Fudgy Peanut Butter Thumprint Cookies
By
Pat Duran
@kitchenChatter
1
★★★★★ 3 votes5
Ingredients
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COOKIES:
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19 1/2 ozpkg. family size chocolate fudge brownie mix
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1/2 cextra crunchy peanut butter
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3 largeeggs
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1 1/2 tspvanilla extract
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1 cchocolate chips milk flavored
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TOPPING:
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1/2 ccreamy chocolate fudge frosting
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1/3 cextra crunchy peanut butter
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1/4 cbutter,softened
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2 Tbspdry roasted peanuts, finely chopped
How to Make Fudgy Peanut Butter Thumprint Cookies
- Heat oven to 350^. Lightly spray large cookie sheets with cooking spray or line with parchment paper.
- In 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.
- Drop 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.
- Topping:
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.