Double Chocolate Peanut Butter Thumbprint Cookies

Yield: about 3 1/2 dozen

Ingredients

• 1 1/2 cups all-purpose flour
• 1/3 cup baking cocoa
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 cups (12 ounce package) semi-sweet chocolate chips, divided
• 1 cup granulated sugar
• About 1 cup chunky or smooth peanut butter (not all-natural), divided
• 1/3 cup butter, softened
• 1 1/2 teaspoons vanilla extract
• 2 large eggs

Instructions

1. Combine flour, cocoa, baking powder and salt in small bowl.
2. Melt 1 cup morsels in small, heavy-duty saucepan over low heat; stir until smooth.
3. Beat granulated sugar, 1/3 cup peanut butter, butter and vanilla extract in large mixer bowl until creamy.
4. Beat in melted chocolate.
5. Add eggs one at a time, beating well after each addition. Gradually beat in cocoa mixture. Stir in remaining morsels.
6. Cover; chill just until firm.
7. Heat oven to 350 degrees F.
8. Shape into 1 1/2 inch balls; press thumb into tops to make about 1/2 inch deep depressions. Place on ungreased cookie sheets. Fill each depression with about 1/2 teaspoon peanut butter.
9. Bake for 10 to 15 minutes or until sides are set but centers are still slightly soft.
10. Cool on cookie sheets for 2 minutes; remove to wire racks to cool completely.