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.
To make the cookies:
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
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.
© 2015 Amy Guittard. All rights reserved.