Put chocolates and butter in a medium metal bowl and set bowl over a pan filled with 1 in. of simmering water. Cook, stirring occasionally, until melted, then remove from heat and let cool slightly. Whisk in eggs and sugar, mixing until combined. Then whisk in flour, baking powder, and salt. Chill dough, covered, until firm, about 2 hours.
Let dough sit at room temperature 15 minutes. Meanwhile, preheat oven to 350° and line 2 baking sheets with parchment paper. Scoop 1 tbsp. portions of dough, rolling each into a ball, and put onto sheets 1 in. apart. Press your thumb into the center of each cookie ball, making a small well. Fill a resealable plastic bag with peanut butter. With scissors, snip off 1 corner of bag and squeeze about 1/2 tsp. peanut butter from bag into each well.
Bake cookies until they no longer look wet on top, about 8 minutes. Let cool on baking sheets.
Make ahead: Batter up to 1 day; baked cookies up to 2 days, airtight.
Note: Nutritional analysis is per cookie.
Total time does not include chilling and cooling time.
These are really good and I'm surprised no one came up with this idea before.....Thumbprints are tweaked so frequently. Of the 4 Christmas cookies I make, these will be added to the list going forward.....hubby LOVED them. They are nice and moist, like a brownie should be and the kick of pb is an added pleasure!
These cookies were delicious and very easy to make. I made them small because they are very rich. I baked half of the dough as the recipe stated, and I added chopped pecans to the other half of the dough. Both were yummy! I will make them again! .
I made these as Christmas cookies last year and my neighbor has since told me they are his new favorite cookie. The chocolate cookie is moist and soft and the peanut butter just makes them amazing. They are now part of my christmas cookie making list. They are great for any occasion!!!
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