Thursday, January 22, 2009

Double Chocolate Peanut Butter Thumbprint Cookie

Otherwise known as the new favorite cookie at the Facemyer house.

  • 1 1/2 cups flour
  • 1/3 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 (12 ounce) package semi-sweet chocolate chips, divided
  • 1 cup sugar
  • 1 cup chunky or smooth peanut butter (not all-natural), divided
  • 1/3 cup butter or margarine, softened
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs
  1. Preheat oven to 350 degrees F.
  2. Combine flour, cocoa, baking powder and salt in small bowl.
  3. Melt 1 cup morsels in a small, heavy-duty saucepan over low heat; stir until smooth. (I do this in the microwave)
  4. Beat granulated sugar, 1/3 cup peanut butter, butter and vanilla extract in large mixer bowl until creamy.
  5. Beat in melted chocolate.
  6. Add eggs one at a time, beating well after each addition.
  7. Gradually beat in dry ingredients.
  8. Stir in remaining morsels.
  9. Cover and refrigerate just until firm.
  10. Shape into 1 1/2-inch balls; press thumb into tops to make about 1/2-inch-deep depressions.
  11. Place on ungreased baking sheets. Fill each depression with about 1/2 teaspoon peanut butter. (I put the peanut butter in to a pastry bag and squeeze it in to the thumb prints. If you don't have a pastry bag, try using a plastic storage bag and cut a small piece of the corner off.)
  12. Bake for 10 to 15 minutes or until sides are set but centers are still slightly soft. (I bake for about 12 minutes and that makes a nice chewy cookie)
  13. Cool on baking sheets for 2 minutes; remove to wire racks to cool completed

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