Double Chocolate Peanut Butter Thumbprint Cookies

Source: Nestle® Very Best Baking

Double Chocolate Peanut Butter Thumbprint Cookies

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

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Serves: 36 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes/refrigerate 30 minutes

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1 1/2 cup all-purpose flour
1/3 cup NESTLÉ ® TOLL HOUSE ® Baking Cocoa
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 package (12-oz.) NESTLÉ ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels, divided
1 cup granulated sugar
1 cup creamy or chunky peanut butter, (not all-natural) divided
1/3 cup butter or margarine, softened
1 1/2 teaspoon vanilla extract
2 large eggs

PREHEAT oven to 350° 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. 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 1½-inch balls; press thumb into tops to make about ½-inch-deep depressions. Place on ungreased baking sheets. Fill each depression with about ½ 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.

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