Double Chocolate Peanut Butter Thumbprint Cookies

(Courtesy of Toll House)

Ingredients:
1 1/2 c. all-purpose flour
1/3 c. baking cocoa
1 1/2 tsp. baking powder
1/4 tsp. salt
2 c. (12 oz. pkg.) semisweet chocolate chips, divided
1 c. granulated sugar
1 c. chunky or creamy peanut butter (not all-natural), divided
1/3 c. butter or margarine, softened
1 1/2 tsp. vanilla extract
2 eggs

Directions:
Combine flour, cocoa, baking powder and salt in a small bowl.  Melt 1 c. chocolate chips in a small heavy saucepan over lowest possible heat, stirring constantly until smooth.

Beat granulated sugar, 1/3 c. peanut butter, butter and vanilla in a large mixer bowl until creamy.  Beat in melted chocolate.  Add eggs, one at a time, beating well after each addition.  Gradually beat in flour mixture. Stir in remaining chocolate chips.  Cover; chill just until firm.

Shape dough into 1 1/2 inch balls.  Place on ungreased baking sheets.  Press 1/2 inch deep centers with thumb.  Fill each center with about 1/2 tsp. peanut butter.

Bake in preheated 350 degree oven for 10-15 minutes or until sides are set but centers are still slightly soft.  Let stand for 2 minutes; remove to wire racks to cool completely.  

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