CHOCOLATE AND PEANUT BUTTER THUMBPRINT COOKIES

Chocolate and Peanut Butter Thumbprint Cookies image

Make and share this Chocolate and Peanut Butter Thumbprint Cookies recipe from Food.com.

Provided by Crisco Recipes

Categories Dessert

Time 48m

Yield 2 -2 1/2 dozen cookies

Number Of Ingredients 15

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Ingredients

Crisco® Original No-Stick Cooking Spray
1/2 cup Crisco® Butter Flavor All-Vegetable Shortening or 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
1/2 cup granulated sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
1 large egg yolk
1 (1 ounce) unsweetened chocolate square, melted and cooled
1 cup Pillsbury BEST® All Purpose Flour
1/4 teaspoon salt
1/3 cup semi-sweet miniature chocolate chip
2 tablespoons Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening or 2 tablespoons Crisco® Butter Flavor All-Vegetable Shortening
1/3 cup Jif® Creamy Peanut Butter
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Steps:

HEAT oven to 350ºF. Spray baking sheets with no-stick cooking spray; set aside.
COMBINE 1/2 cup shortening, sugar, 1 tablespoon milk, 1/2 teaspoon vanilla and egg yolk in medium bowl; beat at medium speed of electric mixer until well blended. Add melted chocolate; mix well. Combine flour and salt; add to chocolate mixture. Mix until blended.
STIR in chocolate chips. Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheet. Press thumb gently into center of each cookie.
BAKE 8 minutes. Re-press centers after baking. Remove to cooling rack; cool completely. Spoon or pipe peanut butter cream filling into center of each cookie.
Peanut Butter Cream Filling: COMBINE 2 tablespoons shortening and peanut butter in medium bowl. Stir until blended. Add powdered sugar; stir well. Add 2 tablespoons milk and 1/2 teaspoon vanilla; stir until smooth. Fill cooled thumbprint cookies.

Nutrition Facts : Calories 1730.7, Fat 105.5, SaturatedFat 31.6, Cholesterol 95.4, Sodium 515.4, Carbohydrate 190.2, Fiber 8.3, Sugar 128.9, Protein 22.4