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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.
  • Total Time
    Prep: 40 min. + chilling Bake: 15 min. + cooling
  • Makes
    about 5 dozen

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.
Nutrition Facts
2 each: 347 calories, 17g fat (7g saturated fat), 38mg cholesterol, 176mg sodium, 45g carbohydrate (32g sugars, 2g fiber), 5g protein.
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Reviews

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Average Rating:
  • SunshineSweeties
    Sep 15, 2013

    My family loves these! Any idea how long they would store in the fridge? If no one eats them? haha.

  • cbunnums
    Jan 17, 2013

    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.

  • Marge2369
    Dec 26, 2012

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

  • bkqueen
    Dec 24, 2011

    No comment left

  • Steppy
    Dec 19, 2011

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

  • Juliev320
    Nov 8, 2011

    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

  • smartblonde410
    Jan 31, 2011

    No comment left

  • pellerbrock
    Jan 3, 2010

    No comment left

  • karen1328
    May 27, 2008

    No comment left

  • 071246lm
    Dec 28, 2007

    No comment left