Chocolate and Peanut Butter Thumbprint Cookies
photo by Crisco Recipes
- Ready In:
- 48mins
- Ingredients:
- 15
- Yields:
-
2 -2 1/2 dozen cookies
ingredients
- Crisco® Original No-Stick Cooking Spray
-
COOKIES
- 1⁄2 cup Crisco® Butter Flavor All-Vegetable Shortening or 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
- 1⁄2 cup granulated sugar
- 1 tablespoon milk
- 1⁄2 teaspoon vanilla extract
- 1 large egg yolk
- 1 (1 ounce) unsweetened chocolate square, melted and cooled
- 1 cup Pillsbury BEST® All Purpose Flour
- 1⁄4 teaspoon salt
- 1⁄3 cup semi-sweet miniature chocolate chip
-
PEANUT BUTTER CREAM FILLING
- 2 tablespoons Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening or 2 tablespoons Crisco® Butter Flavor All-Vegetable Shortening
- 1⁄3 cup Jif® Creamy Peanut Butter
- 1 cup powdered sugar
- 2 tablespoons milk
- 1⁄2 teaspoon vanilla extract
directions
- HEAT oven to 350ºF. Spray baking sheets with no-stick cooking spray; set aside.
- COMBINE 1/2 cup shortening, sugar, 1 tablespoon milk, 1/2 teaspoon vanilla and egg yolk in medium bowl; beat at medium speed of electric mixer until well blended. Add melted chocolate; mix well. Combine flour and salt; add to chocolate mixture. Mix until blended.
- STIR in chocolate chips. Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheet. Press thumb gently into center of each cookie.
- BAKE 8 minutes. Re-press centers after baking. Remove to cooling rack; cool completely. Spoon or pipe peanut butter cream filling into center of each cookie.
- Peanut Butter Cream Filling: COMBINE 2 tablespoons shortening and peanut butter in medium bowl. Stir until blended. Add powdered sugar; stir well. Add 2 tablespoons milk and 1/2 teaspoon vanilla; stir until smooth. Fill cooled thumbprint cookies.
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