Ingrédients pour Peanut Butter Thumbprint Cookies
- 1 cup (2 sticks) softened butter
- Light Brown Sugar
- ½ cup creamy peanut butter
- 2 large eggs
- Vanilla Extract
- All Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Unsalted Dry Roasted Peanuts
- 4 ounces cream cheese (softened)
- Light Corn Syrup
- Semi Sweet Chocolate Chips
- 2 cups powdered sugar
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Comment préparer Peanut Butter Thumbprint Cookies
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, cream together 1 cup (2 sticks) softened butter, ¾ cup packed brown sugar, and ½ cup creamy peanut butter until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Roll dough into 1-inch balls.
- Roll each ball in ½ cup chopped peanuts.
- Place balls onto ungreased baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until edges are lightly golden.
- Remove from oven and gently press a thumb into the center of each cookie to create an indentation.
- Let cool slightly on baking sheets before transferring to a wire rack to cool completely.
- **Prepare Thumbprint Filling:** In a small mixing bowl, beat together 4 ounces cream cheese (softened), ¼ cup light corn syrup, and ½ teaspoon vanilla extract until smooth.
- Stir in ⅓ cup melted semi-sweet chocolate chips until well combined.
- Gradually add 2 cups powdered sugar, beating until smooth and creamy.
- Fill each thumbprint with about ½ teaspoon of the chocolate filling using a piping bag or a spoon.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
317g
Fat
139g
Carbs
42g
