White Reeses Peanut Butter Cup Chocolate Thumbprint Cookies
Soft chocolate thumbprint cookies with a milk chocolate center, topped with a white Reeses peanut butter cups and drizzled with peanut butter!
Servings:18 servings
Ingredients
- 1 cup butter, softened
- 1 cup powdered sugar
- ⅓ cup cocoa powder
- 2 egg yolks
- 1 ½ teaspoons vanilla
- 2 ¼ cups flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup milk chocolate chips
- white Reeses peanut butter cups, unwrapped
- ¼ cup creamy peanut butter
Instructions
- Preheat oven to 350. Lightly spray a baking sheet with cooking spray. Cream together butter and powdered sugar. Mix in cocoa powder. Add egg yolks and vanilla and mix well.
- In a separate bowl whisk together flour, baking powder, and salt. Gradually mix dry ingredients into wet ingredients until just combined. Roll 1-1.5 tablespoons of dough into a ball and place on greased baking sheet. Repeat with remaining dough placing dough balls 2 inches apart.
- Use the back of a wooden spoon to press a small well into the center of each dough ball. Bake 10-12 minutes. Use back of wooden to re-form well in each cookie. Allow to cool on wire racks.
- Place chocolate chips in a microwave-safe bowl and microwave on half heat for 1 minute. Stir, and microwave 20 seconds at a time, until melted. Spoon about 1 teaspoon of melted chocolate into the center of each cookie. Allow to cool mostly before gently pressing peanut butter cups into the chocolate centers.
- Allow to cool completely. Warm peanut butter in microwave about 20-30 seconds until pourable. Drizzle peanut butter over cookies in any pattern you like. Store in airtight container.
Notes
Store in airtight container at room temperature.
Nutrition
Calories: 123 kcal, Carbohydrates: 21 g, Protein: 4 g, Fat: 3 g, Saturated Fat: 1 g, Cholesterol: 23 mg, Sodium: 76 mg, Potassium: 85 mg, Fiber: 1 g, Sugar: 8 g, Vitamin A: 51 IU, Calcium: 30 mg, Iron: 1 mg
