These peanut butter-filled chocolate thumbprintcookies are a must with a tall glass of ice-cold milk.
Recipe: Double ChocolatePeanut Butter Thumbprint Cookies
1 1/2 cups all-purpose flour
Preheat oven to 350°F (175°C).
Combine flour, cocoa, baking powder andsalt in small bowl. Melt 1 cup morsels in a small, heavy-dutysaucepan over low heat; stir until smooth. Beat granulated sugar,1/3 cup peanut butter, butter and vanilla extract in large mixerbowl until creamy. Beat in melted chocolate. Add eggs one ata time, beating well after each addition. Gradually beat in cocoamixture. Stir in remaining morsels. Cover; refrigerate just untilfirm.
Shape dough into 1 1/2-inch balls; pressthumb into tops to make about ½-inch-deep depressions.Place 2 inches apart on ungreased baking sheets. Fill each depressionwith about ½ teaspoon peanut butter.
Bake for 10 to 15 minutes or until sidesare set but centers are still slightly soft. Cool on baking sheetsfor 2 minutes; remove to wire racks to cool completely.
1/3 cup NESTL ® TOLL HOUSE® Baking Cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 (12-ounce) package NESTL TOLL HOUSE Semi-Sweet ChocolateMorsels – divided use
1 cup granulated sugar
1 cup chunky or smooth peanut butter (not all-natural) – divideduse
1/3 cup butter or margarine, softened
1 1/2 teaspoons vanilla extract
2 large eggs
Makes 3 dozen.
Recipe and photograph are the propertyof Nestl ® and Meals.com, used with permission.
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