Recipe courtesy of Turner Broadcasting System
Chocolate-Peanut Butter Thumbprint Cookie
- Level: Easy
- Yield: 24 cookies
-
- Nutritional Analysis
- Per Serving
- Calories
- 127 calorie
- Total Fat
- 7.5 grams
- Saturated Fat
- 2.9 grams
- Cholesterol
- 8 milligrams
- Sodium
- 56 milligrams
- Carbohydrates
- 13.1 grams
- Dietary Fiber
- 1 grams
- Protein
- 3.3 grams
- Sugar
- 11.4 grams
- Total: 55 min
- Prep: 20 min
- Inactive: 20 min
- Cook: 15 min
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
- 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.