Yield: 96 cookies
Measure | 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 \N | 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 |
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