Chocolate-Peanut Butter Thumbprint Cookie

Name: Chocolate-Peanut Butter Thumbprint Cookie
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 24 cookies
Ingredients: 1 cup crunchy peanut butter; 1/2 cup firmly packed light brown sugar; 1/2 cup granulated sugar; 1/2 teaspoon vanilla extract; 1 large egg; 1/4 cup chocolate-hazelnut spread

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Level: Easy
Total: 55 min

Prep: 20 min
Inactive: 20 min
Cook: 15 min

Yield: 24 cookies

These thumbprint cookies are the perfect after-school or anytime snack. Your kids will never guess that this cookie is both gluten and dairy free because it doesn't taste like it's missing anything! You can make endless variations of this tasty treat by substituting chocolate spread with jams or honey and spices.

Level: Easy
Total: 55 min

Prep: 20 min
Inactive: 20 min
Cook: 15 min

Yield: 24 cookies

Ingredients

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1 cup crunchy peanut butter

1/2 cup firmly packed light brown sugar

1/2 cup granulated sugar

1/2 teaspoon vanilla extract

1 large egg

1/4 cup chocolate-hazelnut spread

Directions

Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper, set aside.
Combine the peanut butter, brown sugar, granulated sugar, vanilla extract and egg in a large bowl and stir until fully combined. Form 24 balls, 1-inch in diameter, and set evenly spaced apart on the prepared baking sheet.
Bake until lightly browned and crisp on the edges, 15 minutes.
Remove the cookies from the oven, and cool for 5 minutes. Use your thumb or the back of a spoon to press into the middle of each cookie to create an indent about 1/4-inch deep. Spoon 1/2 teaspoon of the chocolate-hazelnut spread into each cookie indent, refrigerate until the chocolate-hazelnut filling is no longer runny, 10 to 15 minutes.