Recipe by invictus
READY IN: 49mins




  • Preheat oven to 350°F.
  • In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk. The dough should come together into a soft ball but it will be crumbly.
  • Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick. I found it was easiest doing this in the palm of my hand. Place on a parchment-lined baking sheet and repeat with remaining dough. Cookies will not spread too much, so you can squeeze them in more than you would for chocolate chip cookies.
  • Bake cookies for 9 minutes, until bottoms and the edges are lightly browned and cookies are set.
  • Immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each cookie. (I am still debating as to whether this is a necessary step.).
  • Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
  • In a small bowl, whisk together peanut butter, confectioners’ sugar, salt and vanilla. When the mixture has come together, heat it in the microwave for 30 to 45 seconds at a time, then stir. Heat until it is very, very soft. Let cool slightly and spoon a generous dome of the filling into each cookie’s “thumbprint”. Alternately you could use a piping bag but I did not find this necessary.
  • Chill cookies with filling for 20-30 minutes, or until the peanut butter is firm.
  • Melt the chocolate and butter in a small double boiler until melted.
  • Dip chilled cookies into chocolate with a fork, allowing theexcess to drip off, and place on a sheet of parchment paper to let the cookies set.