are sharing some jaw-dropping DELISH cookie gems this year – be sure to check them out!
Madeline Hall – Snowflake Chocolate Sugar Cookies
Katherine in Brooklyn – Cranberry Jam Linzer Cookies
lyndsey eden – Orange Zest and Almond Chocolate Shortbread Cookies
Conscious Eating with Rui – Snickerdoodle Mexican Wedding Cookies
Nommable – Nutmeg Nutella Rice Krispies
Wood and Spoon – Soft Frosted Sugar Cookies
Pumpkin & Peanut Butter – Gluten Free Gingerdoodle Blondies
Seek Satiation – Cinnamon Chocolate Dipped Shortbread
This Brown Kitchen – Chocolate Holiday Nankhatai Cookies
Bappy Girl – Strawberry and Blueberry Meringues
The Table of Contents – Sesame Almond Ginger Lace Cookies
Gracepcheng – Vegan Chocolate Chip Cookies
Jenna Hazel – Soft Vegan Gingerbread Cookies
- ½ c creamy peanut butter (not “natural-style” peanut butter - you want to use a typical american peanut butter like Jif or Skippy)
- ½ c unsalted butter, room temperature
- ¾ c dark brown sugar, tightly packed
- 1 large egg
- 1 t vanilla extract
- ½ t baking soda
- ½ t fine sea salt
- 1 ½ c all-purpose flour
- 24 mini dark chocolate peanut butter cups
- In a large bowl, cream together peanut butter and butter until smooth with a hand mixer. Add in dark brown sugar, egg, and vanilla, and beat until smooth. Add in baking soda, salt, and flour, and mix until combined.
- Scoop dough into balls and let chill in the refrigerator on a flat surface for at least one hour or up to two days. At this step, you could also freeze the dough.
- Preheat oven to 350. Line a baking sheet with parchment paper or a nonstick baking mat. Bake for 9-10 minutes. The cookies will appear puffy and slightly underdone. Once out of the oven, place a peanut butter cup in the center of each cookie. Let set on the baking sheet, then transfer to a wire rack to cool completely.