Double Chocolate Peanut Butter Thumbprint Cookies

Double Chocolate Peanut Butter Thumbprint Cookies Recipe

• 1 1/2 cups all-purpose flour
• 1/3 cup baking cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 cups (12 ounce package) semi-sweet chocolate chips, divided
• 1 cup granulated sugar
• About 1 cup chunky or creamy peanut butter (not all-natural), divided
• 1/3 cup butter or margarine, softened
• 1 1/2 teaspoons vanilla extract
• 2 eggs

1. In a small bowl, stir together the flour, baking powder, and salt.
2. In a small, heavy saucepan over lowest possible heat, melt 1 cup chocolate chips, stirring constantly until smooth.
3. In a large mixing bowl, beat granulated sugar, 1/3 cup peanut butter, butter and vanilla until creamy.
4. Beat melted chocolate into peanut butter mixture.
5. Add eggs, one at a time, to chocolate mixture beating well after each addition.
6. Grandaully beat in flour mixture until combined.
7. Stir in remaining 1 cup chocolate chips.
8. Cover cookie dough and refrigerate until firm.
9. When you are ready to bake, preheat oven to 350F degrees.
10. Shape portions of dough into 1 1/2-inch balls by rolling between palms of hands.
11. Place dough balls on ungreased baking sheets at least 2 inches apart.
12. Press your thumb or index finger into the center of each cookie to make an indentation that is about 1/2-inch deep. The back of a round 1/4-teaspoon measuring spoon can be used to make the indentation if you prefer.
13. Fill each indentation with about 1/2 teaspoon peanut butter.
14. Bake, one cookie sheet at a time, in the center of the oven about 10 to 15 minutes, or until sides are set but centers are still slightly soft.
15. Remove from the oven and let cookies stand on the sheet 2 minutes before transferring to wire racks to cool completely.

This recipe makes about 3 1/2 dozen Double Chocolate Peanut Butter Thumbprint Cookies