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Double Chocolate Peanut Butter Thumbprint Cookies

These peanut butter-filled chocolate thumbprint cookies are a must with a tall glass of ice-cold milk.

Double Chocolate Peanut Butter Thumbprint Cookies
  • Prep Time
  • Cooking Time
  • Skill Level
    Intermediate
  • Makes
    36
    cookies (3 dozen)
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Ingredients

Instructions

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.