Double Chocolate Peanut Butter Thumbprint Cookies

By cindygwest

Ingredients

• 1 1/2 cups all-purpose flour
• 1/3 cup Baking Cocoa
• 1 1/2 t. baking powder
• 1/4 t. salt
• 2 cups (12 ounce package) Semi-Sweet Chocolate Chips, divided
• 1 cup granulated sugar
• 1 cup chunky or smooth peanut butter, divided
• 1/3 cup butter softened
• 1 1/2 t. vanilla
• 2 large eggs

Details

Servings 3

Preparation

Step 1

Preheat oven to 350 degrees.
Combine flour, cocoa, baking powder and salt in small bowl. Melt 1 cup chocolate chips in 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. 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 t. 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.