4 Ingredient Peanut Butter Thumbprint Cookies
These peanut butter thumbprint cookies need just 4 ingredients. No flour, dairy, butter or oil required. The cookies have a soft, buttery base and a chocolate center. The cookies are easy to make for any occasion.
Ingredients
- 1 cup (255g) unsweetened natural peanut butter with no added oils
- 1/2 cup (84g) granulated white sugar
- 1 large egg
- 1 cup (148g) dark chocolate chips, can use semisweet or milk chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, stir together the peanut butter, sugar, and egg until smooth and evenly combined. The mixture should thicken to a dough consistency.
- Use a 1.5 tbsp cookie scoop to scoop the dough and roll into balls. Arrange on the prepared baking sheet about 2 inches apart.
- Use the back of a teaspoon to press a deep indent into the center of each cookie (the entire back of the teaspoon should go into the cookie dough). The sides of the cookie ball should flatten when you do so, so you’re left with a classic thumbprint cookie shape. If the sides of the dough are uneven or crack, smooth the edges so that each cookie is smooth and round.
- Bake for about 10-13 minutes, or until the edges are set and lightly golden.
- Let cookies cool on baking sheet and set. When cookies are almost finished cooling, melt the chocolate in a microwave-safe bowl in 20-second intervals, stirring in between with a silicone spatula, until completely smooth.
- After cookies are set, spoon chocolate filling into each indent. You do not need to use the full amount of chocolate. You can also transfer the chocolate to a piping bag and pipe the filling in.
- Let the chocolate cool and firm up. You can do this at room temperature or briefly put them into the fridge to help speed up the process. The cookies are then ready to eat. Store any uneaten cookies in an airtight container in the fridge or freezer.
Notes
- Peanut butter note: Make sure to use natural peanut butter with no added oils. Peanut butter with added oils will not work and the dough will not thicken correctly. I used Kirkland natural peanut butter.
- Estimated nutrition assumes 2/3 cup of dark chocolate used since not all of the chocolate is needed for the filling.
Serving: 1cookie, Calories: 171kcal, Carbohydrates: 15g, Protein: 6g, Fat: 12g, Saturated Fat: 3g, Sodium: 42mg, Fiber: 2g, Sugar: 10g, NET CARBS: 13
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!