Chocolate Thumbprint Peanut Butter Cookies

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I have two stories to tell you.  The truth probably lies somewhere in between.

Story one: My mother was in the Strip District in Pittsburgh and saw a Guittard Chocolate Cookbook.  Missing her eldest daughter and knowing that book is something which will make her smile, buys it for me.

Story two:  My mother was in the Strip District in Pittsburgh and saw a Guittard Chocolate Cookbook.  Looking through it she saw some recipes which looked delicious but she knew there was no way she would ever make them for herself. However, if she bought it for her daughter she could get the daughter to make the desserts and she would get all the deliciousness with none of the work.

Somewhere in these two stories lies the truth… but either way my mother bought me the Guittard Chocolate Cookbook and I promptly decided I needed to to bake something.  Looking at what I had in my kitchen (and oddly having someone who like peanut butter cookies in my house!) I decided to make the Chocolate Thumbprint Peanut Butter Cookies.

I very rarely get to make peanut butter cookies because my husband doesn’t like them and due to peanut allergies I can’t take them to work.  But I really enjoy peanut butter cookies – and adding chocolate.. well… that just makes it the best!

Chocolate Thumbprint Peanut Butter Cookies

from Guittard Chocolate Cookbook

For the Cookies:

1 1/4 cups flour

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 cup butter

1/2 cup brown sugar

1/2 cup sugar

1/2 cup crunchy peanut butter

1 egg

1 tsp vanilla

For the Filling

3 oz milk or bittersweet chocolate ( I went with milk but if you want dark chocolate go bittersweet)

3 tbsp butter

1 tsp light corn syrup

 

Cream the butter and the sugars together until fluffy.  Add in the egg, vanilla, and peanut butter and beat well.

Mix in the dry ingredients: flour, baking soda, baking powder, and salt.

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Roll the dough into 1” balls and place them on a cookie sheet lined with parchment paper.

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Bake at 350 degrees for 10 minutes.

Using the back of a teaspoon, carefully make an indentation in the center of each cookie.

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Continue to bake for 5-7 minutes or until the cookies are set and just beginning to brown.

You may need to redefine the indentation when you remove them from the oven.

Allow the cookies to cool completely.

Melt together the chocolate, butter and corn syrup to create the filling.

Carefully scoop a little chocolate into the indentation in each cookie to fill the “thumbprint” up.

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Allow the chocolate to cool and set for 2 hours before eating.

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Chocolate Thumbprint Peanut Butter Cookies

For the Cookies:

1 1/4 cups flour

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/2 cup butter

1/2 cup brown sugar

1/2 cup sugar

1/2 cup crunchy peanut butter

1 egg

1 tsp vanilla

For the Filling

3 oz chocolate (milk, bittersweet, semisweet)

3 tbsp butter

1 tsp light corn syrup

 

Cream the butter and the sugars together until fluffy.  Add in the egg, vanilla, and peanut butter and beat well. Mix in the dry ingredients: flour, baking soda, baking powder, and salt.

Roll the dough into 1” balls and place them on a cookie sheet lined with parchment paper.

Bake at 350 degrees for 10 minutes.

Using the back of a teaspoon, carefully make an indentation in the center of each cookie.

Continue to bake for 5-7 minutes or until the cookies are set and just beginning to brown.

You may need to redefine the indentation when you remove them from the oven.

Allow the cookies to cool completely.

Melt together the chocolate, butter and corn syrup to create the filling.

Carefully scoop a little chocolate into the indentation in each cookie.

Allow the chocolate to cool and set for 2 hours.

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