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