These chocolate-peanut butter cookies are marked with your thumbprint and dark chocolate
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.
