Peanut Butter Thumb Print Cookies

Like most families dessert is a staple in our Thanks Giving traditions and this year I decided that instead of doing the traditional pumpkin pie that will end up having all weekend that I would do a bunch of cookies instead this year. We can bring some with us when we go to our families' dinners and the left overs (if there are any) are perfect for lunches. My family really doesn't complain about having too many cookies. In fact they usually doubt I have made enough so for this post I decided to share my recipe for Peanut Butter Thumb Print  Cookies. They are awesome in the fall because the peanut butter cup centre isn't melting and getting chocolate all over little hands. They are also fun for my son to help make because he loves that we put a mini chocolate in the middle, he just loves squishing things. My recipe makes about 2 dozen but that will vary depending on the size of your cookies.

Ingredients
11/4 cups  flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup creamy peanut butter
1/2 cup butter-flavored shortening,
room temperature
2/3 cup firmly packed dark brown sugar
1 large egg
11/2 teaspoons vanilla extract
2 dozen miniature chocolate peanut butter cups (more if you have more than 2 dozen cookies) or your choice of jam or melted chocolate.

You will also need a large mixing bowl, a wooden spoon and cookie sheets. I highly recommend using parchment paper just so that your cookies don't stick and fall apart when you try to take them off your cookie sheet.

Steps:

1. Preheat your oven to 350 degrees. Mix your flour, baking soda, salt and sugar in your mixing bowl.

    2. Add in your egg and vanilla to your dry ingredients. In a separate bowl combine your peanut butter and shortening. As you can see my son was helping me make the cookies this time.



 



    3. Combine the 2 mixtures until completely combined.

 

 

    4. Roll tablespoons of the dough into balls and place on a cookie sheet lined with parchment paper 1-2 inches apart. Than if you are using the mini peanut butter cups press them into the centre of the balls. If you are using jam or melted chocolate press your thumb into the centre and fill the hole with your choice of ingredient.

    5. Bake the cookies at 325 degrees for 12 - 15 minutes or until the bottom edges of the cookies turn golden brown. Let the cookies cool on the sheet for 5 minutes than move to a rack to cool the rest of the way. 

 

I am not responsible for any injuries or bad batches that you come upon while following my directions it is up to you to use your own discretion at all times. Good Luck and Happy Cooking.