White Reeses Peanut Butter Cup Chocolate Thumbprint Cookies
White Reeses Peanut Butter Cup Chocolate Thumbprint Cookies - Soft chocolate thumbprint cookies with a milk chocolate center, topped with a white Reeses!
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: 123kcal | Carbohydrates: 21g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 76mg | Potassium: 85mg | Fiber: 1g | Sugar: 8g | Vitamin A: 51IU | Calcium: 30mg | Iron: 1mg
