Peanut Butter Thumbprints

While trying to enjoy my day off today, I decided I wanted to bake something but didn’t want to go through the hassle of packing up a 5 month old. *Anybody else feel my pain?* So I went rummaging through our kitchen to see if we had anything worth baking. I always have the staples, flour…sugar…eggs…milk, but no butter.

What the hell can you bake without butter?

Well actually, lots of things as I found out from my friend Google. *Who doesn’t love our dear friend google?* Anywho, there were a lot of healthy dessert recipes that came up, “gluten free,” “coconut oil,” “dairy free,” and so on. But then I saw multiple recipes for peanut butter cookies that did not require butter.

So…which recipe is the best recipe?

I kind just looked at a bunch of different recipes and meshed a few together until I liked what I tasted. And then I thought…..chocolate….so you know I had to turn them into thumbprint cookies and throw together a quick ganache.

I also played around with the whole peanut butter and jelly concept as well by putting strawberry jam on top instead of chocolate.

And they were just as good!!!


This recipe was super easy and barely took any time to complete! I hope you enjoy!




• Cookies •

1 cup peanut butter

1/2 cup brown sugar

1/2 cup white sugar

1 egg

1 pinch of salt

1 tsp of baking soda

1/4 tsp vanilla powder (substitute for 1 tsp of liquid vanilla)


4 oz chocolate (I used semi-sweet, but it’s your preference)

1/4 cup heavy cream (milk could work here as well)


› Start by preheating the oven to 350 degrees F. Grease or line your cookie sheets with foil or a silicone mat (my new favorite thing!!!).

› In a bowl, cream together your peanut butter and both sugars. Add your egg until fully mixed, then finish off with your salt, baking soda and vanilla.

›Roll into balls (you can choose your size) and use to your thumb to push the middle down. These cookies do not spread much while cooking so you can fit quite a few on my cookie sheet (I fit 15 cookies on one sheet).

› Bake for 8-10 minutes or until you start seeing the bottoms turn golden brown. They will still be quite soft, so transfer them to a cooling rack and let them cool completely.

›To make the ganache: Mix your chocolate and heavy cream in a microwave safe bowl for 30 second increments until melted. Mine only took 30 seconds since it was not a large amount. Mix until nice and creamy.

› Once the cookies have cooled, spoon a small amount of ganache on the cookies (again, as much as your little heart desires) and let it harden. I popped mine in the fridge for a few minutes and it seemed to speed the process along.

This recipe made 21 (decently sized) thumbprint cookies.


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