Peanut Butter Dark Chocolate Thumbprint Cookies


Preparation info

  • Difficulty


  • Makes


    1 in [ 2.5 cm ] cookies

Appears in

Guittard Chocolate Cookbook

Guittard Chocolate Cookbook

By Amy Guittard

Published 2015

  • About

What makes the peanut butter–chocolate combination so irresistible? Perhaps it’s the blend of sweet and salty. Or maybe it’s the play on textures—melted chocolate with softly whipped peanut butter. This thumbprint cookie celebrates everything that’s good about the classic PB-DC combination. One bite takes me back to Saturday mornings with the Muppets (yup, my brother and I were allowed to eat cookies for breakfast; lucky ducks, I know). Peanut butter and dark chocolate: always a win, any time of day.



  • cups [150 g] all-purpose flour
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup [110 g] unsalted butter, at room temperature
  • ½ cup [100 g] granulated sugar
  • ½ cup [100 g] firmly packed dark brown sugar
  • ½ cup [125 g] crunchy peanut butter
  • 1 large egg, lightly beaten
  • 1 tsp vanilla extract


  • 2 oz [50 g] Guittard Bittersweet Chocolate Baking Bar, broken into small pieces
  • 2 Tbsp unsalted butter, at room temperature
  • ¾ tsp light corn syrup


To make the cookies: Preheat the oven to 350°F [180°C]. Line two baking sheets with parchment paper.

In a small bowl, combine the flour, baking soda, baking powder, and salt. Set aside.

In a large bowl, with a hand mixer, beat together the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Stir in the peanut butter, egg, and vanilla. Gradually stir in the flour mixture until combined.

Roll pieces of dough into 1-in [2.5-cm] balls and place on the prepared baking sheets about 1 in [2.5 cm] apart.

Bake for 10 minutes, then remove from the oven. Using a small spoon, make a small indentation in the middle of each cookie. Return the cookies to the oven for another 6 to 7 minutes, or until set. (After removing from the oven, you may need to use the spoon again to make the indentations clear.) Transfer the cookies to a wire rack to cool completely, 1 to 2 hours.

To make the filling: Melt the chocolate, butter, and corn syrup together using a hot water bath or the microwave oven (see Note: Melting Chocolate). Stir until completely melted and smooth. Remove the bowl from the water if you used a hot water bath and set aside to cool slightly, 3 to 5 minutes.

When the cookies are completely cool, use a spoon to fill each indentation with the chocolate filling. Set aside and let the chocolate filling cool and harden, 1 to 2 hours. (If your kitchen is warm, refrigerate the cookies so the filling can harden.) Store in an airtight container at room temperature for up to 1 week.