Chocolate And Peanut Butter Thumbprint Cookies

Total Time: 48 mins Preparation Time: 40 mins Cook Time: 8 mins

Ingredients

• crisco® original no-stick cooking spray
• 1/2 cup crisco® butter flavor all-vegetable shortening or 1/2 stick crisco® baking sticks butter flavor all-vegetable shortening
• 1/2 cup granulated sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract
• 1 large egg yolk
• 1 (1 ounce) unsweetened chocolate square, melted and cooled
• 1 cup pillsbury best® all purpose flour
• 1/4 teaspoon salt
• 1/3 cup semi-sweet miniature chocolate chip
• 2 tablespoons crisco® baking sticks butter flavor all-vegetable shortening or 2 tablespoons crisco® butter flavor all-vegetable shortening
• 1/3 cup jif® creamy peanut butter
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Recipe

• 1 heat oven to 350ºf. spray baking sheets with no-stick cooking spray; set aside.
• 2 combine 1/2 cup shortening, sugar, 1 tablespoon milk, 1/2 teaspoon vanilla and egg yolk in medium bowl; beat at medium speed of electric mixer until well blended. add melted chocolate; mix well. combine flour and salt; add to chocolate mixture. mix until blended.
• 3 stir in chocolate chips. form dough into 1-inch balls. place 2 inches apart on prepared baking sheet. press thumb gently into center of each cookie.
• 4 bake 8 minutes. re-press centers after baking. remove to cooling rack; cool completely. spoon or pipe peanut butter cream filling into center of each cookie.
• 5 peanut butter cream filling: combine 2 tablespoons shortening and peanut butter in medium bowl. stir until blended. add powdered sugar; stir well. add 2 tablespoons milk and 1/2 teaspoon vanilla; stir until smooth. fill cooled thumbprint cookies.