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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Ingredients
  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*
Instructions
  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.
Notes
  1. We tested with Reese’s Peanut Butter Cups Miniatures.
Adapted from Entertain, Decorate, Celebrate 2013
Adapted from Entertain, Decorate, Celebrate 2013
Celebrate Magazine http://www.celebratemag.com/