Rating: 4 stars 4
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
30 mins
total:
55 mins
Servings:
36
Yield:
3 dozen
Advertisement

Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • PREHEAT oven to 350 degrees F.

    Advertisement
  • 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.

Nutrition Facts

150 calories; protein 3.4g; carbohydrates 17.5g; fat 8.4g; cholesterol 14.9mg; sodium 82.2mg. Full Nutrition
Advertisement