If you have a weakness for treats that deliver on both comfort and decadence, then get ready to fall head over heels for this Peanut Butter Chocolate Thumbprint Cookies and Cinnamon Roll Casserole Recipe. It’s a glorious mashup of two classics: rich, fudgy thumbprint cookies with a creamy peanut butter center and drizzled chocolate, paired with a warm, gooey cinnamon roll casserole slathered in luscious cream cheese frosting. This combination will have you savoring every bite and thinking of new reasons to whip up this crowd-pleaser again and again.
Ingredients You’ll Need
Every star of this Peanut Butter Chocolate Thumbprint Cookies and Cinnamon Roll Casserole Recipe is easy to find and plays a crucial role, from giving perfect texture to delivering bursts of flavor that make this dish unforgettable.
- All-purpose flour: Provides the perfect base for the cookie dough, balancing tenderness and structure.
- Cocoa powder: Adds a deep chocolate richness to the cookies without any heaviness.
- Salt: Enhances all the other flavors and balances the sweetness beautifully.
- Unsalted butter: Brings richness and tenderness to the cookies and a subtle creaminess to the casserole.
- Sugar: Sweetens the cookies just right and helps create that tender crumb.
- Egg (separated): Egg yolk adds moisture and richness; the white helps stick the peanuts to the cookies.
- Milk: Keeps the cookie dough moist and workable.
- Vanilla extract: Brings warmth and enhances the natural flavors in both treats.
- Peanuts (finely chopped): Adds crunch and a fresh nuttiness that pairs beautifully with the creamy peanut butter.
- Peanut Butter: The star of the filling, adding creamy, nutty goodness inside and on top of the cookies.
- Powdered sugar: Sweetens and smooths the peanut butter filling to a perfectly spreadable texture.
- Chocolate chips: Melted for that luscious drizzle to crown the cookies with chocolatey delight.
- Pillsbury Grands! Cinnabon Cinnamon Rolls: A convenient, fluffy canvas soaked in creamy cinnamon goodness for the casserole.
- Heavy cream: Covers the bottom of the casserole to soak the rolls, making them irresistibly soft and decadent.
- Butter: Mixes with brown sugar and cinnamon to create a sticky, caramel-like topping for the rolls.
- Brown sugar: Sweetens and caramelizes for that classic cinnamon roll richness.
- Cinnamon: Adds the signature warm spice to the casserole.
- Cream cheese: Mixed into the frosting for a rich, tangy finish that complements the sweetness perfectly.
How to Make Peanut Butter Chocolate Thumbprint Cookies and Cinnamon Roll Casserole Recipe
Step 1: Prepare the Cookie Dough
Whisk together flour, cocoa powder, and salt in a small bowl, then cream butter with sugar until light and fluffy in a large mixing bowl for about five minutes. Add the egg yolk, milk, and vanilla, mixing until fully incorporated. Gradually add the dry ingredients until you’ve got a beautiful dough forming. Wrap it up and chill in the fridge for one hour to let those flavors meld and the dough firm up.
Step 2: Shape and Coat the Cookies
Preheat your oven to 350°F. Roll the chilled dough into one-inch balls, roughly 1 ½ tablespoons each. Now the fun part: dip each ball’s bottom half in the leftover egg white and then into the chopped peanuts, pressing gently so those nuts stick just right. Use a teaspoon’s back to make a deep indentation in each cookie—it’s going to hold that dreamy filling later.
Step 3: Bake and Prepare the Filling
Bake the cookies for 10 to 12 minutes, then press each indentation again to make sure it’s just right for filling. Let them cool on the sheet for five minutes before transferring to a rack to cool fully. While they’re cooling, stir together peanut butter and powdered sugar in a microwave-safe bowl, warming briefly to get a smooth, pourable texture.
Step 4: Fill and Decorate the Cookies
Once the cookies are completely cool, fill each indentation with the silky peanut butter mix using a half-teaspoon measure. Next, melt chocolate chips slowly in the microwave, drizzling the glossy chocolate over the cookies for that beautiful finishing touch. Let the cookies sit until everything firms up perfectly.
