Peanut Butter Chocolate Thumbprint Cookies (Gluten-Free, Dairy-Free)

Chocolate lovers, you’ll definitely love these peanut butter chocolate thumbprint cookies that are filled with a rich chocolate center. Make a batch of these for your holiday cookie platter! Totally gluten-free and dairy-free too.

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A Twist on Regular Thumbprint Cookies

Typical thumbprint cookies (cookies made with a “thumbprint” in the middle to create an indent) are usually filled some kind of jam, like these gluten-free thumbprint cookies.

However, today we’re making a different version that’s filled with a chocolate filling instead of jam.. and that’s also full of peanut butter flavor, so anyone that’s a fan of the peanut butter and chocolate combination is sure to love it!

Why You’ll Love this Recipe:

• Simple Ingredients: The ingredients required for making these chocolate thumbprint cookies are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing these cookies is uncomplicated, and a batch of them comes together in less than an hour!
• Totally Gluten-Free & Dairy-Free: The best part is that this recipe for chocolate thumbprint cookies are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making these peanut butter chocolate thumbprint cookies recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a 1:1 gluten-free replacement for regular all-purpose flours) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour).
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.
• Peanut Butter: If you are allergic to peanuts, you may use other types of nut butters (such as almond butter, cashew butter, or sunflower butter instead).
• Baking Powder: Baking powder is the only leaving agent (we only need a very little bit), so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Egg: The egg is for binding the ingredients better together, so I highly recommend adding it in. If you are allergic to eggs, or would like to keep this recipe egg-free, you may use acquafaba or an egg-replacer instead.
• Sugar: I used a mix of brown sugar and white sugar, but you can also use cane sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).
• Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, so I highly recommend adding it in.
• Chocolate: I used dairy-free chocolate to keep this recipe dairy-free, but you may also use regular chocolate instead. A chocolate bar or chocolate chips will both work.

How to Make Chocolate Thumbprint Cookies (Step by Step):

1. Preheat and Line

Preheat the oven to 350F and line a large cookie sheet or 2 medium baking sheets with parchment paper.

2. Mix Sugar with Wet Ingredients

In a large bowl, mix the peanut butter, brown sugar, granulated sugar, egg and vanilla extract until smooth and well combined.

3. Whisk Dry Ingredients

In a medium bowl, whisk the gluten-free measure-for-measure flour, salt, and baking powder until very well combined.

4. Combine Wet and Dry Ingredients

Add the flour mixture to the bowl with the wet ingredients and whisk well until you get a thick and homogeneous dough.

(Note: If the dough feels too dry or crumbly, add the tablespoon of water and mix again until the dough is pliable.)

5. Shape Dough Balls

Use a #20 cookie scoop (approximately 2 tablespoons of dough) to scoop out evenly-sized balls of cookie dough.

Place the cookies in the prepared baking sheet in a single layer, making sure to leave 2 inches of space between each cookie.

(You can either bake 12 cookies in one large baking sheet, or 6 cookies each in 2 medium baking sheets).

6. Create Indent in Cookie Dough

Use your finger or the back of a spoon to press a small indent into the center of each ball, forming a “well.”

7. Bake Until Golden Brown

Bake the cookies in the preheated oven for 12 minutes (rotating the sheets halfway through) until the edges are lightly golden.

8. Let Cool

Once baked, remove the warm cookies from the oven and let them cool on the baking sheet or a wire rack at room temperature until fully cooled.

9. Prepare the Chocolate Ganache Filling

Melt the chocolate in the microwave or a double boiler and then stir in peanut butter until the mixture is smooth and homogeneous.

10. Fill Cookies and Let Set

Fill the center of each cookie with 1 teaspoon of the chocolate-peanut butter mixture (if you prefer, you may also use a piping bag). Allow the filling to set before serving or storing these chocolate thumbprints.

Dish by Dish Tips/Tricks:

• Use Other Nut Butters: If you are allergic to peanuts, you may use other types of nut butters (such as almond butter, cashew butter, or sunflower butter instead).
• Crispier Edges: For a slightly crispier cookie, bake for an additional 1-2 minutes, but watch carefully to avoid over-baking.
• Festive Decorations: Instead of chopped peanuts, you can add colorful sprinkles, mini M&Ms, or edible glitter on top of the cookies for holiday-themed cookies.
• Storing: Once the filling has set, place the chocolate thumbprints in an airtight container (preferably in a single layer) and store for up to 3 days.

