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Chocolate and Peanut Butter Thumbprint Cookies

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READY IN:
48mins
YIELD:
2 -2 1/2 dozen cookies
UNITS:
US

Ingredients Nutrition

  • Crisco® Original No-Stick Cooking Spray
  • COOKIES
  • 12 cup Crisco® Butter Flavor All-Vegetable Shortening or 12 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 12 cup granulated sugar
  • 1 tablespoon milk
  • 12 teaspoon vanilla extract
  • 1 large egg yolk
  • 1 (1 ounce) unsweetened chocolate square, melted and cooled
  • 1 cup Pillsbury BEST® All Purpose Flour
  • 14 teaspoon salt
  • 13 cup semi-sweet miniature chocolate chip
  • PEANUT BUTTER CREAM FILLING
  • 2 tablespoons Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening or 2 tablespoons Crisco® Butter Flavor All-Vegetable Shortening
  • 13 cup Jif® Creamy Peanut Butter
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 12 teaspoon vanilla extract

Directions

  1. HEAT oven to 350ºF. Spray baking sheets with no-stick cooking spray; set aside.
  2. COMBINE 1/2 cup shortening, sugar, 1 tablespoon milk, 1/2 teaspoon vanilla and egg yolk in medium bowl; beat at medium speed of electric mixer until well blended. Add melted chocolate; mix well. Combine flour and salt; add to chocolate mixture. Mix until blended.
  3. STIR in chocolate chips. Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheet. Press thumb gently into center of each cookie.
  4. BAKE 8 minutes. Re-press centers after baking. Remove to cooling rack; cool completely. Spoon or pipe peanut butter cream filling into center of each cookie.
  5. Peanut Butter Cream Filling: COMBINE 2 tablespoons shortening and peanut butter in medium bowl. Stir until blended. Add powdered sugar; stir well. Add 2 tablespoons milk and 1/2 teaspoon vanilla; stir until smooth. Fill cooled thumbprint cookies.

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