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Chocolate Peanut Butter Thumbprints

The popular combination of chocolate and peanut butter is hard to beat...and the cream filling in these cookies takes them beyond the ordinary!—Nancy Foust, Stoneboro, Pennsylvania

40 ServingsPrep: 35 min. Bake: 15 min./batch + cooling

Ingredients

1 cup butter-flavored shortening
1 cup sugar
2 egg yolks
2 tablespoons milk
2 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup miniature semisweet chocolate chips
FILLING:
1/3 cup creamy peanut butter
2 tablespoons butter-flavored shortening
1 cup plus 2 tablespoons confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Directions

In a large bowl, cream shortening and sugar. Beat in the egg yolks,
milk, melted chocolate and vanilla. Combine flour and salt;
gradually add to chocolate mixture. Stir in chocolate chips. Roll
into 1-in. balls.
Place 2 in. apart on greased baking sheets. Using the end of a wooden
spoon handle, make an indentation in the center of each ball. Bake

2 of 2

Chocolate Peanut Butter Thumbprints (continued)

Directions (continued)

at 350° for 11-13 minutes or until firm. Remove to wire racks to
cool completely.
Meanwhile, for filling, in a small bowl, beat peanut butter and
shortening until combined. Beat in the confectioners' sugar, milk
and vanilla until smooth. Fill cookies with filling. Store in an
airtight container. Yield: about 3 dozen.

Nutrition Facts: 1 cookie equals 135 calories, 8 g fat (2 g saturated fat), 10 mg cholesterol, 41 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.