These chocolate-peanut butter cookies are marked with your thumbprint and dark chocolate
2/3 cup hot water
1 box (7.3 oz each) Swiss Miss® Milk Chocolate Hot Cocoa Mix (10 packets per box)
2 cups Peter Pan® Creamy Peanut Butter
1/2 cup light corn syrup
3 cups sifted confectioners' sugar, divided
4 cups finely crushed vanilla wafers
PAM® Baking Spray
72 dark chocolate morsels
How to Make It
Combine water and cocoa mix in large bowl; whisk together until smooth. Stir in peanut butter and corn syrup. Add 2 cups of the confectioner’s sugar; blend. Stir in crushed vanilla wafers.
Spray large piece of waxed paper with baking spray. Drop heaping teaspoonfuls of chocolate mixture onto paper; set aside. Place the remaining 1 cup confectioner’s sugar in shallow dish. Roll each piece of chocolate in sugar; shape into balls. Press thumb into the center of each ball until slightly indented; place chocolate morsel in middle (tip side up).
Chill at least 1 hour before serving. Store refrigerated in airtight container.
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