Chocolate Peanut Thumbprints

  • Prep 20 min
  • Total 50 min
  • Servings 24

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup butter or margarine, softened
  • 1/2 teaspoon vanilla
  • 2 ounces semisweet baking chocolate, melted and cooled
  • 1 egg
  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup creamy peanut butter
  • 1/4 cup powdered sugar
  • 2 tablespoons chopped peanut brittle, if desired

Steps

  • 1
    Heat oven to 375°F. Beat granulated sugar, butter, vanilla, chocolate and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt.
  • 2
    Shape dough by tablespoonfuls into balls. Place about 3 inches apart on ungreased cookie sheet. Press thumb or end of wooden spoon into center of each cookie to make indentation, but do not press all the way through.
  • 3
    Bake 8 to 10 minutes or until firm. Quickly remake indentations with end of wooden spoon if necessary. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
  • 4
    Mix peanut butter and powdered sugar. Fill each thumbprint with about 1 teaspoon peanut butter mixture or jelly. Sprinkle with peanut brittle.

Nutrition Facts

Serving Size: 1 Cookie
Calories
130
Calories from Fat
70
Total Fat
8g
Saturated Fat
3g
Cholesterol
20mg
Sodium
80mg
Total Carbohydrate
13g
Dietary Fiber
1g
Protein
2g
% Daily Value*:
Iron
2%
2%
Exchanges:
1 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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