Ghirardelli Chocolate Peanut Butter Thumbprint Cookies

Follow our step-by-step guide on how to make Ghirardelli Chocolate Peanut Butter Thumbprint Cookies.

1. Step 1

   In a spacious mixing bowl, combine softened butter, granulated sugar, brown sugar, and peanut butter using a stand mixer fitted with a paddle attachment.

2. Step 2

   Beat on medium speed until the mixture achieves a creamy consistency, which should take about 1 to 2 minutes.

3. Step 3

   Introduce the eggs one at a time, mixing just until each is fully incorporated, then blend in the vanilla extract.

4. Step 4

   In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

5. Step 5

   Gradually incorporate this dry mixture into the butter blend, mixing on low speed until everything is just combined and smooth.

6. Step 6

   Cover the dough and let it chill in the refrigerator for one hour.

7. Step 7

   While the dough is chilling, preheat your oven to 350°F (175°C).

8. Step 8

   Once chilled, use a 1-inch cookie scoop to portion out the dough, rolling each portion into a ball.

9. Step 9

   Arrange the balls on parchment-lined baking sheets, spacing them 2 inches apart.

10. Step 10

    Create an indentation in the center of each ball using your thumb or the end of a wooden spoon, and keep any remaining dough chilled while you bake.

11. Step 11

    Place the cookies in the preheated oven and bake for 10 to 11 minutes, or until they are lightly golden.

12. Step 12

    After baking, allow the cookies to cool on the sheets for 5 minutes before transferring them to wire racks.

13. Step 13

    While they are still warm, gently press your thumb into the indentations again to redefine their shape, then let them cool completely for about 30 minutes.

14. Step 14

    For the luscious filling, combine Ghirardelli Semi-Sweet Chocolate Baking Chips, heavy cream, and butter in a microwave-safe bowl.

15. Step 15

    Heat in the microwave on medium power (50%) for 1.

16. Step 16

    5 to 2 minutes, stirring every 30 seconds until the mixture is melted and smooth.

17. Step 17

    Allow it to sit for 15 minutes to thicken.

18. Step 18

    Transfer the chocolate filling into a piping bag or a zip-top bag with a corner snipped off.

19. Step 19

    Pipe approximately 1 teaspoon of the filling into the center of each cookie, then crown each filled cookie with 3 Ghirardelli Grand Semi-Sweet Chocolate Chips.

20. Step 20

    Let the cookies rest until the chocolate filling firms up, which should take about 1 hour.

21. Step 21

    Enjoy the delightful combination of flavors and textures in every bite! For an extra touch, consider sprinkling a pinch of sea salt on top of the chocolate filling before it sets for a gourmet finish.