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Monday, November 28

Peanut butter thumbprint cookies with dark chocolate

Flour, all-purpose
1 ¼ cups
Baking soda
¾ teaspoon
Baking powder
½ teaspoon
¼ teaspoon
Butter, unsalted, room temperature
½ cup +
2 tablespoons
Sugar, granulated
½ cup
Sugar, dark brown
½ cup firmly packed
Peanut butter, crunch
½ cup
Egg, lightly beaten
1 large
Vanilla extract
1 teaspoon
Chocolate, dark, broken into pieces
2 ounces
Corn syrup, light
¾ teaspoon
  1. Preheat the oven to 350°F; line two baking sheets with parchment paper. 
  2. In a small bowl, combine the flour, baking soda, baking powder, and salt; set aside. 
  3. In a large bowl, with a handheld mixer, cream the butter and sugars together until light and fluffy, about 3 minutes. 
  4. Stir in the peanut butter, egg, and vanilla. 
  5. Gradually stir in the flour mixture until combined. 
  6. Roll pieces of the dough into 1-inch balls, and place on the baking sheets about 1 inch apart. 
  7. Bake for 10 minutes, and then remove from the oven. 
  8. Using a small spoon, make a small indention into the middle of each cookie. 
  9. Return the cookies to the oven for another 6 to 7 minutes, or until set. 
  10. Transfer the cookies to a wire rack to cool completely, about 1 to 2 hours. 
  11. Melt the chocolate, butter, and corn syrup together using a hot water bath; stir until completely melted and smooth. 
  12. Remove the bowl from the water and let cool slightly, about 5 minutes. 
  13. When the cookies are completely cooled, use a spoon to fill each indention with the chocolate filling. 
  14. Set aside and let the chocolate cool and harden, 1 to 2 hours. 
Recipe mildly adapted from Guittard Chocolate Cookbook

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