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- Level
- very easy
- Prep Time
- 30 mins
- Total Time
- 2 h 45 m
- Serves
- 37
Ingredients
- 2 cups
- all-purpose flour
- 480 mL
- ¾ cup
- Compliments cocoa powder
- 180 mL
- ½ tsp
- baking powder
- 2.5 mL
- ½ tsp
- cinnamon
- 2.5 mL
- ½ tsp
- fine sea salt
- 2.5 mL
- 1 cup
- unsalted butter, at room temperature
- 240 mL
- ½ cup
- granulated sugar
- 120 mL
- ½ cup
- dark brown sugar, lightly packed
- 120 mL
- 1
- large egg
- 1 tsp
- vanilla extract
- 5 mL
- 1 pkg
- Cinnamon Sugar Peanut Butter Spread
Directions
Step 1
Sift flour with cocoa powder, baking powder, cinnamon and salt in a medium bowl. Set aside.
Step 2
Using a stand mixer fitted with the paddle, beat butter with sugars on medium-high speed until light and fluffy, 2 to 3 min. Scrape down sides of the bowl, then add egg and vanilla and beat on medium speed until fully blended, 1 to 2 min. Add flour mixture and continue to mix on medium-low speed just until a dough comes together. Chill until dough can easily be rolled into balls, 1 hr.
Step 3
Position oven racks in the top and bottom third positions. Preheat oven to 160°C (325°F). Line 2 baking sheets with parchment.
Step 4
Scoop 1-tbsp (15-mL) portions of dough and roll into smooth balls. Arrange on prepared baking sheets, 2 in. (5 cm) apart. Using the pad of your thumb, push a deep indent in the centre of each ball.
Step 5
Bake on the top and bottom third racks, switching sheets halfway through, until cookies have set, 12 to 16 mins. Carefully re-press indents, if needed. Let cool on baking sheets, 5 mins. Transfer to a rack and cool completely, 20 mins. Repeat with the remaining dough.
Step 6
Pipe or spoon Cinnamon Sugar Peanut Butter Spread into the centre of each cooled thumbprint.
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