Peanut Butter and Chocolate Thumbprint Cookies

Peanut Butter and Chocolate Thumbprint Cookies
Serves 36
Chocolate and peanut butter combine for a delicious cookie
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  1. 1 1⁄4 cups self-rising flour
  2. 1⁄2 teaspoon baking soda
  3. 1⁄2 teaspoon salt
  4. 3⁄4 cup creamy peanut butter
  5. 1⁄2 cup butter-flavored shortening, room temperature
  6. 1⁄3 cup firmly packed dark brown sugar 2⁄3 cup sugar, divided
  7. 1 large egg
  8. 1 1⁄2 teaspoons vanilla extract
  9. 3 dozen miniature chocolate peanut butter cups*
  1. Preheat oven to 350°. Line 2 baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt.
  2. In a separate medium bowl, beat peanut butter and shortening at medium-high speed with an electric mixer until smooth. Add brown sugar and 1⁄3 cup sugar; beat until light and fluffy, about 2 minutes. Add egg and vanilla, and beat until combined. Reduce speed to low; add flour mixture, and beat until combined.
  3. Using a 1-inch spring-loaded ice-cream scoop, scoop dough into mounds. Using your hands, roll into balls. Roll each ball in remaining 1⁄3 cup sugar to coat completely. Place balls at least 2 inches apart on prepared pans.
  4. Bake for 10 minutes or until puffy. Remove from oven. Using a 1⁄2-teaspoon measure, press the middle of each cookie, forming an indentation. Place a chocolate peanut butter candy in each indentation.
  5. Return to oven, and bake for approximately 5 minutes longer, or until edges are light golden brown. Remove from oven, and let cool on pans for 5 minutes; remove to wire racks to cool completely.
  1. We tested with Reese’s Peanut Butter Cups Miniatures.
Adapted from Entertain, Decorate, Celebrate 2013
Adapted from Entertain, Decorate, Celebrate 2013
Celebrate Magazine