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Buckeye Thumbprint Cookies are a deep, rich chocolate cookie with a thumbprint center that is then filled with a peanut butter filling and topped with a drizzle of melted chocolate. Crunchy, smooth and creamy is a few words I would use to describe these!
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5 from 1 vote

Buckeye Thumbprint Cookies

Buckeye Thumbprint Cookies are a deep, rich chocolate cookie with a thumbprint center that is then filled with a peanut butter filling and topped with a drizzle of melted chocolate. Crunchy, smooth and creamy is a few words I would use to describe these!
Prep Time16 minutes
Cook Time16 minutes
Total Time32 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 16 Cookies
Calories: 280kcal
Author: Emma Burton

Ingredients

Peanut Butter Filling;

  • ½ Cup Peanut Butter (125g)
  • ½ Cup Icing Sugar (60g)
  • 1 teaspoon Vanilla Extract

For the Cookies;

  • 2 Cups All-Purpose Flour (250g)
  • ½ Cup Cocoa (50g)
  • 1 Cup Butter, Softened (220g)
  • 1 Cup Sugar (200g)
  • 1 Large Egg Yolk
  • 1 teaspoon Vanilla Extract
  • ¾ Cups Semisweet Chocolate, Chopped (135g)
Metric - US Conventional

Instructions

  • First make the peanut butter filling.
  • In a small bowl, mix the peanut butter, icing sugar and vanilla extract until smooth and set aside.
  • Preheat the oven to 350°F (180°C). Line a baking tray with baking paper.
  • In a medium mixing bowl, sift together the flour and cocoa powder.
  • Using an electric mixer, butter together the butter and sugar in a large mixing bowl until light and creamy. This will take around about 3 minutes.
  • Add in the egg yolk and vanilla extarct, and beat to combine.
  • Add the dry ingredients and beat on low speed or by hand until the dough comes together.
  • Using either a medium (1 and ½ tablespoon) cookie scoop or your hands, scoop the dough into balls and drop them 2 inches apart on the prepared cookie sheet.
  • Flatten the top of the dough balls with your thumb to create a thumbprint.
  • Scoop out 1 teaspoon of the peanut butter mixture and roll it into a ball.
  • Press this into the indentation in the center of a cookie. Repeat with the remaining cookies.
  • Bake for 15 to 16 minutes, until the edges are firm to the touch.
  • Let the cookies rest on the cookie sheets for 5 minutes before transferring them to wire racks to cool completely.
  • Melt the chocolate and transfer to a resealable plastic bag and snip off one corner out of the bag. Once the cookies have cooled completely, drizzle them with the melted chocolate.

Video

Notes

Adapted from Easy Homemade Cookie Cookbook

Nutrition

Serving: 1Cookie | Calories: 280kcal | Carbohydrates: 31g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 120mg | Potassium: 113mg | Fiber: 2g | Sugar: 17g | Vitamin A: 15IU | Calcium: 14mg | Iron: 1mg