Best 5 Ghirardelli Chocolate Peanut Butter Thumbprint Cookies Recipes

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Indulge in a symphony of flavors with these delectable Ghirardelli chocolate peanut butter thumbprint cookies, a match made in dessert heaven. These soft and chewy chocolate cookies, generously filled with a luscious peanut butter center, offer the perfect balance of sweet and salty. Each bite tantalizes your taste buds, leaving you craving more.

The article presents two enticing variations to cater to every palate. The classic Ghirardelli chocolate peanut butter thumbprint cookies stay true to the original combination, while the white chocolate peanut butter thumbprint cookies introduce a delightful twist. Both recipes are meticulously explained with step-by-step instructions, ensuring baking success even for novice bakers.

The detailed ingredient lists provide precise measurements, ensuring consistent results. Moreover, the article offers valuable tips and tricks to elevate your cookies to perfection. Learn the art of creating evenly sized cookies, preventing them from spreading excessively, and achieving that ideal chewy texture.

Embark on this culinary journey and impress your loved ones with these irresistible Ghirardelli chocolate peanut butter thumbprint cookies. Whether you prefer the classic or white chocolate version, these cookies are sure to steal the show at any gathering.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE-PEANUT BUTTER THUMBPRINT COOKIE



Chocolate-Peanut Butter Thumbprint Cookie image

These thumbprint cookies are the perfect after-school or anytime snack. Your kids will never guess that this cookie is both gluten and dairy free because it doesn't taste like it's missing anything! You can make endless variations of this tasty treat by substituting chocolate spread with jams or honey and spices.

Provided by Food Network

Categories     dessert

Time 55m

Yield 24 cookies

Number Of Ingredients 6

1 cup crunchy peanut butter
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg
1/4 cup chocolate-hazelnut spread

Steps:

  • Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper, set aside.
  • Combine the peanut butter, brown sugar, granulated sugar, vanilla extract and egg in a large bowl and stir until fully combined. Form 24 balls, 1-inch in diameter, and set evenly spaced apart on the prepared baking sheet.
  • Bake until lightly browned and crisp on the edges, 15 minutes.
  • Remove the cookies from the oven, and cool for 5 minutes. Use your thumb or the back of a spoon to press into the middle of each cookie to create an indent about 1/4-inch deep. Spoon 1/2 teaspoon of the chocolate-hazelnut spread into each cookie indent, refrigerate until the chocolate-hazelnut filling is no longer runny, 10 to 15 minutes.

Nutrition Facts : Calories 127 calorie, Fat 7.5 grams, SaturatedFat 2.9 grams, Cholesterol 8 milligrams, Sodium 56 milligrams, Carbohydrate 13.1 grams, Fiber 1 grams, Protein 3.3 grams, Sugar 11.4 grams

CHOCOLATE THUMBPRINT COOKIES



Chocolate Thumbprint Cookies image

My group of friends had a weekly "movie night" during winters on Martha's Vineyard, and we'd take turns making a chocolate treat to share. These terrific cookies were an instant success. Once they debuted, I had to make them many more times. -Laura Bryant German, W. Warren, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 2-1/2 dozen.

Number Of Ingredients 15

1/2 cup butter, softened
2/3 cup sugar
1 large egg, separated, room temperature
2 tablespoons whole milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 cup finely chopped walnuts
FILLING:
1/2 cup confectioners' sugar
1 tablespoon butter, softened
2 teaspoons whole milk
1/4 teaspoon vanilla extract
24 milk chocolate kisses

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa and salt; gradually add to creamed mixture and mix well. Cover and refrigerate until easy to handle, about 1 hour. , In a small bowl, whisk egg white until foamy. Shape dough into 1-in. balls; dip in egg white, then roll in nuts. Place on greased baking sheets. Using a wooden spoon handle, make an indentation in center of each cookie. Bake at 350° until center is set, 10-12 minutes. , For filling, combine the confectioners' sugar, butter, milk and vanilla; stir until smooth. Spoon or pipe 1/4 teaspoon into each warm cookie; gently press a chocolate kiss in the center. Carefully remove from pans to wire racks to cool.

Nutrition Facts : Calories 117 calories, Fat 7g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 52mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

GHIRARDELLI CHOCOLATE-PEANUT BUTTER THUMBPRINT COOKIES



Ghirardelli Chocolate-Peanut Butter Thumbprint Cookies image

Peanut butter and chocolate meet here with the elevated--but easy!--upgrade of a rich, chocolaty ganache center. Soft on the inside and slightly crisp on the outside, this delicious treat creates a melt-in-your-mouth experience that's perfect for a cookie swap, teachers' gifts, or to treat your neighbors. Or keep all to yourself and serve with vanilla ice cream.

