Nutty Chocolate Thumbprints

Name: Nutty Chocolate Thumbprints
Ingredients: COOKIES; 1 2/3 cups all-purpose flour; 2/3 cup unsweetened cocoa; 1/2 teaspoon baking powder; 1/2 teaspoon table salt; 1/2 cup butter, softened; 1 cup firmly packed light brown sugar; 3/4 cup powdered sugar; 3/4 cup creamy peanut butter; 2 large eggs; 1 teaspoon vanilla extract; Parchment paper; FILLING; 1/4 cup creamy peanut butter; 2 tablespoons butter, softened; 1/2 (4-oz.) 60% cacao bittersweet chocolate baking bar, chopped; 1 1/2 cups powdered sugar; 2 to 3 Tbsp. milk, at room temperature

18 ingredients

1 steps

Ingredients

COOKIES
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon table salt
1/2 cup butter, softened
1 cup firmly packed light brown sugar
3/4 cup powdered sugar
3/4 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
Parchment paper
FILLING
1/4 cup creamy peanut butter
2 tablespoons butter, softened
1/2 (4-oz.) 60% cacao bittersweet chocolate baking bar, chopped
1 1/2 cups powdered sugar
2 to 3 Tbsp. milk, at room temperature

Directions

1

Preheat oven to 350°. Whisk together first 4 ingredients in a medium bowl. Beat 1/2 cup butter at medium-high speed with an electric mixer until fluffy. Add brown sugar and 3/4 cup powdered sugar; beat until well blended. Beat in 3/4 cup peanut butter, scraping down sides as needed. Add eggs, 1 at a time, beating until blended after each addition. Beat in vanilla. Reduce speed to medium-low, and gradually add flour mixture, beating just until blended. Shape dough into 30 balls. Place 12 balls 2 inches apart on a parchment paper-lined baking sheet. Press thumb into each ball, forming an indentation. Bake at 350° for 12 minutes or until set; cool 5 minutes. Transfer cookies to a wire rack, and cool 15 minutes. Repeat with remaining dough. Beat 1/4 cup peanut butter and 2 Tbsp. butter at medium speed until smooth. Microwave chopped chocolate in a microwave-safe bowl at HIGH 1 to 2 minutes or until smooth, stirring every 30 seconds. Add melted chocolate to peanut butter mixture, and beat at medium speed just until blended. Gradually add 1 1/2 cups powdered sugar to peanut butter mixture alternately with 2 Tbsp. milk, beginning with sugar. Beat at low speed just until blended after each addition. Beat in up to 1 Tbsp. milk, 1 tsp. at a time, until desired consistency is reached. Spoon filling into a zip-top plastic bag; snip 1 corner of bag to make a small hole, and pipe filling into indentations in cookies.