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Chunky Chocolate Peanut Butter Thumbprint Cookies

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Chunky Chocolate Peanut Butter Thumbprint Cookies
  • Prep Time 5 min
  • Total Time 15 min
  • Servings 3
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A convenient way to make thumbprint cookies! Just like the classics, these chocolate cookie treats have a pocket to hold peanut butter filling.

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

Directions

  • 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.
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 INFORMATION PER SERVING

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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