Provided by Ghirardelli

Categories     Trusted Brands: Recipes and Tips     Ghirardelli®

Time 3h35m

Yield 108

Number Of Ingredients 14

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
1 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
1 (12 ounce) bag Ghirardelli Semi-Sweet Chocolate Baking Chips
¼ cup heavy cream
2 tablespoons salted butter
1 (11 ounce) package Ghirardelli Grand Semi-Sweet Chocolate Baking Chips

Steps:

  • Prepare the Cookies: Beat butter, granulated sugar, brown sugar, and peanut butter with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth, 1 to 2 minutes. Add eggs, one at a time, beating just until incorporated after each addition. Beat in vanilla.
  • Whisk together flour, baking soda, baking powder, and salt in a medium bowl; gradually add to butter mixture, beating on low speed just until blended and smooth. Cover and chill 1 hour.
  • Preheat the oven to 350 degrees F.
  • Scoop dough into balls using a 1-inch cookie scoop (about 1/2 tablespoon); place 2 inches apart on parchment paper-lined baking sheets. Press your thumb or the end of a wooden spoon into center of each ball, forming an indentation. Keep unused dough chilled while baking cookies.
  • Bake, in batches, in preheated oven until lightly browned, 10 to 11 minutes. Cool on baking sheets 5 minutes; transfer to wire racks. Lightly press your thumb into indentations again while cookies are warm to reinforce shape. Cool completely, about 30 minutes.
  • Prepare the Filling: Place first bag of Ghirardelli Semi-Sweet Chocolate Baking Chips, heavy cream, and butter in a medium-size microwaveable bowl, and microwave on medium (50% power) until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds. Let stand 15 minutes.
  • Transfer filling to a piping bag or a heavy-duty zip-top bag with 1/2 inch snipped from 1 corner.
  • Pipe filling into indentation in each cookie, about 1 teaspoon per cookie. Press 3 Ghirardelli Grand Semi-Sweet Chocolate Chips onto the filling of each cookie. Let stand until chocolate filling is firm, about 1 hour.

Nutrition Facts : Calories 90.5 calories, Carbohydrate 11.1 g, Cholesterol 9.3 mg, Fat 5.2 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.6 g, Sodium 37.7 mg, Sugar 5.8 g

CHOCOLATE PEANUT BUTTER THUMBPRINT COOKIES



Chocolate Peanut Butter Thumbprint Cookies image

Provided by Food Network

Categories     dessert

Time 40m

Yield 30 servings

Number Of Ingredients 13

1/2 cup butter
1/2 cup light brown sugar
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
2 tablespoons milk
1/4 cup semisweet chocolate chips, chopped
1/4 cup chopped skinless peanuts
3/4 cups semisweet chocolate chips
2 tablespoons peanut butter
2 tablespoons corn syrup
1 tablespoon water
1 teaspoon vanilla

Steps:

  • Preheat oven to 375 degrees F.
  • In a mixer with a paddle attachment, cream the butter. Add the sugar and continue creaming, then add the vanilla and mix. Mix in the flour and salt. Add the milk and chopped chocolate and mix. Roll into 1 1/2-inch balls and dip the top of the ball in chopped peanuts. Place on a cookie sheet 1 1/2 inches apart and push your thumb in the middle to make a depression. Bake until light golden brown, about 10 to 12 minutes. Let cool while you make the filling.
  • To make the filling, over hot water melt the chocolate then stir in the remaining ingredients. Cool 5 minutes then fill the centers of the cookies. Allow to slightly set, approximately 10 minutes.

CHOCOLATE PEANUT THUMBPRINTS



Chocolate Peanut Thumbprints image

Enjoy these homemade chocolate cookies filled with peanut butter - a wonderful dessert treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 24

Number Of Ingredients 10

1/2 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 teaspoon vanilla
2 ounces semisweet baking chocolate, melted and cooled
1 egg
1 1/4 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/2 cup creamy peanut butter
1/4 cup powdered sugar
2 tablespoons chopped peanut brittle, if desired

Steps:

  • Heat oven to 375°F. Beat granulated sugar, butter, vanilla, chocolate and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.
  • Shape dough by tablespoonfuls into balls. Place about 3 inches apart on ungreased cookie sheet. Press thumb or end of wooden spoon into center of each cookie to make indentation, but do not press all the way through.
  • Bake 8 to 10 minutes or until firm. Quickly remake indentations with end of wooden spoon if necessary. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  • Mix peanut butter and powdered sugar. Fill each thumbprint with about 1 teaspoon peanut butter mixture or jelly. Sprinkle with peanut brittle.

Nutrition Facts : Calories 130, Carbohydrate 13 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg

Tips:

  • Use high-quality chocolate and peanut butter for the best flavor.
  • Don't overmix the dough, or the cookies will be tough.
  • Chill the dough for at least 30 minutes before baking, or the cookies will spread too much.
  • Use a small cookie scoop to make uniform cookies.
  • Bake the cookies until they are just set around the edges, or they will be dry.
  • Let the cookies cool completely before storing them, or they will be sticky.

Conclusion:

These Ghirardelli Chocolate Peanut Butter Thumbprint Cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their rich chocolate flavor, creamy peanut butter filling, and chewy texture, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these cookies a try!

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