Ingredients55 m servings 150 cals
- PREHEAT oven to 350 degrees 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 granulated 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 into 1 1/2-inch balls; press thumb into tops to make about 1/2-inch-deep depressions. Place 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.
Per Serving: 150 calories; 8.4 g fat; 17.5 g carbohydrates; 3.4 g protein; 15 mg cholesterol; 82 mg sodium. Full nutrition
ReviewsRead all reviews 5
WOW!!! These cookies area a KEEPER!! The only thing I did different was I added and additonal 1/2 cup of flour(makes finished cookie not so flat} used chips that were chocolate & some peanutbut...
Made as written, using creamy peanut butter and topped with Reeses Pieces because I had them. THey are tasty! Quite a hit with a few who have tried them. I mailed most of them, so we'll see how ...
Loved these! I doubled the recipe and used part semi-sweet (for melting), part milk-chocolate (for mixing into the dough). Yes, I used a LOT of chocolate chips today! They were pretty easy to...
The cookie base itself is pretty tastey but once you add the peanut butter in the thumbprint fashion, it was too rich for me.