You've Got Your Peanut Butter in My Chocolate (Part 2)

Peanut Butter Thumbprints
from Hershey's

1 c. butter, softened
2 c. packed light brown sugar
1 1/2 c. peanut butter, crunchy or smooth (your preference)
2 eggs
1 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 3/4 c. finely chopped unsalted dry roasted peanuts
Thumbprint Filling (recipe follows)

1. Heat oven to 350 degrees. In a large mixer bowl, beat butter, brown sugar and peanut butter until well blended. Add eggs and vanilla; beat well.
2. Sift together flour, baking powder and baking soda. Gradually add to peanut butter mixture.
3. Shape dough into 1-inch balls; roll in peanuts. Place on ungreased cookie sheet. Bake 8-10 minutes or until cookies are just set.
4. Press thumb gently in center of each cookie; cool slightly. Remove from cookie sheet to wire rack. Cool completely.
5. Prepare Thumbprint Filling. Spoon or pipe about 1/2 tsp. filling into each thumbprint. About 8 dozen cookies.

Thumbprint Filling
3 oz. cream cheese, softened
3 TBS. light corn syrup
1/2 tsp. vanilla extract
1 c. semi-sweet chocolate chips, melted
1/2 c. powdered sugar

In small mixer bowl, beat cream cheese, corn syrup and vanilla until well blended. Add chocolate, beating well. Gradually add powdered sugar; beating until blended and smooth. About 1 1/3 cups filling.

The story behind this recipe: This is an alternative to the usual thumbprint cookies that use jelly or chocolate kisses. The filling stays soft, and if you have any left over, it's good with peanut butter and Ritz crackers. ~ Karen