Other Peanut Butter & Chocolate Recipes:

• Peanut Butter Brownies (Gluten-Free, Dairy-Free)
• Peanut Butter Blossoms (Gluten-Free)
• Peanut Butter Buckeyes (Gluten-Free, Vegan)
• No-Bake Peanut Butter Crunch Bars (Gluten-Free, Vegan)
• Healthy Peanut Butter Cups (Gluten-Free, Vegan)

Gluten-Free Chocolate Cookies You’ll Love:

• Fudgy Chocolate Walnut Cookies (Gluten-Free, Dairy-Free)
• Chocolate Dipped Pistachio Cookies (Gluten-Free, Dairy-Free)
• Oatmeal Chocolate Chip Cookies (Gluten-Free, Dairy-Free)
• Chocolate Chip Cookie Bars (Gluten-Free, Dairy-Free)
• Chocolate Crinkle Cookies (Gluten-Free, Dairy-Free)

Gluten-Free Cookie Recipes to Love:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Peanut Butter Chocolate Thumbprint Cookies (Gluten-Free, Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 47 minutes
• Yield: 12 cookies 1x
• Diet: Gluten Free

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Description

Chocolate lovers, you’ll definitely love these peanut butter chocolate thumbprint cookies that are filled with a rich chocolate center. Make a batch of these for your holiday cookie platter! Totally gluten-free and dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

For the Cookie Dough:

• 1 1/2 cups gluten-free measure-for-measure flour
• 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already has it)
• 3/4 cup peanut butter
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1 egg
• 1/3 cup brown sugar
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 tablespoon water (optional, if needed for binding)

For the Chocolate Filling:

• 1/2 cup dairy-free chocolate, melted
• 1/4 cup peanut butter

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat and Line: Preheat the oven to 350F and line a large cookie sheet or 2 medium baking sheets with parchment paper.
2. Mix Sugar with Wet Ingredients: In a large bowl, mix the peanut butter, brown sugar, granulated sugar, egg and vanilla extract until smooth and well combined.
3. Whisk Dry Ingredients: In a medium bowl, whisk the gluten-free measure-for-measure flour, salt, and baking powder until very well combined.
4. Combine Wet and Dry ingredients: Add the flour mixture to the bowl with the wet ingredients and whisk well until you get a thick and homogeneous dough. (Note: If the dough feels too dry or crumbly, add the tablespoon of water and mix again until the dough is pliable.)
5. Shape Dough: Use a #20 cookie scoop (approximately 2 tablespoons of dough) to scoop out evenly-sized balls of cookie dough. Place the cookies in the prepared baking sheet in a single layer, making sure to leave 2 inches of space between each cookie (either 12 cookies for a large baking sheet, or 6 cookies for each medium baking sheet).
6. Create Indent in Cookie Dough: Use your finger or the back of a spoon to press a small indent into the center of each ball, forming a “well.”
7. Bake Until Golden Brown: Bake the cookies in the preheated oven for 12 minutes (rotating the sheets halfway through) until the edges are lightly golden.
8. Let Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheet until fully cooled.
9. Prepare the Filling: Melt the chocolate in the microwave or a double boiler and then stir in peanut butter until the mixture is smooth and homogeneous.
10. Fill Cookies and Let Set: Fill the well of each cookie with 1 teaspoon of the chocolate-peanut butter mixture. Allow the filling to set before serving or storing.

Notes

Gluten-Free Flour: I recommend using a good-quality gluten-free measure-for-measure flour (a 1:1 gluten-free replacement for regular all-purpose flours) that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours and helps to better bind the ingredients together. If your gluten-free flour blend does not already include xanthan gum, make sure to add it in.

Peanut Butter: If you are allergic to peanuts, you may use other types of nut butters (such as almond butter, cashew butter, or sunflower butter instead).

Baking Powder: Baking powder is the only leaving agent (we only need a very little bit), so make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Egg: The egg is for binding the ingredients better together, so I highly recommend adding it in. If you are allergic to eggs, or would like to keep this recipe egg-free, you may use acquafaba or an egg-replacer instead.

Sugar: I used a mix of brown sugar and white sugar, but you can also use cane sugar or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index).

Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, so I highly recommend adding it in.

Chocolate: I used dairy-free chocolate to keep this recipe dairy-free, but you may also use regular chocolate instead.

• Prep Time: 20 mins
• Assembly Time: 15 mins
• Cook Time: 12 mins
• Category: Cookies
• Method: Baking
• Cuisine: American