Double Chocolate Peanut Butter Thumbprint Cookies
1 1/2 cup flour
1/3 cup cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups Semisweet chocolate chips; divided
1 cup granulated sugar
1 cup Chunky or smooth peanut butter, divided
1/3 cup Butter or margarine; soft
1 1/2 teaspoons Vanilla extract
2 Eggs
Combine flour, cocoa, baking powder and salt in small bowl. Melt 1 cup
morsels in small, heavy saucepan over lowest possible heat, stirring
constantly until smooth. Beat sugar, 1/3 cup peanut butter, butter and
vanilla in large mixer bowl. Beat in melted chocolate. Add eggs one at a
time, beating well after each addition. Gradually beat in flour mixture.
Stir in remaining morsels. cover; chill just until firm.
Shape into 1-1/2" balls; press thumb into tops to make about 1/2" deep
depressions. Place on ungreased baking sheets. Fill each depression with
about 1/2 teaspoon peanut butter. Bake in preheated 350F oven for 10 to 15
minutes or until sides are set but centers are still slightly soft. Cool
for 2 minutes. Remove to wire racks to cool completely.
Recipe by: Nestles
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