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Peanut Butter Dark Chocolate Thumbprint Cookies

Adapted from Guittard Chocolate Cookbook
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Ingredients
  

COOKIES

  • 1 ¼ cup all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup butter, at room temperature
  • ½ cup brown sugar, firmly packed
  • ½ cup white sugar
  • ½ cup peanut butter
  • 1 large egg
  • 1 teaspoon vanilla extract

FILLING

  • ½ cup dark chocolate chips
  • 2 tablespoon butter, at room temperature
  • ¾ teaspoon light corn syrup

Instructions
 

FOR THE COOKIES

  • Preheat oven to 350. Line baking sheets with parchment paper.
  • In a small bowl, combine the flour, baking soda, baking powder and salt. Set aside.
  • In a large bowl, beat together butter, granulated sugar and brown sugar until light and fluffy.  Stir in the peanut butter, egg and vanilla. Gradually stir in the flour mixture until combined.
  • Roll into 1 inch balls and place on the prepared baking sheets.
  • Bake for 10 minutes, then remove from oven. Use a rounded measuring spoon to make a small indentation in the middle of each cookie.  Return cookies to the oven for another 6 to 7 minutes or until golden edges.  After removing from oven make the spoon indentation again.  Transfer to cooking rack and let cool completely.

TO MAKE THE FILLING

  • Melt the chocolate, butter and corn syrup together in a hot water bath.  Stir until completely melted and smooth.  Cool slightly (3 -5 minutes).
  • When the cookies are cool, use a spoon to fill each indentation with the chocolate filling.  The filling will cool and harden in 1 - 2 hours.  (If your kitchen is warm, you can refrigerate the cookies to speed up the process).