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Double Chocolate Peanut Butter Thumbprint Cookies

Double Chocolate Peanut Butter Thumbprint Cookies

Ingredients

1 1/2cups  all-purpose flour
1/3cup  Nestlé® Toll House® Baking Cocoa 
1 1/2tsp.  baking powder
1/4tsp.  salt
2cups (12-oz. pkg.)  Nestlé® Toll House® Semi-Sweet Chocolate Morsels, divided 
1cup  granulated sugar
1cup  chunky or creamy peanut butter (not all-natural), divided 
1/3cup  butter or margarine, softened
1 1/2tsp.  vanilla extract
2large 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


All trademarks are owned by Société des Produits Nestlé S.A., Vevey, Switzerland.

Nutrition Facts

Serving Size 1 cookie
Amount Per Serving
Calories 160 Fiber 2g
Calories From Fat 80 Sugars 14g
Total Fat 9g Protein 4g
Saturated Fat 4g Carbohydrates 19g
Cholesterol 15mg Potassium 57mg
Sodium 75mg Sodium Extra
Print   Full | 3x5 | 4x6
Serves: 36
Prep Time:
20 minutes*
Cook Time:
10 minutes
Print Recipe
Full | 3x5 | 4x6
Recipe Provided By
Nestlé® Toll House®  

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