Print Recipe

Double Chocolate Peanut
Butter Thumbprint Cookies

RG

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/3 cup NESTLE TOLL HOUSE Baking Cocoa
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups (12 ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels, divided
  • 1 cup granulated sugar
  • About 1 cup chunky or smooth peanut butter (not all-natural), divided
  • 1/3 cup butter or margarine, 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. Beat in melted chocolate. Add eggs one at a time, beating well after each addition. Gradually beat in cocoa mixture. Stir in remaining morsels.
  4. Cover; chill just until firm.
  5. Shape into 1 1/2-inch balls; press thumb into tops to make about 1/2-inch-deep depressions. Place on ungreased baking sheets. Fill each depression with about 1/2 teaspoon peanut butter.
  6. Bake in preheated 350 degrees F oven for 10 to 15 minutes or until sides are set but centers are still slightly soft.
  7. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes about 3 1/2 dozen.


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