double chocolate peanut butter thumbprint cookies

Name: Double Chocolate Peanut Butter Thumbprint Cookies
Cook time: 15 min
Yield: 36
Cuisine: American
Ingredients: 1 1/2 cup(s) all purpose flour; 1/2 cup(s) baking cocoa; 1 1/2 teaspoon(s) baking powder; 1/4 teaspoon(s) salt; 2 cup(s) 12 ounce package semisweet chocolate morsels, divided; 1 cup(s) sugar; 1 cup(s) chunky or smooth peanut butter (not all natural), divided; 1/3 cup(s) butter, softened; 1 1/2 teaspoon(s) vanilla; 2 - eggs

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From a cookbook.

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yield 36 serving(s)

cook time 15 Min

method Bake

Ingredients For double chocolate peanut butter thumbprint cookies

1 1/2 c

all purpose flour
1/2 c

baking cocoa
1 1/2 tsp

baking powder
1/4 tsp

salt
2 c

12 ounce package semisweet chocolate morsels, divided
1 c

sugar
1 c

chunky or smooth peanut butter (not all natural), divided
1/3 c

butter, softened
1 1/2 tsp

vanilla
2

eggs

How To Make double chocolate peanut butter thumbprint cookies

1
Preheat oven to 350. Combine flour, cocoa, baking powder, and salt in small bowl. Melt 1 cup morsels in small heavy duty saucepan over low heat; stir until smooth. Beat sugar, 1/3 cup peanut butter, butter, and vanilla in large mixer bowl until creamy. Beat in melted chocolate. Add eggs, one at a time, beating well after each addition. Gradually beat into cocoa mixture. Stir in remaining 1 cup morsels. Cover; refrigerate just until firm.

2
Shape into 1 1/2 inch balls. Place 2 inches apart on ungreased baking sheets. Press thumb into tops to make about 1/2 inch deep depressions. Fill each depression with about 1/2 teaspoon peanut butter. Bake for 10-15 minutes or until sides are set but centers are slightly soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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