Hershey's peanut butter thumbprints

96 cookies

Ingredients

Quantity Ingredient
1 cup Butter, softened (2 sticks)
2 cups Packed light brown sugar
1½ cup REESE'S Creamy or REESE'S Crunchy Peanut Butter
2 Eggs
1 teaspoon Vanilla extract
2½ cup All-purpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1¾ cup Finely chopped unsalted dry roasted peanuts
1 pack Cream cheese, softened (3oz)
3 tablespoons Light corn syrup
½ teaspoon Vanilla extract
1 cup HERSHEY'S Semi-Sweet Chocolate Chips, melted
½ cup Powdered sugar

Directions

THUMBPRINT FILLING

Heat oven to 350'F. In large mixer bowl, beat butter, brown sugar and peanut butter until well blended. Add eggs and vanilla; beat well.

Stir together flour, baking powder and baking soda. Gradually add to peanut butter mixture. Shape dough into 1" balls; roll in peanuts.

Place on ungreased cookie sheet. Bake 8-10 minutes or until cookies are just set. Press thumb gently in center of each cookie; cool slightly. Remove from cookie sheet to wire rack. Cool completely.

Prepare THUMBPRINT FILLING. Spoon or pipe about ½ teaspoon filling into each thumbprint.

THUMBPRINT FILLING: In small mixer bowl, beat cream cheese, corn syrup and vanilla until well blended. Add chocolate, baking well.

Gradually add powdered sugar, beating until well blended and smooth.

1½ cups filling. Submitted By MICHAEL ORCHEKOWSKI On 08-05-95

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