Chocolate Thumbprint Cookies with Peanut Butter & Honey
Game Day

Chocolate Thumbprint Cookies

with Peanut Butter & Honey

35 MIN
$9.99 10 Cookies
Wellness at Blue Apron
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
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From the Test Kitchen

Kick your game day up a notch this year with our crowd-pleasing selection of add-ons—perfect for sharing and snacking. For these irresistibly sweet, nutty cookies, you'll use your thumb to create a well in the fresh chocolatey dough before baking, then fill each well with a crunchy peanut and honey spread after baking.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    210 Cals (est.)
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fresh
ingredients
Chocolate Thumbprint Cookies with Peanut Butter & Honey
Title
  • 2 oz Salted Butter
  • 1 cup All-Purpose Flour
  • ¼ cup Sugar
  • 5 Tbsps Light Brown Sugar
  • 1 Pasture-Raised Egg
  • 1 tsp Baking Powder
  • ¼ cup Dutch Processed Cocoa Powder (Processed With Alkali)
  • 2 Tbsps Smooth Peanut Butter Spread
  • 2 Tbsps Mascarpone Cheese
  • 3 Tbsps Roasted Peanuts
  • 4 tsps Honey
time-saving
tips & techniques
step-by-step
instructions
Make the dough
1 Make the dough

Remove the honey from the refrigerator. Place an oven rack in the center of the oven; preheat to 350°F. In a bowl, whisk together the flour, cocoa powder, and 1/2 teaspoon of the baking powder (you will have extra). Melt the butter in a separate, large bowl in the microwave (or melt in a small pot, then transfer to a large bowl). Add the brown sugar and granulated sugar; whisk to combine. Add the egg; whisk to thoroughly combine. Add the dry ingredients. Using a spatula, gently mix until just incorporated (be careful not to overmix).

Form & bake the cookies
2 Form & bake the cookies

Line a sheet pan with parchment paper. Scoop about 2 tablespoons of the dough into your hands; roll into a ball (if the dough is too sticky, wet your hands with water to prevent it from sticking), then place on the sheet pan. Repeat with the remaining dough to ensure the cookies are the same size, evenly spacing them out on the sheet pan. Using your thumb, press into the center of each ball to create a deep well. Bake 10 to 12 minutes, or until the dough is set and cooked through. Transfer to a cooling rack; let stand at least 5 minutes. (If the wells have risen too much during baking, using the bottom rounded side of a spoon, press into the center of the cookie to form a deep well.)

Fill the cookies & serve your dish
3 Fill the cookies & serve your dish

Meanwhile, finely chop the peanuts. In a bowl, combine the peanut butter spread, mascarpone, chopped peanuts, honey (kneading the packet before opening), and a pinch of salt. When cool enough to handle, evenly divide the peanut butter filling among the wells of the baked cookies. Enjoy!

Tips from Home Chefs

Chocolate Thumbprint Cookies

Make the dough
1 Make the dough

Remove the honey from the refrigerator. Place an oven rack in the center of the oven; preheat to 350°F. In a bowl, whisk together the flour, cocoa powder, and 1/2 teaspoon of the baking powder (you will have extra). Melt the butter in a separate, large bowl in the microwave (or melt in a small pot, then transfer to a large bowl). Add the brown sugar and granulated sugar; whisk to combine. Add the egg; whisk to thoroughly combine. Add the dry ingredients. Using a spatula, gently mix until just incorporated (be careful not to overmix).

2 Form & bake the cookies

Line a sheet pan with parchment paper. Scoop about 2 tablespoons of the dough into your hands; roll into a ball (if the dough is too sticky, wet your hands with water to prevent it from sticking), then place on the sheet pan. Repeat with the remaining dough to ensure the cookies are the same size, evenly spacing them out on the sheet pan. Using your thumb, press into the center of each ball to create a deep well. Bake 10 to 12 minutes, or until the dough is set and cooked through. Transfer to a cooling rack; let stand at least 5 minutes. (If the wells have risen too much during baking, using the bottom rounded side of a spoon, press into the center of the cookie to form a deep well.)

Form & bake the cookies
Fill the cookies & serve your dish
3 Fill the cookies & serve your dish

Meanwhile, finely chop the peanuts. In a bowl, combine the peanut butter spread, mascarpone, chopped peanuts, honey (kneading the packet before opening), and a pinch of salt. When cool enough to handle, evenly divide the peanut butter filling among the wells of the baked cookies. Enjoy!

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