Double Chocolate Peanut Butter Thumbprint Cookies
Now there is a Wendy's there. Course no tree in the middle, haha
1 1/2 call purpose flour
1/3 cnestle toll house baking cocoa
1 1/2 tspbaking powder
2 c(12 oz package) semi-sweet chocolate morsels, divided
1 cabout 1 cup chunky or creamy peanut butter (not all-natural), divided
1/3 cbutter or margarine, softened
1 1/2 tspvanilla extract
How to Make Double Chocolate Peanut Butter Thumbprint Cookies
- Combine flour, cocoa, baking powder and salt in small bowl. Melt 1 cup morsels in small, heavy saucepan over lowest possible heat, stirring constantly until smooth.
Beat granulated 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 berat in the flour mixture. Stir in remaining morsels. Cover; chill just until firm.
- Shape dough into 1 1/2" balls. Place on ungreased baking sheets. Press 1/2" deep centers with thumb. Fill each center with about 1/2 teaspoon peanut butter.
- Bake in preheated oven 350 degrees for 10-15 minutes or until sides are set but centers are still slightly soft. Let stand for 2 minutes; remove to wire racks to cool completely. Makes about 3 1/2 dozen.