Goober Thumbprint Cookies |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Found this on ...I've been having the urge to go on a cookie-baking binge (is it really necessary to include the eating binge here too?!) Chocolate-peanut butter dough, filled with more peanut butter and Goobers...sticks to the roof of your mouth so well! Ingredients:
1 1/2 cups flour |
1/3 cup unsweetened cocoa powder |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
6 ounces semisweet chocolate, melted |
1 cup sugar |
1 cup creamy peanut butter, divided |
1/3 cup butter, softened |
1 1/2 teaspoons vanilla extract |
2 large eggs |
1/2 cup milk chocolate-covered peanuts, divided (goobers) |
Directions:
1. Combine the flour, cocoa powder, baking powder, and salt in a small bowl.
2. Beat the sugar, 1/3 cup of the peanut butter, the butter, and vanilla in a large bowl until smooth and creamy.
3. Blend in the melted chocolate.
4. Add the eggs, one at a time, beating after each addition.
5. Gradually stir in the flour mixture just until combined.
6. Cover dough; chill just until firm.
7. Preheat the oven to 350*F.
8. Shape dough into 1 balls; press thumb into tops to make about 1/2 depression.
9. Place cookies 2 apart on ungreased cookie sheets. Fill each depression with about 1/2 teaspoons peanut butter; press 3 Goobers into the peanut butter.
10. Bake for 10-15 minutes, or until sides are set. Cool cookies on the sheets for 2 minutes; remove to wire racks to cool completely.
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