No candy pieces here. These thumbprint cookies are topped with a delicious peanut butter-chocolate filling.
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon table salt
1/2 cup butter, softened
1 cup firmly packed light brown sugar
3/4 cup powdered sugar
3/4 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla extract
1/4 cup creamy peanut butter
2 tablespoons butter, softened
1/2 (4-oz.) 60% cacao bittersweet chocolate baking bar, chopped
1 1/2 cups powdered sugar
2 to 3 Tbsp. milk, at room temperature
How to Make It
Preheat oven to 350°. Whisk together first 4 ingredients in a medium bowl. Beat 1/2 cup butter at medium-high speed with an electric mixer until fluffy. Add brown sugar and 3/4 cup powdered sugar; beat until well blended. Beat in 3/4 cup peanut butter, scraping down sides as needed. Add eggs, 1 at a time, beating until blended after each addition. Beat in vanilla. Reduce speed to medium-low, and gradually add flour mixture, beating just until blended. Shape dough into 30 balls. Place 12 balls 2 inches apart on a parchment paper-lined baking sheet. Press thumb into each ball, forming an indentation. Bake at 350° for 12 minutes or until set; cool 5 minutes. Transfer cookies to a wire rack, and cool 15 minutes. Repeat with remaining dough. Beat 1/4 cup peanut butter and 2 Tbsp. butter at medium speed until smooth. Microwave chopped chocolate in a microwave-safe bowl at HIGH 1 to 2 minutes or until smooth, stirring every 30 seconds. Add melted chocolate to peanut butter mixture, and beat at medium speed just until blended. Gradually add 1 1/2 cups powdered sugar to peanut butter mixture alternately with 2 Tbsp. milk, beginning with sugar. Beat at low speed just until blended after each addition. Beat in up to 1 Tbsp. milk, 1 tsp. at a time, until desired consistency is reached. Spoon filling into a zip-top plastic bag; snip 1 corner of bag to make a small hole, and pipe filling into indentations in cookies.
These cookies turned out great. The frosting didn't turn out like in the picture, looked more brown like the color of the cookie. The frosting texture wasn't quite right, it was chunky. So I added more milk and powdered sugar until the consistency was right. Used a basic small cookie scoop, two scoops per cookie. Ended up with 36 cookies, had none left over, so they were a huge hit.
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