Step 5: Assemble the Cinnamon Roll Casserole
Grease a 9×13-inch pan and preheat the oven to 350°F. Melt butter and stir in brown sugar and cinnamon for a mouthwatering topping. Pour one cup of heavy cream into the baking dish, then arrange the separated cinnamon rolls on top, leaving a little space so they can rise and puff just right. Pour any extra cream over the rolls and sprinkle the cinnamon sugar mixture across the top.
Step 6: Bake and Finish the Casserole
Cover with foil and bake for 35 minutes. Remove the foil and continue baking for 10 minutes until the cream is mostly absorbed and the tops turn a gorgeous golden brown. Cool for 10 minutes while you whip the frosting: blend store-bought icing with cream cheese and vanilla until smooth and spreadable. Spread the frosting over the warm rolls and serve immediately for maximum gooey goodness.
How to Serve Peanut Butter Chocolate Thumbprint Cookies and Cinnamon Roll Casserole Recipe
Garnishes
Freshly chopped peanuts sprinkled on the cookies before serving add an extra crunch and visual appeal. For the cinnamon roll casserole, a light dusting of ground cinnamon or a drizzle of extra cream cheese frosting adds elegance and an inviting aroma that fills the kitchen before you even take a bite.
Side Dishes
These sweets shine on their own but pairing them with a scoop of vanilla ice cream or a cup of freshly brewed coffee or espresso elevates the experience. A simple fruit salad with citrus notes can cut through the richness and provide a refreshing contrast.
Creative Ways to Present
For a party, arrange the thumbprint cookies on a tiered stand alongside the cinnamon roll casserole sliced into squares on a decorative platter. Serve the peanut butter drizzle extra on the side for guests to add more if they please. Presenting the casserole in a rustic cast iron skillet kept warm at the table amps up the cozy vibe and makes everyone feel at home.
Make Ahead and Storage
Storing Leftovers
Store leftover peanut butter chocolate thumbprint cookies in an airtight container at room temperature for up to 3 days to maintain their freshness and chewy texture. The cinnamon roll casserole tastes best fresh but can be covered tightly and refrigerated for up to 2 days.
Freezing
You can freeze the cookie dough before baking by shaping the balls and freezing them on a parchment-lined tray, then transferring them to a container for up to 3 months. For the casserole, freeze it unbaked for up to one month, tightly wrapped. Thaw overnight in the fridge before baking as directed.
Reheating
Warm leftover cinnamon roll casserole slices gently in the microwave or oven to refresh that heavenly gooeyness. For cookies, allow them to come to room temperature or warm briefly to soften the peanut butter filling and reawaken the chocolate drizzle’s shine.
FAQs
Can I substitute peanut butter in this recipe?
Absolutely! While peanut butter is key to the signature flavor of this Peanut Butter Chocolate Thumbprint Cookies and Cinnamon Roll Casserole Recipe, you can try almond or cashew butter for a different twist, but be mindful the texture and taste will shift accordingly.
How long do the cookies stay fresh?
These cookies stay fresh at room temperature for about 3 days when stored in an airtight container. Beyond that, the peanut butter filling might start to dry out, so it’s best to enjoy them soon after baking.
Can I make the casserole vegan?
To veganize the casserole, use dairy-free butter, heavy cream alternatives like coconut cream, and plant-based cream cheese. The cinnamon rolls would need to be made with vegan-friendly dough or homemade from scratch.
Is it okay if the indentation for the cookie filling isn’t very deep?
It’s best to have a good-sized well in each cookie to hold the peanut butter filling without overflow. If the indentation is shallow, press it a second time after baking while the cookies are still warm to ensure it’s deep enough.
Can I make both parts of the recipe ahead of time and serve together?
Definitely! You can prepare the cookie dough and casserole in advance, refrigerate them separately, and bake them fresh on the day you’re serving. Cookies can also be baked and filled the day before for a quick, crowd-pleasing dessert alongside the warm casserole.
