Double Chocolate Peanut Butter Thumbprint Cookies

Carla Cardello (www.chocolatemoosey.com)

Yields 3

Double Chocolate Peanut Butter Thumbprint Cookies

This recipe requires a little bit of planning ahead because you must chill the dough for at least 1 hour before baking.

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Ingredients

• 1 1/2 cups all purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 cups semisweet chocolate chips
• 1 cup granulated sugar
• 1 cup peanut butter (smooth or crunchy)
• 1/3 cup (5 1/3 tablespoons) unsalted butter, softened
• 1 1/2 teaspoon vanilla extract
• 2 eggs

Instructions

1. In a medium bowl, whisk together the flour, cocoa, baking powder, and salt.
2. In a microwave-safe bowl, melt 1 cup chocolate chips. Set aside.
3. In a large mixing bowl, beat together the sugar, 1/3 cup peanut butter, butter, and vanilla until creamy. Beat in the melted chocolate chips then beat in the eggs, one at a time. Gradually beat in the flour mixture. Stir in the remaining 1 cup chocolate chips. Cover and refrigerate for one hour or until firm.
4. Preheat the oven to 350F. Line two cookie sheets with parchment paper.
5. Roll the dough into 1 1/2-inch balls. Make a 1/2-inch dent with your thumb into each ball. Fill each with roughly 1/2 teaspoon peanut butter. Bake 10-12 minutes or until the edges are set. Cool on the sheets for 2 minutes before removing to a cooling rack.