Fudgy Peanut Butter Thumprint Cookies
By
Pat Duran
@kitchenChatter
1
This is a quick and easy recipe. So delicious and chocolaty. The peanut butter and nuts and chocolate mixed together- what more can you ask for -except another cookie or two and a glass of milk!
Rating:
★★★★★ 3 votes
Comments:
Serves:
makes 3 dozen
Prep:
15 Min
Cook:
10 Min
Method:
Bake
Ingredients
- 19 1/2 oz
- pkg. family size chocolate fudge brownie mix
- 1/2 c
- extra crunchy peanut butter
- 3 large
- eggs
- 1 1/2 tsp
- vanilla extract
- 1 c
- chocolate chips milk flavored
- 1/2 c
- creamy chocolate fudge frosting
- 1/3 c
- extra crunchy peanut butter
- 1/4 c
- butter,softened
- 2 Tbsp
- dry roasted peanuts, finely chopped
COOKIES:
TOPPING:
How to Make Fudgy Peanut Butter Thumprint Cookies
- 1Heat oven to 350^. Lightly spray large cookie sheets with cooking spray or line with parchment paper.
- 2In a large bowl, beat brownie mix, peanut butter, the eggs and vanilla with electric mixer on low speed for 1/2 minute. Beat on high for another 1/2 minute or until mixed well. Stir in chocolate chips.
- 3Drop 36 heaping tablespoons of dough 2 inches apart on the cookie sheets. Press a slight indention in center of each cookie. Bake 9 to 11 minutes or until cookies are set when gently touched. Cool on cookie sheet for 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
- 4Topping:
In a small bowl, beat frosting, peanut butter and the butter with an electric mixer on medium speed until smooth. Fill each thumbprint indentation with 2 teaspoons frosting mixture, spreading slightly; sprinkle with peanuts. Let stand until frosting mixture is set. Store loosely covered in single layer with wax paper in between.
