Cocoa-laced thumbprint cookies filled with
creamy peanut butter and chocolate covered peanuts. A popular
flavor combination that continues to endure.
Goober Thumbprint
Cookies
1 1/2 cups all-purpose
flour
1/3 NESTLÉ® TOLL HOUSE® Baking Cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup granulated sugar
1 cup creamy peanut butter, divided use
1/3 cup butter or margarine, softened
1 1/2 teaspoons vanilla extract
2 large eggs
1/2 cup NESTLÉ® GOOBERS® Milk Chocolate-Covered
Peanuts, divided use
Combine flour, cocoa,
baking powder and salt in a small bowl. Melt morsels in a small,
heavy-duty saucepan over lowest possible heat; stir until smooth.
Beat sugar, 1/3 cup peanut butter, butter and vanilla extract
in a large mixing bowl until creamy. Beat in melted chocolate.
Add eggs, one at a time, beating after each addition. Gradually
stir in flour mixture. Cover; chill just until firm.
Preheat oven to 350°F.
Shape into 1-inch balls;
press thumb into tops to make about ½-inch depressions.
Place on ungreased baking sheets. Fill each depression with about
½ teaspoon peanut butter; press 3 Goobers into peanut
butter.
Bake for 10 to 15 minutes,
or until sides are set. Cool on baking sheets for 2 minutes;
remove to wire racks to cool completely.
Makes 18.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
