Double Chocolate Peanut Butter Thumbprint Cookies

By Nanasjoy

Ingredients

• 1 1/2 c. All Purpose Flour
• 1/3 c. Cocoa
• 1 1/2 tsp. Baking Powder
• 1/4 tsp. Salt
• 2 c. Semi-Sweet Chocolate Chips, divided
• 1 c. sugar
• 1 c. Chunky or Smooth Peanut Butter (not all natural), divided
• 1/3 c Butter or Margarine, softened
• 1 1/2 tsp. vanilla
• 2 Lrg Eggs

Details

Servings 3

Preparation

Step 1

Preheat oven to 350F.

Combine flour,cocoa,baking powder and salt in a small bowl. Melt 1 cup of the chocolate chips in a small heavy duty saucepan over low heat and stir until smooth.
Beat sugar, 1/3 cup peanut butter, butter and vanilla in large mixer bowl until creamy. Beat in melted chocolate. Add eggs one at a time, beating well after each egg. Gradually beat in cocoa mixture. Stir in remaining chocolate chips. Cover and place in fridge until firm.

Shape into 1 1/2 inch balls. Place 2 inches apart on ungreased baking sheets. Press thumb into tops to make about 1/2 inch deep depressions. Fill each depression with about 1/2 tsp. peanut butter.

Bake for 10-15 minutes or until sides are set but centers are still slightly soft. Cool on baking sheets for 2 minutes and remove to wire racks to cool completely.