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Peanut Butter Delights Recipe

Peanut Butter Delights Recipe photo by Taste of Home

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With their chocolate-dipped bottoms, peanut butter thumbprint filling and pretty chocolate drizzle on top, these cookies are fancy and fun! "The recipe is one of my mother's," writes Jennifer Moran of Elizabethtown, Kentucky.

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Peanut Butter Delights Recipe

Prep: 40 min. + chilling Bake: 15 min. + cooling

Yield: 30 Servings

40 15 55

Ingredients

1/2 cup shortening
1/2 cup butter, softened
1/2 cup creamy peanut butter
1-1/2 cups sugar, divided
1 cup packed brown sugar
2 eggs
3 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
FILLING:
1/2 cup creamy peanut butter
4 ounces cream cheese, softened
1/4 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract
2-1/2 cups milk chocolate chips
TOPPING:
1 tablespoon butter
1-1/2 cups confectioners' sugar
6 tablespoons baking cocoa
3 tablespoons water
1/4 teaspoon vanilla extract

Directions

In a large bowl, cream the shortening, butter, peanut butter, 1 cup sugar and brown sugar until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
Roll into 1-1/2-in. balls; roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each ball.
In a small bowl, beat peanut butter and cream cheese until smooth. Beat in the sugar, egg yolk and vanilla. Spoon about 3/4 teaspoon of filling into each indentation.
Bake at 350° for 12-15 minutes or until firm to the touch. Remove to wire racks to cool.
In a microwave, melt the chocolate chips; stir until smooth. Dip bottoms of cookies in chocolate; allowing excess to drip off. Place chocolate side up on waxed paper-lined baking sheets. Refrigerate until set.
For topping, in a large saucepan, melt butter. Whisk in confectioners' sugar and cocoa. Gradually add water, whisking until smooth. Stir in vanilla. Drizzle over tops of cookies. Chill until chocolate is set. Store in an airtight container in the refrigerator. Yield: about 5 dozen.

Nutritional Facts 1 serving (2 each) equals 347 calories, 17 g fat (7 g saturated fat), 38 mg cholesterol, 176 mg sodium, 45 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Peanut Butter Delights in Taste of Home October/November 2003, p46

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Reviewed on Jan. 17, 2013 by cbunnums

Very good. Took another reviewers advice and spread the chocolate on the bottom instead of dipping. Three cups of flour made the cookie tough to roll and almost impossible to make the indentation. Next time I will start with 2 c. of flour and add only as much of the last cup as makes them easy to roll into balls but still firm.

Reviewed on Dec. 26, 2012 by Marge2369

Instead of dipping the cookies, I spread the chocolate on each bottom with a knife. Much easier, quicker & so much neater.

Reviewed on Dec. 19, 2011 by Steppy

Great cookie but alot of work goes into just making one cookie. Only will use this recipe for special occasions.

Reviewed on Nov. 08, 2011 by Juliev320

Sent these to my daughter at college and all the girls devoured them. They are time consuming to make, but so worth it. You can skip the top chocolate layer