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
- 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. (I do this in the microwave)
- 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 dry ingredients.
- Stir in remaining morsels.
- Cover and 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. (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.)
- 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)
- Cool on baking sheets for 2 minutes; remove to wire racks to cool completed
No comments:
Post a Comment