Re: Rsn Cookie Exchange!
Double Chocolate Peanut Butter Thumbprint Cookies
1 1/2 cups all-purpose flour
1/3 cup NESTLÉ TOLL HOUSE Baking Cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups (12 ounce package) NESTLÉ TOLL HOUSE Semi-Sweet
Chocolate Morsels, divided
1 cup granulated sugar
About 1 cup chunky or smooth peanut butter (not all-natural), divided
1/3 cup butter or margarine, softened
1 1/2 teaspoons vanilla extract
2 large eggs
Combine flour, cocoa, baking powder and salt in small bowl.
Melt 1 cup morsels 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; chill just until firm.
Shape into 1 1/2-inch balls; press thumb into tops to make about 1/2-inch-deep depressions. Place on ungreased baking sheets. Fill each depression with about 1/2 teaspoon peanut butter. Bake in preheated 350 degree F oven 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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