Final Thoughts
Trust me when I say this Peanut Butter Chocolate Thumbprint Cookies and Cinnamon Roll Casserole Recipe is a soul-satisfying celebration of flavors and textures that will impress everyone around your table. Whether you’re baking for a holiday, a special brunch, or just because you deserve a treat, these dishes bring warmth and joy with every bite. Give this recipe a go, and get ready to make it a beloved classic in your kitchen!
Print
Peanut Butter Chocolate Thumbprint Cookies and Cinnamon Roll Casserole Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 37 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Peanut Butter Chocolate Thumbprint Cookies combine rich cocoa flavors with creamy peanut butter and a crunchy peanut coating. This easy-to-make cookie recipe features a soft, chocolatey dough that’s rolled in chopped peanuts, baked, then filled with a smooth peanut butter filling and drizzled with melted chocolate for the perfect sweet and salty treat.
Ingredients
Dry Ingredients
- 1 cup All-purpose flour
- 1/2 cup Cocoa powder
- 1/4 teaspoon Salt
Wet Ingredients
- 1/2 cup Unsalted butter (softened)
- 2/3 cup Sugar
- 1 Egg (separated; save the egg white)
- 2 Tablespoons Milk
- 1 teaspoon Vanilla extract
Toppings and Fillings
- 1 cup Peanuts (finely chopped)
- 1 cup Peanut Butter
- 1/4 cup Powdered sugar
- 1/2 cup Chocolate Chips
Instructions
- Combine dry ingredients: In a small bowl, whisk together the flour, cocoa powder, and salt until evenly mixed.
- Cream butter and sugar: In a large mixing bowl, combine the softened butter and sugar. Mix for about 5 minutes until the mixture is light, fluffy, and well incorporated.
- Add wet ingredients: Add the egg yolk, milk, and vanilla extract to the butter mixture and continue mixing until fully incorporated.
- Form cookie dough: Gradually add the dry ingredients to the wet mixture, half a cup at a time, mixing after each addition until a cohesive dough forms.
- Chill dough: Cover the dough with plastic wrap and refrigerate for 1 hour to firm up.
- Preheat oven: Preheat your oven to 350°F (175°C).
- Shape cookies: Remove the dough from the refrigerator and roll it into 1-inch balls, using about 1 ½ tablespoons of dough per ball.
- Coat with egg white and peanuts: Dip the bottom half of each dough ball into the reserved egg white, then immediately dip into chopped peanuts. Press the peanuts gently into the dough to adhere.
- Create thumbprint indentations: Use the back of a teaspoon to press a deep indentation into the center of each dough ball.
- Bake cookies: Place the cookies on a baking sheet lined with parchment paper and bake for 10 to 12 minutes at 350°F until set.
- Deepen indentations: After removing from oven, press the spoon again into each cookie to ensure the indentation is deep enough for filling.
- Cool cookies: Let the cookies cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- Prepare peanut butter filling: In a microwave-safe bowl, combine the peanut butter and powdered sugar. Stir well. Heat in 15-second intervals, stirring between each, until the mixture is pourable, about 30 seconds total.
- Fill cookies: Using a ½ teaspoon, fill the indentations in each cookie with the peanut butter mixture.
- Melt chocolate: Place chocolate chips in a microwave-safe dish and heat in 5-second increments, stirring after each, until melted and smooth.
- Drizzle chocolate: Spoon the melted chocolate over the filled cookies for a beautiful finish.
- Set toppings: Allow the cookies to sit at room temperature until the peanut butter filling and chocolate drizzle have firmed up.
Notes
- Chilling the dough is essential to prevent spreading and helps the cookies hold their shape.
- Use room temperature butter for easier mixing and better texture.
- If you don’t have chopped peanuts, you may substitute with finely chopped almonds or leave them off for a smoother cookie.
- Ensure cookies are completely cool before filling to prevent melting the peanut butter filling.
- Store cookies in an airtight container at room temperature for up to 5 days.
