Chocolate and Peanut Butter Thumbprint Cookies

Submitted by Crisco Recipes

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• Ready In: 48mins
• Ingredients: 15
• Yields: 2 -2 1/2 dozen cookies

ingredients

• Crisco® Original No-Stick Cooking Spray

• COOKIES

• 118.29 ml Crisco® Butter Flavor All-Vegetable Shortening or 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
• 118.29 ml granulated sugar
• 14.79 ml milk
• 2.46 ml vanilla extract
• 1 large egg yolk
• 28.34 g unsweetened chocolate square, melted and cooled
• 236.59 ml Pillsbury BEST® All Purpose Flour
• 1.23 ml salt
• 78.78 ml semi-sweet miniature chocolate chip

• PEANUT BUTTER CREAM FILLING

• 29.58 ml Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening or 29.58 ml Crisco® Butter Flavor All-Vegetable Shortening
• 78.78 ml Jif® Creamy Peanut Butter
• 236.59 ml powdered sugar
• 29.58 ml milk
• 2.46 ml vanilla extract

directions

1. HEAT oven to 350ºF. Spray baking sheets with no-stick cooking spray; set aside.
2. 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.
3. 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.
4. 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.
5. 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.