Ghirardelli Chocolate-Peanut Butter Thumbprint Cookies

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Peanut butter and chocolate meet here with the elevated--but easy!--upgrade of a rich, chocolaty ganache center. Soft on the inside and slightly crisp on the outside, this delicious treat creates a melt-in-your-mouth experience that's perfect for a cookie swap, teachers' gifts, or to treat your neighbors. Or keep all to yourself and serve with vanilla ice cream.

1
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

Ingredients

Cookies:

  • 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

Filling:

  • 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

Directions

  1. 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.

  2. 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.

  3. Preheat the oven to 350 degrees F.

  4. 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.

  5. 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.

  6. 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.

  7. Transfer filling to a piping bag or a heavy-duty zip-top bag with 1/2 inch snipped from 1 corner.

  8. 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 Facts (per serving)

91 Calories
5g Fat
11g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 108
Calories 91
% Daily Value *
Total Fat 5g 7%
Saturated Fat 3g 13%
Cholesterol 9mg 3%
Sodium 38mg 2%
Total Carbohydrate 11g 4%
Dietary Fiber 0g 1%
Total Sugars 6g
Protein 1g
Calcium 6mg 0%
Iron 0mg 1%
Potassium 24mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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