Double Chocolate Peanut Butter Thumbprint Cookies
Cookies

Double Chocolate Peanut Butter Thumbprint Cookies

NESTLÉ® TOLL HOUSE®
Double Chocolate Peanut Butter Thumbprint Cookies
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
45 min
Recipe Info - Cook Time
Cook 
10 min
Recipe Info - Serving Size
Servings
36 cookies (3 dozen)

These peanut butter-filled chocolate thumbprint cookies are a must with a tall glass of ice-cold milk.

Double Chocolate Peanut Butter Thumbprint Cookies deliver a delightful and satisfying treat that combines the classic flavors of peanut butter and chocolate. Made using NESTLÉ® TOLL HOUSE® Baking Cocoa and rich, semi-sweet NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, these cookies boast a chocolate-rich base that perfectly complements the creamy peanut butter filling.

Perfect for any holiday gathering or special occasion, these peanut butter and chocolate thumbprint cookies bring joy to every festive table. Their easy preparation makes them an excellent choice for home bakers looking for a dependable dessert recipe. Savor the irresistible combination of flavors and textures in every bite of chocolate peanut butter thumbprint cookies, making them an instant favorite in your cookie repertoire. Enjoy them during Christmas or any other celebration where delicious and easy-to-make cookies are a must.

Ingredients

Key Ingredients

A yellow container with a red lid featuring the NESTLÉ® TOLL HOUSE® logo above a red label that reads "cocoa."

NESTLÉ® TOLL HOUSE® Cocoa

(8 oz.)
A yellow bag of semi-sweet morsels with a red label beside a gooey chocolate chip cookie and chocolate morsels.

NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

(12 oz.)

Make It

Step 1

Preheat oven to 350° F.

Step 2

Combine flour, cocoa, baking powder and salt in small bowl. Melt 1 cup morsels in a small, heavy-duty saucepan over low heat; stir until smooth. Beat sugar, 1/3 cup peanut butter, butter and vanilla extract in large mixer bowl until creamy. Beat in melted chocolate. Add eggs, one at a time, beating well after each addition. Gradually beat in cocoa mixture. Stir in remaining morsels. Cover; refrigerate just until firm.

Step 3

Shape dough into 1 1/2-inch balls; press thumb into tops to make about 1/2-inch-deep depressions. Place 2 inches apart on ungreased baking sheets. Fill each depression with about 1/2 teaspoon peanut butter.

Step 4

Bake for 10 to 15 minutes or until sides are set but centers are still slightly soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Ingredients

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