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Ghirardelli Chocolate-Peanut Butter Thumbprint Cookies
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
215 minutes
Perfectly soft and crisp cookies, ideal for sharing at a cookie swap.
Ingredients:
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 cup creamy peanut butter
  • 2 large eggs
  • 3 cups all-purpose flour
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon kosher salt
  • 1 (12 ounce) bag Ghirardelli Semi-Sweet Chocolate Baking Chips
  • 0.25 cup heavy cream
  • 2 tablespoons salted butter
  • 1 (11 ounce) package Ghirardelli Grand Semi-Sweet Chocolate Baking Chips
Instructions:
  • In a heavy-duty stand mixer with a paddle attachment, cream together butter, granulated sugar, brown sugar, and peanut butter on medium speed for 1 to 2 minutes until smooth. Add eggs one at a time, mixing until incorporated after each addition. Mix in the vanilla.
  • Combine flour, baking soda, baking powder, and salt in a medium bowl. Slowly incorporate into butter mixture on low speed until smooth. Cover and refrigerate for 1 hour.
  • Heat your oven to 350 degrees F.
  • Use a 1-inch cookie scoop to form dough balls (about 1/2 tablespoon each), spacing them 2 inches apart on parchment paper-lined baking sheets. Press your thumb or the end of a wooden spoon into the center of each ball to create an indentation. Keep remaining dough chilled until ready to bake.
  • In batches, bake in a preheated oven until lightly browned, for 10 to 11 minutes. Allow to cool on baking sheets for 5 minutes, then transfer to wire racks. While cookies are still warm, gently press your thumb into the indentations to reinforce their shape. Let cool completely for about 30 minutes.
  • In a medium microwaveable bowl, combine the first bag of Ghirardelli Semi-Sweet Chocolate Baking Chips, heavy cream, and butter. Microwave on medium power until melted and smooth, stirring every 30 seconds. Allow to rest for 15 minutes before using.
  • Place the filling into a piping bag or a sturdy zip-top bag, cutting a 1/2 inch opening in one corner.
  • Fill each cookie's indentation with a generous teaspoon of filling. Gently press 3 Ghirardelli Grand Semi-Sweet Chocolate Chips onto the filling of each cookie. Allow the chocolate filling to set for about 1 hour until firm.

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