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Chunky Chocolate Peanut Butter Thumbprint Cookies

Chunky Chocolate Peanut Butter Thumbprint Cookies
  • Prep 5 min
  • Total 15 min
  • Servings 3

A convenient way to make thumbprint cookies! Just like the classics, these chocolate cookie treats have a pocket to hold peanut butter filling. ...MORE+ LESS-

Ingredients

1
pouch Betty Crocker™ double chocolate chunk cookie mix
1/4
cup vegetable oil
2
tablespoons water
1
egg
1/2
cup peanut butter

Steps

Hide Images
  • 1
    Heat oven to 350ºF. Stir cookie mix, oil, water and egg with spoon until soft dough forms. (If dough is too stiff, stir in additional 1 to 2 teaspoons water.)
  • 2
    Drop dough by rounded teaspoons about 2 inches apart onto ungreased cookie sheet. Press thumb deeply in center of each.
  • 3
    Bake 8 to 10 minutes or just until set. Cool 1 minute before removing from cookie sheet. Fill each thumbprint with about 1/2 teaspoon peanut butter.

Expert Tips

  • (Total time will vary; cook or bake time is per batch.)
  • Thumbprint cookies are often called "thimble cookies" in older cookbooks because a thimble was used to make the indentation.
  • Warm cupboards? If your cookie mix has been stored above 85ºF, refrigerate it for 1 hour before mixing to keep those chocolate chunks from softening.
  • Besides peanut butter, other filling ideas are frosting and fruit preserves. For fun, press miniature marshmallows right into warm cookies.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
95
Calories from Fat
45
% Daily Value
Total Fat
5 g
Saturated Fat
1 g
Cholesterol
5 mg
Sodium
65 mg
Potassium
60 mg
Total Carbohydrate
11 g
Dietary Fiber
0g
Protein
2 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1 Starch; 1/2 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.

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