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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 (175°C).
- 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 1 1/2-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.
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