These Peanut Butter Thumbprint Cookies are one of my favorites for Christmas Cookie baking and for the holidays! They have mini chocolate peanut butter cups inside every cookie.
|Peanut butter cups||24 (miniature chocolate covered)|
|Unsalted butter||1/2 Cup (8 tbs) (at room temperature)|
|Peanut butter||1 Cup (16 tbs)|
|Granulated sugar||1/2 Cup (8 tbs)|
|Packed brown sugar||1/2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Baking soda||3/4 Teaspoon|
Unwrap the peanut butter cups and place them in the refrigerator.
Preheat the oven to 350 degrees F.
In a large bowl using a hand mixer, cream together butter and peanut butter. Add both sugar, and cream together. Add the egg and vanilla extract, and mix until combined.
In a separate bowl, whisk to combine the flour, baking soda, and salt. Stir this into the peanut butter mixture, and mix until the flour just disappears.
Use a medium cookie scoop to portion scoops of the cookie dough into a mini muffin pan, then flatten the cookie dough gently with your fingers.
Bake for 10 minutes, then as soon as the cookies come out of the oven, press a mini peanut butter cup into the center of each cookie. Let the cookies cool completely before removing from the pan.
Serving size Complete recipe
Calories 4767Calories from Fat 2361
% Daily Value*
Total Fat 277 g426.2%
Saturated Fat 103 g515%
Trans Fat 0 g
Sodium 3848 mg160.33%
Total Carbohydrates 514 g171.3%
Dietary Fiber 23 g92%
Sugars 313 g
Protein 99 g198%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet