Chocolate-Peanut Butter Thumbprint Cookie

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.]

Total Time:
55 min
Prep:
20 min
Inactive:
20 min
Cook:
15 min

Yield:
24 cookies
Level:
Easy

NUTRITION INFO
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
Directions
Watch how to make this recipe.
  • 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.

Cook's Note: These tasty cookies last for up to 2 weeks.


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