I am deep in holiday cookie baking mode – Like I am deeeeeep in it. It’s like a cookie factory around these parts.
I like to prepare all my cookie doughs, and freeze the dough so that I can have freshly baked holiday cookies at any moment.
This year I’m keeping it really simple with my favourite holiday cookie classics. My mom used to make peanut butter thumbprints with Hershey’s Kisses, and my brothers and I would gobble them up like unstoppable cookie monsters.
This cookie is a classic for me – but you know me, I love to put a spin on a classic. This year I found myself wondering…
what would it be like if instead of the kisses, I melted my favourite milk chocolate bar and spooned it into the cookie centers… And what if I added a little bit of toffee for good measure?
The answer… perfection.
You can’t tell, but hidden beneath those pools of melty milk chocolate are crunchy bits of toffee cushioned by chewy peanut butter cookie… These cookies are perfection.
The melted chocolate with just a bit of peanut butter mixed in ensures a smooth, melt in your mouth chocolate and cookie experience. It’s next level.
And the best part about this twist on a classic – by using melted chocolate, you are free to use any chocolate you like! Milk chocolate, dark chocolate, white chocolate… you do you my friends.
Here is the recipe, and happy holiday cookie baking lovelies!
Milk Chocolate Peanut Butter Thumbprint Cookies
makes 24-30 cookies
Things you need…
1 cup butter, softened
1 cup smooth peanut butter
1 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 1/2 tsp pure vanilla extract
2 1/4 cups all purpose flour
1/4 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 cup Skor tofee bits (you can find these in the baking section near the chocolate chips)
6 oz Milk Chocolate, melted
1 tbsp smooth peanut butter
How to make…
In a large mixing bowl, cream together the butter, and peanut butter until smooth. Add sugars and beat until pale and fluffy – about 5 minutes. Scrape down the sides of your mixing bowl, add in egg and vanilla; beat until fluffy.
In a bowl, whisk together flour, baking soda, cinnamon and salt until combined. Add to the bowl of your wet ingredients and beat on low until the dough comes together.
Scoop the dough out onto a parchment lined baking sheet into about 1 heaping tbsp portions. Fill the entire tray with the dough balls. Once all your dough is scooped, roll each dough ball in between your hands gently to smooth the edges and return the dough balls to the baking sheet.
Cover the tray with plastic wrap and allow the cookies to set in the fridge overnight. Do not skip this step as it contributes to the flavour and the shape of the cookies. If you are running tight on time, you could set the tray in the freezer for two hours instead.
Preheat your oven to 350F degrees and line two baking sheets with parchment paper.
Roll each of the chilled cookie dough balls in granulated sugar to coat evenly. Place the balls onto a parchment lined baking sheet leaving 1.5 inches between each cookie. Bake for 10-12 minutes or until the edges are just starting to get golden.
Remove from oven and allow to cool on the pan for five minutes. While the cookies are still warm, use your thumb to gently press an indent in the center of each of the cookies.
While the cookies are still warm, sprinkle a scant teaspoon of the toffee pieces into each of the indents.
In a heatproof bowl, melt the milk chocolate and peanut butter in the microwave. Put the chocolate in for 30 second intervals and stir between until the chocolate is melted and smooth.
Take a spoonful of the melted milk chocolate and peanut butter mixture and fill each of the holes (on top of the toffee pieces. Allow cookies to set for 30 – 60 minutes or until the chocolate sets. To speed up this process, you could set them in the fridge for a few minutes.
Enjoy!
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