BROWNIE-PEANUT BUTTER THUMBPRINT COOKIES

Brownie-Peanut Butter Thumbprint Cookies image

Bake the perfect batch of cookies for the holidays, and make these Brownie-Peanut Butter Thumbprint Cookies! Peanut and chocolate are a delicious and dynamic duo in this Brownie-Peanut Butter Thumbprint Cookies recipe.

Provided by My Food and Family

Time 2h

Yield 32 servings, 2 cookies each

Number Of Ingredients 9

Ingredients

3/4 cup butter
1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided
1-3/4 cups granulated sugar
3 eggs
1 tsp. vanilla
2-1/2 cups flour
1/2 cup plus 2 Tbsp. creamy peanut butter, divided
1/4 cup powdered sugar
1/2 cup PLANTERS Dry Roasted Peanuts, chopped

Steps:

Microwave butter and 4 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended.
Add granulated sugar; mix well. Blend in eggs and vanilla. Add flour; mix well.
Refrigerate 1 hour.
Heat oven to 350ºF. Shape dough into 64 (1-inch) balls; place 2 inches apart, on baking sheets sprayed with cooking spray.
Bake 8 min. or just until centers of cookies are set. (Do not overbake). Cool on baking sheet 2 min. Press indentation into center of each cookie. Remove to wire racks. Cool completely.
Mix 1/2 cup peanut butter and powdered sugar in medium bowl until blended. Add 1/4 cup nuts; mix well. Spoon into indentations in cookies, adding about 1/2 tsp. peanut butter mixture to each.
Microwave remaining chocolate and peanut butter in small microwaveable bowl 1 to 2 min. or until completely melted when stirred; drizzle over cookies. Sprinkle with remaining nuts. Let stand until chocolate-peanut butter drizzle is firm.

Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 65 mg, Carbohydrate 24 g, Fiber 1 g, Sugar 15 g, Protein 3 g