I visited my best friend last night in the hospital, and she is doing great. Even the surgeons were surprised she was sitting up and alert so soon. She was discharged early this afternoon and is resting at home. As a surprise, I baked her these Double Chocolate Peanut Butter Thumbprint Cookies. When she tried one, she said, “This one goes in the book” (meaning I am baking these again). Her mom wants to know why I’m not majoring in baking haha Trust me, I mess up too many times to bake as a professional. Plus it wouldn’t be as much fun.
They are double chocolate because there is cocoa powder and chocolate chips. These cookies will spread, so try to keep them in a ball as much as possible when doing the thumbprint part. The dough requires a little bit of chilling, so make sure you leave enough time.
This is also #4 on my challenge list – thumbprints.
- 1 1/2 cups flour
- 1/3 cup baking cocoa
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 2 cups chocolate chips, divided
- 1 cup sugar
- 1 cup peanut butter, divided
- 1/3 cup butter, softened
- 1 1/2 tsp vanilla extract
- 2 eggs
- Combine flour, cocoa, baking powder, and salt in a bowl.
- Melt 1 cup chocolate chips in microwave.
- Beat sugar, 1/3 cup peanut butter, butter, and vanilla in a large bowl until creamy. Beat in melted chocolate. Beat in eggs, one at a time. Gradually beat in flour mixture. Stir in remaining chocolate chips. Cover and chill until just firm (about an hour or so).
- Preheat oven to 350F. Roll dough into 1 1/2-inch balls. Place on ungreased cookie sheets. Make a 1/2-inch dent with your thumb into each ball. Fill with 1/2 tsp peanut butter. Bake 10-15 minutes or until edges are set but center is slightly soft. Let stand 2 minutes before cooling on a wire rack.
Source: Nestle’s Best-Loved Cookies, 1995 p.35