These cookies are soft, chewy and are great with a cup f coffee tea or glass of milk. Start off by creaming butter and peanut butter in a bowl then add in your white sugar and sung a mixer, cream everything together. Crack in an egg with a few drops of vanilla extract to the bowl and mix that once again. In a separate bowl, add in one cup of all-purpose flour, baking soda and a pinch of salt to bring out those flavours.

Use a hand whisk to mix everything together then add the dry ingredienst to the wet ingredients and start mixing everything until well combined. Scoop up about a tablespoon of the cookie dough and roll it n the palm of your hand then place it on a baking tray. Bake your cookies to a preheated oven at 375 degrees Fahrenheit for about fourteen minutes.

Once the cookies are beautifully bakes, remove from the oven and immediately do a thumbprint in the middle of each cookie. Alternatively, you can use the back of a spoon to make the thumbprint shape ob your cookies. Set your cookies aside on a wire rack and let them cool completely. or the chocolate, heat 1/3 cup Heavy Cream and 2 tablespoons butter over medium heat, until hot but not boiling.

Remove from heat. Stir in 1 teaspoon Vanilla and 1 1/2 cups Chocolate Chips, stir until chocolate is melted and smooth. Scoop about a tablespoon of chocolate into the centre of each cookie and move to a cooling rack. Allow cookies to cool until chocolate is set before eating.


  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1/2 stick (60g) unsalted butter, room temperature
  • 1 cup (240g) smooth peanut butter
  • 1/2 cup (100g) packed dark-brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 eggs
  • 1 tsp (5g) vanilla extract

Chocolate Ganache;

  • 4 oz (120g) semisweet chocolate
  • 1/2 cup (120g) whipping cream


  1. In a bowl whisk together the flour, baking soda and salt. Set aside.
  2. In another bowl add the peanut butter, butter, granulated sugar and dark brown sugar.
  3. Using an electric mixer or a wooden spoon, mix well until creamy. Incorporate vanilla extract and eggs one at a time.
  4. Gradually add flour mixture, and mix until just combined. If the batter is too soft to roll into balls, refrigerate for about 30-60 minutes
  5. Preheat oven to 350 F (180C). Line 2 baking sheets with parchment paper.
  6. Take equal portions of dough using an ice cream scoop and form into balls.
  7. Roll them into sugar and place on the prepared baking sheets. Use your thumb to make an indentation into the centre of each cookie.
  8. Bake until slightly golden for 10-12 minutes. Transfer cookies to cooling racks to cool completely.
  9. While still warm press again the centre of each cookie if necessary
  10. While they cool to prepare the chocolate ganache. Heat the cream in a small saucepan.
  11. When the cream just begins to boil at the edges, remove from heat and pour over the chopped chocolate.
  12. Let it cool for 5 minutes before filling the cookies. Fill the cookies with chocolate ganache and let it set before serving.