Skip to content
Peanut butter and chocolate thumbprint cookies recipe

Peanut butter and chocolate thumbprint cookies recipe

13 ratings

Rich, nutty, with a crisp outside and fudgy milk chocolate ganache topping, these peanut butter and chocolate cookies are a must-bake for chocolate-lovers. The easy thumbprint indents are fun to make and you can even make the cookies ahead and stash in the freezer ready for whenever you need a chocolate fix. See method

  • Makes 16
  • 20 mins to prepare and 30 mins to cook, plus chilling and cooling
  • 273 calories / serving
  • Freezable
  • Vegetarian


  • 100g butter, softened
  • 175g light brown sugar
  • 1 egg
  • 125g smooth peanut butter or tahini
  • 175g self-raising flour, plus extra for dusting
  • 50g cocoa powder
  • 150g silky milk chocolate, very finely chopped
  • 90ml double cream
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    17g 24%
  • Saturates

    8g 40%
  • Sugars

    17g 19%
  • Salt

    0.2g 4%

of the reference intake
Carbohydrate 26.9g Protein 4.8g Fibre 1g


  1. Line 2 baking sheets with nonstick baking paper. Using an electric whisk, beat the butter, sugar and egg in a large bowl until smooth. Beat in the peanut butter or tahini, then stir through the flour and cocoa. Turn out onto a lightly floured work surface and roll into a ball. Wrap in clingfilm and chill for 30 mins.
  2. Divide the dough into 16 pieces (about 40g each). Working one piece at a time, roll into smooth balls and flatten between your palms to about 1cm thick. Place on a baking sheet, then make an indent in the middle with your thumb. Repeat with the remaining dough; leave space between each to allow them to spread. Cover the trays with clingfilm and chill for 30 mins. 
  3. Preheat the oven to gas 4, 180°C, fan 160°C.
  4. Bake for 15-18 mins until puffed up and slightly spread. Immediately after removing from the oven, carefully press each indent with a pestle or the end of a small rolling pin to make it a little deeper. Allow to cool slightly, then transfer to a wire rack to cool completely.
  5. Put the chocolate in a heatproof bowl. Heat the cream in small pan until just starting to boil, then pour over the chocolate. Stir continuously until the chocolate has melted. Leave to cool for a few mins until it is thick enough to just hold its shape.
  6. Working quickly, spoon the chocolate filling into the indents. Allow to set for about 2 hrs until the filling has a soft fudge-like consistency. Will keep for 3-4 days in an airtight container.

Tip: Freeze un-iced cookies in a lined, freezer-proof container, topping each layer with more baking paper. Defrost on a wire rack for 30 mins. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Peanut butter recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.