PEANUT BUTTER CHOCOLATE THUMBPRINTS
Steps:
- In a large bowl, use an electric hand mixer to cream together the butter, peanut butter, white sugar, and brown sugar until smooth. Beat in the egg and vanilla. In a separate bowl, combine the flour and salt. Beat the dry mixture into the creamed mixture just until slightly combined. Finish by mixing with a wooden spoon until crumbly and then use your hands to work it into a soft dough.
- Preheat the oven to 350 degrees F.
- Use a medium cookie scoop or spoon to scoop the dough out and roll into 1-inch balls, and place balls 2-inches apart on parchment paper lined or ungreased cookie sheets. Make an indention in the center of each cookie using your thumb or index finger. Use your fingers to reshape the cookie and smooth out any large cracks.
- Bake for 11 to 12 minutes, until lightly golden brown on the bottoms. Cookies will seem soft but will set up as they cool. Immediately transfer the cookies to a wire rack to cool as soon as they come out of the oven. Allow to cool completely before filling with the ganache.
- Pour the heavy cream and corn syrup into a small heavy-bottomed saucepan and bring to a low simmer over MEDIUM heat. Remove the pan from the heat just before the cream begins to boil. Add the chocolate chips, but do not stir. Let the mixture stand, off the heat, for 5 minutes, and then stir until completely smooth. Allow the ganache to cool for 15 minutes.
- Fill each thumbprint with about 1 teaspoon of ganache. To easily fill thumbprints, pour ganache into a plastic storage bag and snip the corner for easy dispensing. You can also use a plastic squeeze bottle to dispense or just use a small spoon.
Nutrition Facts : TransFat 1 g, ServingSize 1 cookie, Calories 183 kcal, Carbohydrate 19 g, Protein 4 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 101 mg, Fiber 1 g, Sugar 9 g
CHOCOLATE PEANUT BUTTER THUMBPRINT COOKIES
Steps:
- Preheat oven to 375 degrees F.
- In a mixer with a paddle attachment, cream the butter. Add the sugar and continue creaming, then add the vanilla and mix. Mix in the flour and salt. Add the milk and chopped chocolate and mix. Roll into 1 1/2-inch balls and dip the top of the ball in chopped peanuts. Place on a cookie sheet 1 1/2 inches apart and push your thumb in the middle to make a depression. Bake until light golden brown, about 10 to 12 minutes. Let cool while you make the filling.
- To make the filling, over hot water melt the chocolate then stir in the remaining ingredients. Cool 5 minutes then fill the centers of the cookies. Allow to slightly set, approximately 10 minutes.
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.
Provided by Food Network
Categories dessert
Time 55m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 127 calorie, Fat 7.5 grams, SaturatedFat 2.9 grams, Cholesterol 8 milligrams, Sodium 56 milligrams, Carbohydrate 13.1 grams, Fiber 1 grams, Protein 3.3 grams, Sugar 11.4 grams
CHOCOLATE PEANUT THUMBPRINTS
Enjoy these homemade chocolate cookies filled with peanut butter - a wonderful dessert treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Beat granulated sugar, butter, vanilla, chocolate and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.
- Shape dough by tablespoonfuls into balls. Place about 3 inches apart on ungreased cookie sheet. Press thumb or end of wooden spoon into center of each cookie to make indentation, but do not press all the way through.
- Bake 8 to 10 minutes or until firm. Quickly remake indentations with end of wooden spoon if necessary. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- Mix peanut butter and powdered sugar. Fill each thumbprint with about 1 teaspoon peanut butter mixture or jelly. Sprinkle with peanut brittle.
Nutrition Facts : Calories 130, Carbohydrate 13 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg
CHOCOLATE PEANUT BUTTER FUDGE
This is such an easy and fun recipe to make.
Provided by Jean
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Yield 32
Number Of Ingredients 6
Steps:
- Butter one 9x9 inch pan.
- Combine the sugar, evaporated milk and cocoa in saucepan. Stir over high heat until mixture comes to a rolling boil. Lower heat to medium and continue cooking to a soft ball stage.
- Remove from heat, add peanut butter and margarine. Beat by hand until creamy; pour into prepared pan. Allow to cool and cut into squares.
Nutrition Facts : Calories 114.5 calories, Carbohydrate 20.7 g, Cholesterol 3.2 mg, Fat 3.4 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 33.4 mg, Sugar 19.9 g
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