Prep 1 hr
Cook 10 mins
These taste so good and are pretty too!
- 1 cup butter, softened
- 2 cups packed light brown sugar
- 1 1⁄2 cups peanut butter (creamy or crunchy -your preference)
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 3⁄4 cups unsalted dry roasted peanuts, finely chopped
- 1 (3 ounce) package cream cheese, softened
- 3 tablespoons light corn syrup
- 1⁄2 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips, melted
- 1⁄2 cup powdered sugar
- Heat oven to 350 degrees.
- In large mixer bowl, beat butter, brown sugar and peanut butter until well blended.
- Add eggs and vanilla; beat well.
- Stir together flour, baking powder and baking soda.
- Gradually add to peanut butter mixture.
- Shape dough into 1 inch balls; roll in chopped peanuts.
- Place on ungreased cookie sheet.
- Bake 8 to 10 minutes or until cookies are just set.
- Press thumb gently in center of each cookie; cool slightly.
- Remove from cooking sheet and cool completely.
- Prepare thumbprint filling:.
- In small mixer bowl; beat cream cheese, corn syrup and vanilla until well blended.
- Add melted chocolate chips, beating well.
- Gradually add powdered sugar; beating until blended and smooth. (Makes about 1 1/3 cups of filling).
- Pipe about 1/2 teaspoon filling into each thumbprint.
- Note: On cooking time I just put 10 minutes because it depends on how many cookies you are able to put on each cookie sheet; how many cookie sheets you have; if you have a double oven, etc.
These are pretty good. I would suggest using less sugar because they are very sweet! I used unsalted peanuts, so I just added a little salt to the cookie batter. For the filling I used semi-sweet chocolate chips and next time I will either use all milk chocolate or half semi and half milk.
These are really pretty and are so much better than the ones with the kiss. The chocolate center is to die for and it's hard to beat the peanut butter/ chocolate combo. I used lightly salted nuts and that did not seem to be a problem. I am saving this recipe for next years cookie trays.