These peanut butter-filled chocolate thumbprint
cookies are a must with a tall glass of ice-cold milk.
Double Chocolate
Peanut Butter Thumbprint Cookies
1 1/2 cups all-purpose
flour
1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 (12-ounce) package NESTLÉ TOLL HOUSE Semi-Sweet Chocolate
Morsels, divided use
1 cup granulated sugar
1 cup chunky or smooth peanut butter (not all-natural), divided
use
1/3 cup butter or margarine, softened
1 1/2 teaspoons vanilla extract
2 large eggs
Preheat oven to 350°
F.
Combine flour, cocoa,
baking powder and salt in small bowl. Melt 1 cup morsels in a
small, heavy-duty saucepan over low heat; stir until smooth.
Beat granulated sugar, 1/3 cup peanut butter, butter and vanilla
extract in large mixer bowl until creamy. Beat in melted chocolate.
Add eggs one at a time, beating well after each addition. Gradually
beat in cocoa mixture. Stir in remaining morsels. Cover; refrigerate
just until firm.
Shape dough into 1½-inch
balls; press thumb into tops to make about ½-inch-deep
depressions. Place 2 inches apart on ungreased baking sheets.
Fill each depression with about ½ teaspoon peanut butter.
Bake for 10 to 15 minutes
or until sides are set but centers are still slightly soft. Cool
on baking sheets for 2 minutes; remove to wire racks to cool
completely.
Makes 3 dozen.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
