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Home > Recipes > Chocolate Peanut Butter Thumbprints

Chocolate Peanut Butter Thumbprints Recipe

Chocolate Peanut Butter Thumbprints
  • Intermediate

Find Similar Recipes:

Cookies x Intermediate x HERSHEY’S KISSES Brand Milk Chocolates x REESE’S Peanut Butter Cups x HERSHEY’S Cocoa x HERSHEY’S SPECIAL DARK Cocoa x
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Skill Level:
Intermediate

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Nutrition Information

Serving Size: 1/30 of recipe
Servings per Recipe: 30

  Amount Per Serving %DV *
Calories 130 -
Calories from Fat 0 -
Total Fat 6g 9% DV
Saturated Fat 4.5g 23% DV
Trans Fat 0g -
Cholesterol 15mg 5% DV
Sodium 65mg 3% DV
Total Carbohydrates 16g 5% DV
Dietary Fiber 1g 0% DV
Sugars 11g -
Protein 3g -
Vitamin A - 2% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 2% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • Additional granulated sugar
  • HERSHEY'S MINI KISSES Brand Milk Chocolates
  • 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 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, divided
  • 1/2 cup (1 stick) butter or margarine, softened

Directions

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; remove from cookie sheet. Cool completely. Makes about 30 cookies.

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