Chocolate Peanut Butter Thumbprint Cookies


It’s like your traditional thumbprint cookie, but WAY better.

If one thing is for certain, there are very few sweet flavor combinations for me that hit the way chocolate and peanut butter do.

Traditional thumbprint cookies usually have jam in the center, but these? Well these cookies have a peanut butter ganache-esque type filling and then are topped with some melted chocolate because WHY NOT.

And let’s talk texture of the cookie itself. The texture of these cookies are on point. They’re soft, but with a bite. Also, let it be known I’m a sucker for rolling cookies in sugar before baking and this is a step you don’t want to skip!

Want to see the video on how to make the cookies? Check out my instagram reel!

Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.

Shopping List

  • 1 cup all purpose flour, spooned + leveled
  • 1 cup cacao powder, I love using Navitas Organics for this
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup (8 tbsp) unsalted butter
  • 1/2 cup cane sugar + extra for rolling
  • 1/2 cup light brown sugar
  • 1 tsp pure vanilla extract
  • 1 large egg
  • 2 tbsp milk (dairy or non dairy, doesn’t matter!)
  • 1/2 cup heavy cream, for the ganache
  • 1/2 cup unsalted smooth peanut butter, for the ganache
  • 1/4 cup sugar, optional for the ganache
  • 1/2 cup chocolate such as dark, milk,or semi sweet for topping
  • flaked sea salt if desired


  1. In a medium bowl, whisk together the flour, cacao powder, baking soda, and salt. Set aside.
  2. In a stand mixer fitted with a paddle attachment, cream the butter and both sugars and mix until nice and fluffy. Add your egg and vanilla and mix until combined.
  3. Slowly add in your dry mixture and mix until incorporated.
  4. Add the milk and mix.
  5. Form dough into balls using a standard cookie scoop (about a tbsp). Chill for 2 hours or more.
  6. When ready to bake, preheat the oven to 350 degrees.
  7. Roll the balls into extra cane sugar.
  8. Bake the cookies for 11-14 minutes.
  9. Once removed from the oven, place your thumb in the middle of the cookie while it is still warm.
  10. Allow the cookies to come to room temperature and place on a cookie rack. While they cool, make the peanut butter filling.
  11. Once cool, add a dollop of peanut butter filling to each cookie.
  12. Melt chocolate either in microwave, stirring in 20-30 second increments, or over a double boiler.
  13. Drizzle melted chocolate on the top of each cookie.
  14. Sprinkle with flaked sea salt, if desired

Peanut butter filling

  1. Warm heavy cream in a small saucepan over medium low heat. Add sugar if using and whisk. When the cream starts to bubble around the sides, turn the stove off.
  2. Place the peanut butter in a heat proof bowl and slowly whisk in the warm cream. Whisk until smooth.