"Pleasing His Chocolate Cravings" with Chocolate Thumbprints

If you read my previous post then you understand the title to this one. As I previously stated, I've been baking special treats to put in my kids' lunches to let them know that I'm thinking of them during the day. My first "special" treat was met with a 75% approval rating, only disappointing our 9 year old son because of the lack of chocolate in the blondies. So to appease his chocolate craving, I searched and found the recipe for these remarkable, delicious cookies. Plus, Marty was headed to a meeting with some men who had requested some baked goods. I was thrilled to make two of my boys happy with one recipe. :)

These were a lot of fun to bake up and filling the centers of the cookies with the peanut butter filling gave me a little creative outlet. The only change I will make to the original recipe is to use mini-chocolate chips instead of regular sized. Using mini chips would allow making the "thumbprints" easier than maneuvering the larger chips.

Oh, did you ask how these tasted? Well, they were irresistible! If you've ever eaten a buckeye (the peanut butter ball covered in chocolate made to resemble a buckeye) then you can imagine the taste of this cookie. The filling was fluffy and creamy and complimented the chocolate cookie perfectly and tasted so similar to the buckeyes my family loves!

From the heart of my kitchen to yours, may your experience be fun and the food always flavorful. Enjoy!

Chocolate Thumbprints

Cookies
1/2 Butter Flavor Crisco Stick or 1/2 Cup Butter Flavor Crisco all-vegetable shortening
1/2 cup granulated sugar
1 tablespoon milk
1/2 teaspoon vanilla
1 egg yolk
1 square (1 ounce) unsweetened baking chocolate, melted and cooled
1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup semi-sweet chocolate chips

Peanut Butter Cream Filling
2 tablespoons Butter flavor Crisco Stick or 2 tablespoons Butter Flavor Crisco all-vegetable shortening
1/3 cup creamy peanut butter
1 cup confectioners' sugar
2 tablespoons milk
1/2 teaspoon vanilla

Heat oven to 350 degrees. Grease baking sheet with shortening. (I used parchment paper)

For cookies, combine 1/2 cup shortening, granulated sugar, 1 tablespoon milk, vanilla and egg yolk in large bowl. Beat at medium speed of electric mixer until well blended. Add melted chocolate. Mix well.

Combine flour and salt. Add gradually to chocolate mixture at low speed. Mix until blended. Add chocolate chips. Shape dough into 1-inch balls. Place 2 inches apart on prepared baking sheet. Press thumb gently in center of each cookie.

Bake at 350 degrees for 8 minutes. Do not overbake. Press centers again with small measuring spoon. Remove cookies to cooling rack and cool completely.

For peanut butter cream filling, combine 2 tablespoons shortening and peanut butter in medium bowl. Stir with spoon until blended. (I used my hand mixer.) Add confectioners sugar. Stir well. Add 2 tablespoons milk and vanilla. Stir until smooth. Fill centers of cookies.

Source: The Great American Cookie Cookbook