Select Print Page

print recipe header

Double Chocolate Peanut Butter Thumbprint Cookies

NESTLÉ TOLL HOUSE
Prep:
45 mins
Cooking:
10 mins
Cooling:
15 mins
Yields:
36 cookies (3 dozen)
These peanut butter-filled chocolate thumbprint cookies are a must with a tall glass of ice-cold milk.

Ingredients

Directions

PREHEAT oven to 350° F.

COMBINE flour, cocoa, baking powder and salt in small bowl. Melt 1 cup morsels in a small, heavy-duty saucepan over low heat; stir until smooth. Beat 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. Cover; refrigerate just until firm.

SHAPE dough into 1 1/2-inch balls; press thumb into tops to make about 1/2-inch-deep depressions. Place 2 inches apart on ungreased baking sheets. Fill each depression with about 1/2 teaspoon peanut butter.

BAKE for 10 to 15 minutes or until sides are set but centers are still slightly soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Nutritional Information

  • Serving Size
    1/36 cookies (3 dozen) of recipe
  • Calories 150
  • Calories from Fat 70

* Percent Daily Values are based on a 2000 calorie diet.

Learn more

% Daily Value *

  • Total Fat 8g 12%
  • Saturated Fat 3.5g 18%
  • Cholesterol 15mg 5%
  • Sodium 85mg 4%
  • Carbohydrates 18g 6%
  • Dietary Fiber 1g 4%
  • Sugars 11g
  • Protein 3g
  • Vitamin A 2%
  • Vitamin C 0%
  • Calcium 2%
  • Iron 2%