Peanut Butter Thumbprint Cookies

Get ready for a mouth-watering adventure with these irresistible peanut butter thumbprint cookies topped with sweet chocolate ganache! Imagine the perfect blend of creamy, nutty goodness cradling a rich chocolate center—it's a match made in dessert heaven! Whether you're baking for a special occasion or just to satisfy your sweet tooth, These cookies are sure to steal the show. Grab your apron and let's create pure happiness together!

Yields: (makes 24 small-sized cookies)

---

Ingredients:

Cookies:

• 1 ½ cups all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon salt

• ½ cup butter, room temperature

• ¾ cup peanut butter

• ¼ cup granulated sugar

• ½ cup brown sugar

• 1 egg, room temperature

• 1/2 cup almonds chopped finely

Frosting:

• 4 ounces milk chocolate, chopped

• ¼ cup heavy whipping cream

• 1/4 cup jam - any flavor

• Kisses

---

Steps:

1. Preheat the Oven: Set your oven to 350°F (175°C).

2. Cream the Butter and Peanut Butter: Beat the unsalted butter and peanut butter until smooth and creamy, about 2 minutes.

3. Add Sugars and Egg: Scrape the bowl and add the granulated sugar and brown sugar and beat until fully combined. Add the egg and beat, until combined.

4. Add Dry Ingredients: Add the flour, baking soda, and salt and mix just until combined.

5. Roll: Roll the dough into 1 ½ tablespoon balls. Coat each ball with almonds. You can skip this step if you want or use some other nuts. If you want to go for a more classic cookie roll in granulated sugar.

6. Bake: Bake for 8 minutes, then remove the pan from the oven and quickly make an indent in the middle of each cookie with the bottom of a 1-teaspoon spoon. Slight cracks will likely appear when you do this. Place the pan back in the oven and bake for 1 minute more.

7. Cool: Remove the cookies from the oven and allow them to cool on the pan for 5 minutes before removing to a wire cooling rack to cool completely. The cookies are very soft until they cool.

8. Every step from here onwards is optional. You can play around with these fillings if you want. These are just what I did.

9. Milk Chocolate Ganache: Add the chopped milk chocolate to a glass bowl. Heat the heavy whipping cream until just simmering. Pour the cream over the chocolate. Let the cream sit for 2 minutes without disturbing it. Gently stir the cream until it is fully combined with the milk chocolate. If you want you can skip this and only top with Kisses or jam.

10. Frost: Allow the ganache to cool until you’ve moved the cookies to the cooling rack. Fill the cookies. The ganache will melt a little but will thicken once it's cooled. Add kisses to some and jam to others. Feel free to melt some of the ganache and drizzle it on top of the cookies.

11. ENJOYY!!!

I can't wait to see you guys try them. When you do, make sure to tag me @himnas_kitchen! Check below for more amazing recipes.