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