cup
chunky or creamy peanut butter (not all-natural), divided
1/3
cup
butter or margarine, softened
1 1/2
tsp.
vanilla extract
2
large eggs
Directions
Preheat oven to 350° F.
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 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 1 cup morsels. Cover; refrigerate just until firm.
Shape dough into 1 1/2-inch balls; press thumb into tops to make about 1/2-inch-deep depressions. Place 2 inches apart on ungreased baking sheets. Fill each depression with about 1/2 teaspoon peanut butter.
Bake 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.
*chill and cooling time extra
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