Peanut butter thumbprints

96 servings

Ingredients

Quantity Ingredient
1 cup Butter
2 cups Packed light brown sugar
1½ cup Peanut butter, creamy or crunchy
2 eaches Eggs
1 teaspoon Vanilla extract
1 each Pk cream cheese, softened (3oz)
3 tablespoons Light corn syrup
½ teaspoon Vanilla extract
2½ cup All-purpose flour
1 teaspoon Baking powder
1 teaspoon Baking soda
1¾ cup Dry roasted peanut, finely chopped
1 cup Semi-sweet chocolate chips, melted
½ cup Powdered sugar

Directions

THUMBPRINT FILLING

Heat oven to 350. In a large 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 1 inch balls; roll in peanuts.

Place on ungreased cookie sheet. Bake 8 to 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 thumbprint. About 8 dozen cookies.

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

Gradually add powder sugar; beating until blended and smooth. About 1-⅓ cups filling.

Calories per serving: Number of Servings: 96 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:

Submitted By MARY SMITH On 01-14-95

Related recipes