Here’s a great cookie recipe to try out, from my trusty Hershey’s Chocolate cookbook – it’s fun to make with the kids helping.
Chocolate Peanut Butter Thumbprints
1-2/3 cups (10-oz. pkg.) REESE’S Peanut Butter Chips, divided
1/2 cup (1 stick) butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup HERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
1/2 teaspoon baking soda
1/4 cup granulated sugar for rolling
HERSHEY’S MINI KISSES Brand Milk Chocolates(optional)
1. Melt 1/2 cup peanut butter chips; cool.
2. Heat oven to 375°. Beat butter, 1/2 cup granulated sugar, brown sugar, egg and vanilla in large bowl on medium speed of mixer until fluffy. Beat in melted peanut butter chips. Stir together flour, cocoa and baking soda; stir into peanut butter mixture until well blended.
3. Shape dough by level tablespoons into balls; roll in granulated sugar. Place on ungreased cookie sheet; flatten cookies to 1/4-inch thickness with bottom of glass. Press thumb in center or each to make an indentation.
4. Bake 6 to 8 minutes or just until set. Remove from oven. If necessary, using tip of spoon, press indentation in center of each cookie; immediately place 1 teaspoonful peanut butter chips in each indentation. Let stand 1 to 2 minutes or until chips are softened; spread. Garnish each with 3 chocolates, if desired. Remove from cookie sheet. Cool completely. Makes about 30 cookies.
Note * I always let my cookies set on the counter on wax paper after cooling on the tray for 3 minutes or so.