- Cooks&Books&Recipes - http://www.cooksandbooksandrecipes.com -

Recipe for Peanut Butter Thumbprints with Peanut Caramel

This recipe for peanut butter thumbprints with peanut caramel is from the Sur La Table cookbook, So Sweet!

Recipe for Peanut Butter Thumbprints with Peanut Caramel - www.cooksandbooksandrecipes.com

Peanut Butter Thumbprints with Peanut Caramel

From Sur La Table:

These are your favorite peanut butter cookies, all dressed up and ready for a party. Their centers are filled with a mixture of salted peanuts coated with caramel sauce, and their tops can be drizzled with chocolate. You’ll end up with more peanut caramel sauce than you need for this recipe, but it’s hard to make it in a smaller quantity. Store any extra in the refrigerator (it keeps for several weeks) and use it whenever the mood strikes — for ice cream, fondue, toast. . . It won’t hang around for long. Neither will the cookies.

Cooks&Books&Recipes Featured Cook Amy:

Picture this: a holiday party is coming up + you’ve offered to bring a dessert. but wait, there’s more. this isn’t just any ol’ holiday party — this is the annual nashville food bloggers holiday potluck, so the dessert needs to be delicious + impressive. thankfully, i had a bookmarked recipe just waiting to be baked. peanut butter cookies with salted peanut caramel. sounds pretty yummy, doesn’t it? trust me, they were!

the peanut butter cookie is crumbly + rich, + the salted peanut caramel is simply divine — beyond decadent, with a perfect combination of sweet + salty notes. + as an added bonus, they turned out looking just gorgeous. they were a huge hit with the food bloggers, which says a lot, as these people know their food! even those who don’t normally love sweets were raving about them. that’s just how great they were!

the cookbook the recipe came from — So Sweet: Cookies, Cupcakes, Whoopie Pies + More — is full of  absolutely wonderful-looking desserts. if these cookies are any indication, the rest of the recipes in the book will be incredibly amazing. i’ve got my eye on a  few recipes to try ASAP — gingerbread whoopie pies with orange buttercream  filling + rocky road cupcakes, to name a few. + one of you lucky readers will be  able to win a copy of So Sweet + make some of these awesome desserts yourself —  how cool is that?!

We hope that you enjoy this recipe for peanut butter thumbprints with peanut caramel.

Recipe for Peanut Butter Thumbprints with Peanut Caramel - www.cooksandbooksandrecipes.com

Photo credit: Amy Donovan

Cookbook Review of Sur La Table's Cookbook, So Sweet! - www.cooksandbooksandrecipes.com

Buy on Amazon

Peanut Butter Thumbprints with Peanut Caramel

Featured Recipe From: So Sweet: Cookies, Cupcakes, Whoopie Pies, and More

Yield: Makes about 50 cookies



  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3/4 cup creamy salted peanut butter, at room temperature
  • 1 3/4 cups unbleached all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Peanut Caramel:

  • 1 cup heavy whipping cream
  • 1/2 cup water
  • 1 cup granulated sugar
  • 1 tablespoon light corn syrup
  • 1⁄8 teaspoon salt
  • 3/4 cup finely chopped roasted salted peanuts
  • 4 ounces semisweet or bittersweet chocolate, finely chopped and melted (optional)


1. Preheat the oven to 350°F and position 2 oven racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper.

2. Mix the dough. Place the butter, brown sugar, and granulated sugar in the bowl of the stand mixer and beat on medium speed until smooth and blended, about 2 minutes. You can also use a hand mixer and a medium bowl, although you may need to beat the mixture a little longer to achieve the same results. Scrape down the bowl with a spatula. Add the egg and vanilla and blend well. Scrape down the bowl again. Add the peanut butter, beat until well blended, and scrape down the bowl once more.

3. In a medium bowl, whisk together the flour, baking soda, and salt. Add to the butter mixture all at once. Turn the mixer to the lowest speed and blend slowly, just until there are no more patches of flour. Scrape down the bowl. Remove the bowl from the mixer and stir gently a few times with the spatula to make sure there are no patches of unincorporated flour or butter lurking near the bottom of the bowl.

4. Use the ice-cream scoop to portion tablespoon-size mounds onto the prepared baking sheets, spacing them about 11/2 inches apart. Or use a spoon to portion the dough, then roll each piece into a ball between your hands and place on the prepared sheets, about 20 cookies per sheet. Use the rounded handle end of a wooden spoon (or another kitchen utensil) to make a depression, about an inch in diameter, in the center of each cookie.

5. Bake the cookies, switching the sheets between the racks and rotating each front to back halfway through, for 13 to 16 minutes, until they are lightly golden brown all over and a bit darker at the edges. Transfer to a cooling rack. Immediately reinforce the depression in each cookie using the same kitchen utensil. Be careful not to push so hard that you crack the cookie or break through to the baking sheet. Cool and reline one of the baking sheets, and bake the remaining cookie dough as directed. Let the cookies cool completely.

6. Make the peanut caramel. Microwave the cream in a small, microwave-safe bowl just until hot. Set aside. Place the water in a medium saucepan and add the sugar, corn syrup, and salt. (The pan will seem too large, but when the cream is added the mixture will rise dramatically.) Cook the sugar mixture over medium heat, stirring occasionally with a heatproof spatula, until the sugar dissolves. Set the hot cream on the counter next to the stovetop. Turn the heat to high and cook the sugar mixture, occasionally swirling the pan (not stirring) so that the sugar cooks evenly, until it turns a golden brown. Immediately turn off the heat and whisk in the cream, adding it in a slow, steady stream. Whisk to blend the caramel well. Pour into the heatproof bowl and let cool until warm and pourable (if it becomes cold and thick, simply reheat in the microwave until it is fluid again). Stir in the peanuts.

7. Fill the cookies. Spoon the peanut caramel into the depressions of each cookie. Allow the filling to cool and set for an hour before finishing with the chocolate (if using). Cover and refrigerate any leftover peanut caramel to use another day.

8. Top with the chocolate. Place the melted chocolate in a small resealable plastic bag. Snip a small hole in the corner of the bag and stripe the chocolate over the top of the cookies. Allow the chocolate to cool and harden completely before transferring the cookies to a storage container.

© 2011 Sur La Table

Reprinted with permission from So Sweet: Cookies, Cupcakes, Whoopie Pies, and More by Sur La Table (Andrews McMeel Publishing)

Print Print Recipe