Ingredients

The following ingredients have 15 Servings
  • ½ cup unsalted butter (softened)
  • ¾ cup creamy peanut butter
  • ¾ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 ¾ cup all-purpose flour
  • 1 cup peanuts (finely chopped)
  • ⅓ cup semi-sweet chocolate chips
  • ¼ cup heavy whipping cream

Instruction

  • Preheat the oven to 350 degrees. Line 2 cookie sheets with silicone baking mats or parchment paper.
  • Mix the butter and peanut butter in a large bowl with a hand mixer until smooth. Add both sugars and cream until fluffy.
  • Add the vanilla extract, egg, baking soda, and salt and mix until smooth. Then add the flour and mix just until a cookie dough forms.
  • Place the finely chopped peanuts in a small bowl. Scoop cookie dough balls (each about 1 tablespoon) and roll them between your palms. Roll the balls in the peanuts, pressing lightly to adhere, and then place them onto the prepared cookie sheets.
  • Bake for 9-11 minutes, rotating pans halfway through baking, until they just lose their glossy sheen and the bottoms are slightly golden. The cookies will stay in balls during baking.
  • Immediately after removing from the oven, carefully create a thumbprint in each cookie. Use the back of a 1/4 teaspoon, the handle of a wooden spoon, or your knuckle to create the indent.
  • Cool on the cookie sheets after removing and baking additional cookies.
  • While cookies are cooling, place the chocolate chips and heavy whipping cream in a microwave-safe bowl. Heat on high power for 1 minute, then whisk, heating for an additional 30 seconds, or as needed, to create a smooth chocolate ganache.
  • Spoon a bit of ganache into each thumbprint cavity. The ganache will harden as it cools, so wait to stack the cookies until after the ganache is completely cool.
  • Store in an airtight container for up to 3 days, or freeze for up to a month.