Name: Peanut butter thumbprint cookies recipe by Swapna Sunil at BetterButter
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10
Ingredients: All purpose flour 1 1/2 cups; Baking Soda 1 teaspoon; Salt 1/2 teaspoon; Unsalted butter, room temperature 1/2 stick; Smooth peanut butter 1 cup; Granulated sugar 1/2 cup; Packed dark-brown sugar 1/2 cup; Eggs 2; Vanilla extract 1 teaspoon; For rolling the cookies : 1/2 cup (100 grams) granulated sugar; For Chocolate Ganache : 120grams : semisweet chocolate; whipping cream 1/2 cup

ABOUT Peanut butter thumbprint cookies RECIPE

Peanut butter cookies are fun and easy to make with minimal ingredients and just ten minutes of baking time. How cool is that ? Peanut butter and chocolate is a perfect flavor combination and taste absolutely divine. The peanut butter is not overwhelming but it does add its unique taste to these delicious cookies. They can be quite addictive so make sure to share them with your loved ones if you don’t want to end eating them all by yourself. :)

Ingredients Serving: 10

All purpose flour 1 1/2 cups
Baking Soda 1 teaspoon
Salt 1/2 teaspoon
Unsalted butter, room temperature 1/2 stick
Smooth peanut butter 1 cup
Granulated sugar 1/2 cup
Packed dark-brown sugar 1/2 cup
Eggs 2
Vanilla extract 1 teaspoon
For rolling the cookies : 1/2 cup (100 grams) granulated sugar
For Chocolate Ganache : 120grams : semisweet chocolate
whipping cream 1/2 cup

Instructions

In a bowl whisk together the flour, baking powder and salt. Set aside.
In another bowl add the peanut butter, butter, granulated sugar and dark brown sugar. Using an electric mixer or a wooden spoon , mix well until creamy.
Incorporate vanilla extract and eggs one at a time. Gradually add flour mixture, and mix until just combined.
If the batter is too soft to roll into balls, refrigerate for about 30-60 minutes
Preheat oven to 350 F (180C). Line 2 baking sheets with parchment paper.
Take equal portions of dough using an ice cream scoop and form into balls. Roll them into sugar and place on the prepared baking sheets.
Use your thumb to make an indentation into the center of each cookie.
Bake until slightly golden for 10-12 minutes. Transfer cookies to cooling racks to cool completely.
While still warm press again the center of each cookie if necessary While they cool prepare the chocolate ganache.
Heat the cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate.
Let sit one minute, then stir until smooth. Let it cool for 5 minutes before filling the cookies.
Fill the cookies with chocolate ganache and let it set before serving.They can also freeze well up to 2 weeks.

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