Double Chocolate Peanut Butter Thumbprint Cookies

Step 1

Preheat oven to 350° F.

Step 2

Combine flourcocoabaking powder and salt in small bowl. Melt 1 cup morsels in a smallheavy-duty saucepan over low heat; stir until smooth. Beat sugar1/3 cup peanut butterbutter and vanilla extract in large mixer bowl until creamy. Beat in melted chocolate. Add eggsone at a timebeating well after each addition. Gradually beat in cocoa mixture. Stir in remaining morsels. Cover; refrigerate just until firm.

Step 3

Shape dough into 1 1/2-inch balls; press thumb into tops to make about 1/2-inch-deep depressions. Place 2 inches apart on ungreased baking sheets. Fill each depression with about 1/2 teaspoon peanut butter.

Step 4

Bake for 10 to 15 minutes or until sides are set but centers are still slightly soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.