Name: Double Chocolate Peanut Butter Thumbprint Cookies
Prep time: 45 s
Cook time: 10 s
Total time: 70 s
Yield: 36
Ingredients: 1 1/2 cups all-purpose flour; 1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morselsdivided; 1 cup granulated sugar; 1 cup chunky or creamy peanut butter (not all-natural)divided; 1/3 cup butter or margarinesoftened; 1 1/2 teaspoons vanilla extract; 2 large eggs

Make It

Step 1

Preheat oven to 350° F.

Step 2

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.

Step 3

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.

Step 4

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.