So this recipe is getting blamed on my mom, ALL THE WAY. First of all, every time we come to visit, she has at least a few of these gigantic gourmet cookies sitting on her counter, just calling my name. They are worth every calorie but they're intense! Well, she found the recipe and sent it my way, and now I've made it twice in under a week.
It is a very easy and basic recipe, no fancy ingredients needed. I could have sworn it was chocolate on a peanut butter cookie, but it turns out, it is just a basic cookie with peanut butter in the chocolate frosting that I am tasting. They taste good on day one, but they will knock your socks off on day two. None have ever survived longer than that, but I would imagine, as long as you keep them covered from the beginning, they'd keep just fine and in theory, could probably freeze too. They do not move when they cook at all- I made a double batch of small cookie scoop size balls and fit a ton of cookies on one sheet. No eggs, baking soda or powder- nothing. What you see is what you get. I baked my cookies for probably close to ten minutes, both when I made them big and small. It is kind of hard to tell that they are "ready," so I had to try to move them softly and sort of pick them up to see if there was any color on the bottom. The recipe makes about 14 big scoop size cookies, which is not a lot! One or two of these bad boys all satisfy you, though, in their defense. This recipe is easy enough to double, however, and if I am making it for a lot of friends, I suggest making smaller cookies. :-)
Bristol Farms Peanut Butter Thumbprint Cookies
1/2 cup butter
1/2 cup light brown sugar
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
2 tablespoons milk
For the filling:
3/4 cups semisweet chocolate chips
2 tablespoons peanut butter
2 tablespoons corn syrup
1 tablespoon water
1 teaspoon vanilla
Preheat oven to 375. Cream the butter, add the sugar and then vanilla. Mix in flour and salt. Roll into even size balls and push your thumb into each cookie to make a depression. Bake until light golden brown, about 8-12 minutes, depending upon size of your cookie. Let cool.
To make the filling, melt the chocolate chips (carefully, without burning) and add in peanut butter, corn syrup, vanilla and water. Put into a piping bag with a large Wilton 1M tip. Cool a bit (might need some time in the fridge, 5-15 minutes depending upon how hot your chips were) and then swirl some of that chocolate goodness on top of each cookie.
Enjoy!
Thank you so much for posting this recipe! I loved these cookies from Bristol Farms when I lived in L.A. in the 90's and I am so happy I found the recipes you posted! I don't recall their cookies having peanut butter in them at all. Do you think I can make the frosting without the peanut butter? :)
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