Goober Thumbprint Cookies
Cocoa-laced thumbprint cookies filled with creamy peanut butter and chocolate covered peanuts. A popular flavor combination that continues to endure.
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 (175°C).
- Shape into 1-inch balls; press thumb into tops to make about 1/2-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 1 1/2 dozen cookies.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.