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Chunky Chocolate Peanut Butter Thumbprint Cookies

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  • Prep 5 min
  • Total 15 min
  • Servings 3
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A convenient way to make thumbprint cookies! Just like the classics, these chocolate cookie treats have a pocket to hold peanut butter filling.
Updated Jul 5, 2006
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Ingredients

Steps

  • 1
    Heat oven to 350°F. Stir cookie mix, oil, water and egg with spoon until soft dough forms. (If dough is too stiff, stir in additional 1 to 2 teaspoons water.)
  • 2
    Drop dough by rounded teaspoons about 2 inches apart onto ungreased cookie sheet. Press thumb deeply in center of each.
  • 3
    Bake 8 to 10 minutes or just until set. Cool 1 minute before removing from cookie sheet. Fill each thumbprint with about 1/2 teaspoon peanut butter.

Tips from the Betty Crocker Kitchens

  • tip 1
    Thumbprint cookies are often called "thimble cookies" in older cookbooks because a thimble was used to make the indentation.
  • tip 2
    Warm cupboards? If your cookie mix has been stored above 85ºF, refrigerate it for 1 hour before mixing to keep those chocolate chunks from softening.
  • tip 3
    Besides peanut butter, other filling ideas are frosting and fruit preserves. For fun, press miniature marshmallows right into warm cookies.

Nutrition

95 Calories, 5 g Total Fat, 2 g Protein, 11 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
95
Calories from Fat
45
Total Fat
5 g
Saturated Fat
1 g
Cholesterol
5 mg
Sodium
65 mg
Potassium
60 mg
Total Carbohydrate
11 g
Dietary Fiber
0g
Protein
2 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Starch; 1/2 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
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