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Peanut Butter Delights

 Peanut Butter Delights
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.
30 ServingsPrep: 40 min. + chilling Bake: 15 min. + cooling

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 King Arthur Unbleached 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

2 of 2

Peanut Butter Delights (continued)

Directions (continued)

  • 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.