Chocolate Peanut Butter Thumbprints Recipe

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Chocolate Peanut Butter Thumbprints Recipe
Chocolate Peanut Butter Thumbprints Recipe photo by Taste of Home
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Chocolate Peanut Butter Thumbprints Recipe

Read Reviews
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Publisher Photo
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
MAKES:
40 servings
TOTAL TIME:
Prep: 35 min. Bake: 15 min./batch + cooling
MAKES:
40 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Chocolate Peanut Butter Thumbprints in Country Woman Christmas Annual 2010, p66

Nutritional Facts

1 each: 135 calories, 8g fat (2g saturated fat), 10mg cholesterol, 41mg sodium, 15g carbohydrate (10g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 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
  1. 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.
  2. 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 at 350° for 11-13 minutes or until firm. Remove to wire racks to cool completely.
  3. 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.
Originally published as Chocolate Peanut Butter Thumbprints in Country Woman Christmas Annual 2010, p66

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Joscy User ID: 2694585 155181
Reviewed Dec. 9, 2012

"Saved recipe, although have not had pleasure of making yet. Would like to know if I could use unsweetened cocoa in place of chocolate, or is that the same thing? Thank you for recipe."

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