These peanut butter-filled chocolate thumbprint cookies are a must with a tall glass of ice-cold milk.

Double Chocolate Peanut Butter Thumbprint Cookies

1 1/2 cups all-purpose flour
1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 (12-ounce) package NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels - divided use
1 cup granulated sugar
1 cup chunky or smooth peanut butter (not all-natural) - divided use
1/3 cup butter or margarine, softened
1 1/2 teaspoons vanilla extract
2 large eggs

1. Preheat oven to 350°F (175°C).
2. Combine flour, cocoa, baking powder and salt in small bowl. Melt 1 cup morsels in a small, heavy-duty saucepan over low heat; stir until smooth. Beat granulated sugar, 1/3 cup peanut butter, butter and vanilla extract in large mixer bowl until creamy. Beat in melted chocolate. Add eggs one at a time, beating well after each addition. Gradually beat in cocoa mixture. Stir in remaining morsels. Cover; refrigerate just until firm.
3. Shape dough into 1 1/2-inch balls; press thumb into tops to make about ½-inch-deep depressions. Place 2 inches apart on ungreased baking sheets. Fill each depression with about ½ teaspoon peanut butter.
4. Bake for 10 to 15 minutes or until sides are set but centers are still slightly soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes 3 dozen.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.