Goober Thumbprint Cookies

Found this on verybestbaking.com...I've been having the urge to go on a cookie-baking binge (is it really necessary to include the eating binge here too?!) Chocolate-peanut butter dough, filled with more peanut butter and Goobers...sticks to the roof of your mouth so well!

• Ready In: 25 mins
• Yields: 18 cookies

Ingredients

• 1 1⁄2 cups flour
• 1⁄3 cup  unsweetened cocoa powder
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 6  ounces  semisweet chocolate, melted
• 1  cup sugar
• 1  cup creamy peanut butter, divided
• 1⁄3 cup butter, softened
• 1 1⁄2 teaspoons vanilla extract
• 2  large eggs
• 1⁄2 cup  milk chocolate-covered peanuts, divided (Goobers)

Directions

1. Combine the flour, cocoa powder, baking powder, and salt in a small bowl.
2. Beat the sugar, 1/3 cup of the peanut butter, the butter, and vanilla in a large bowl until smooth and creamy.
3. Blend in the melted chocolate.
4. Add the eggs, one at a time, beating after each addition.
5. Gradually stir in the flour mixture just until combined.
6. Cover dough; chill just until firm.
7. Preheat the oven to 350*F.
8. Shape dough into 1" balls; press thumb into tops to make about 1/2" depression.
9. Place cookies 2" apart on ungreased cookie sheets. Fill each depression with about 1/2 teaspoons peanut butter; press 3 Goobers into the peanut butter.
10. Bake for 10-15 minutes, or until sides are set. Cool cookies on the sheets for 2 minutes; remove to wire racks to cool completely.