Chocolate & Peanut Butter Buttons
Submitted by shemmy
Cocoa thumbprint cookies rolled in sugar and filled with creamy peanut butter frosting. Loaded with chocolate chips and a sweet PB center. Makes 4 dozen irresistible little buttons.
YIELD
4 dozenPREP
20 minCOOK
18 minREADY
40 minImagine a chocolate thumbprint cookie that practically begs to be eaten. Cocoa-rich dough studded with chocolate chips, rolled in granulated sugar for sparkle, then pressed with your thumb to create the perfect little well.
That well gets filled with a smooth peanut butter cream that’s equal parts salty and sweet. The combo of deep, dark chocolate cookie and creamy PB filling hits like a homemade peanut butter cup in cookie form.
Makes four dozen, which sounds like a lot. It isn’t.
Chef Tips
- Press the centers again with a small measuring spoon right after they come out of the oven while they’re still soft; the wells puff up during baking
- Do NOT overbake these! Pull them at 7-9 minutes when they still look slightly underdone; they firm up as they cool
- Let the cookies cool completely before filling or the peanut butter cream will melt and slide right out
- Beat the filling at low speed to keep it smooth and pipeable rather than fluffy
Ingredients
Directions
Pre-heat oven to 375℉ (190℃).
Place sheets of foil on countertop for cooling cookies.
For cookies, combine brown sugar, shortening, water and vanilla in large bowl.
Beat at medium speed of electric mixer until well blended.
Beat eggs into creamed mixture.
Combine flour, cocoa, salt and baking soda.
Mix into creamed mixture at low speed just until blended.
Stir in chocolate chips.
Shape dough into l-inch (2½ cm) balls.
Roll in granulated sugar.
Place 2 inches (5 cm) apart onto ungreased baking sheet.
Press thumb gently in center of each cookie.
Bake one baking sheet at a time at 375℉ (190℃) F (190C) for 7 to 9 minutes or until cookies are set.
DO NOT OVERBAKE.
Press centers again with small measuring spoon.
Cool 2 minutes on baking sheet.
Remove cookies to foil to cool completely.
For peanut butter cream filling, combine peanut butter and Beat at low speed of electric mixer until blended. Add icing sugar. Beat on low speed until blended. Add milk and vanilla. Beat on low speed until smooth. Fill centres of cooled cookies.
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