Evil Chef Mom's recipe for Thumbprint Cookies swaps chocolate and peanut butter for the traditional dough and jam. Delicious!
Chocolate Peanut Butter Thumbprints from Evil Chef Mom
10 ounce bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/4 cup unsalted butter, cut into chunks
3 large eggs, at room temperature
1 cup sugar
3/4 cup flour
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup peanut butter ***Nutella would be great instead of peanut butter***
Put chocolates and butter in a medium metal bowl and set bowl over a pan filled with 1 in. of simmering water. Cook, stirring occasionally, until melted, then remove from heat and let cool slightly. Whisk in eggs and sugar, mixing until combined. Then whisk in flour, baking powder, and salt. Chill dough, covered, until firm, about 2 hours.
Let dough sit at room temperature 15 minutes. Meanwhile, preheat oven to 350° and line 2 baking sheets with parchment paper. Scoop 1 tbsp. portions of dough, rolling each into a ball, and put onto sheets 1 in. apart. Press your thumb into center of each cookie ball, making a small well. Fill a resealable plastic bag with about 1/2 cup peanut butter.
With scissors, snip off 1 corner of bag; squeeze about 1/2 tsp. peanut butter from bag into each well. Bake as directed. Makes 40.
Bake cookies until they no longer look wet on top, about 8 minutes. Let cool on baking sheets.