Peanut Butter Thumbprint Cookies Recipe
Ingredients
- 1 cup firmly packed light brown sugar
- 3/4 cup peanut butter
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups semisweet chocolate morsels
Directions
- 1. Preheat oven to 375 degrees. Line baking sheets with parchment paper; set aside.
- 2. In a large mixing bowl, combine brown sugar, peanut butter, and butter. Beat at medium speed with an electric mixer until fluffy. Add eggs and vanilla, beating until well combined. Ina small bowl, combine flour, baking soda, and salt. Add flour mixture to sugar mixture, beating until well-combined.
- 3. Shape dough into 1-inch balls. Place 2 inches apart on prepared baking sheets. Using your thumb, make an indention in center of each cookie. Bake for 7 minutes. Remove from oven; press indention down again. Return to oven, and bake for 1 to 2 minutes more, or until set. Let cool on pan 2 minutes. Remove from pan, and let cool completely on wire racks.
- 4. In a small bowl, microwave chocolate morsels on High in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 1 minute total). Spoon about 1 teaspoon melted chocolate into center of each cookie. Let stand until set.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 104g | |
| Recipe makes 12 servings | |
| Calories 480 | |
| Calories from Fat 218 | 45% |
| Total Fat 25.01g | 31% |
| Saturated Fat 11.87g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 324mg | 14% |
| Potassium 263mg | 8% |
| Total Carbs 56.48g | 15% |
| Dietary Fiber 2.5g | 8% |
| Sugars 33.43g | 22% |
| Protein 9.24g | 15% |
