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Easy Homemade Cookie Cookbook
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Buckeye Thumbprint Cookies and a Giveaway

Buckeye Thumbprint Cookies are a rich chocolate cookie with a peanut butter filling in the center. To make the cookie even more decadent, it's topped with a drizzle of melted chocolate. It's a chocolate-peanut butter lover's heaven.
Author: Lisa Kerhin

Ingredients

Peanut Butter Filling;

  • ½ cup creamy peanut butter
  • ½ cup confectioner’s sugar
  • 1 tsp pure vanilla extract

For The Cookies:

  • 2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • ½ tsp salt
  • 1 cup 2 sticks butter, softened
  • 1 cup sugar
  • 1 large egg yolk
  • 1 tsp pure vanilla extract
  • 4 oz semisweet baking chocolate chopped

Instructions

  • First make the peanut butter filling: In a small bowl, mix the peanut butter, icing sugar and vanilla essence until smooth and set aside.
  • Preheat the oven to 350 degrees. Line a baking tray with parchment paper.
  • In a medium mixing bowl, sift or whisk together the flour, salt, and cocoa powder. Set aside.
  • Using an electric mixer, mix together the butter and sugar in a large mixing bowl until light
  • and creamy. This will take around about 3 minutes.
  • Add in the egg yolk and vanilla extract -beat to combine.
  • Then add the dry ingredients (a little at a time) and beat on low speed or by hand until the dough comes together.
  • Using 1 ½ tablespoon cookie scoop, scoop the dough into balls and drop them 2 inches apart on the prepared cookie sheet. Flatten the cookies slightly.
  • Using the back of a ½ teaspoon, create an indentation in the center of each cookie – or use your thumb to create this “thumbprint”.
  • Scoop out 1 teaspoon of the peanut butter mixture and roll it into a ball. Press into the indentation in the center of each cookie. Repeat with the remaining cookies.
  • Bake for 15 to 16 minutes, until the edges are firm to the touch.
  • Let the cookies rest on the cookie sheets for 5 minutes before transferring them to wire racks
  • to cool completely.
  • Melt the chocolate and transfer to a resealable plastic bag and snip off one corner out of the
  • bag. Once the cookies have cooled completely, drizzle them with the melted chocolate.

Notes

Crunchy peanut butter can be used in place of the creamy peanut butter.