Chocolate and Peanut Butter Thumbprint Cookies

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  • Total: 48 min
  • Prep: 40 min
  • Cook: 8 min
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Crisco® Original No-Stick Cooking Spray


1/2 cup Crisco® Butter Shortening OR 1/2 stick Crisco® Butter Shortening Sticks

1/2 cup granulated sugar

1 tablespoon milk

1/2 teaspoon vanilla extract

1 large egg yolk

1 (1 oz.) square unsweetened chocolate, melted and cooled

1 cup Pillsbury BEST® All Purpose Flour

1/4 teaspoon salt

1/3 cup semi-sweet miniature chocolate chips


2 tablespoons Crisco® Butter Shortening Sticks OR 2 tablespoons Crisco® Butter Shortening

1/3 cup Jif® Creamy Peanut Butter

1 cup powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract


  1. 1. HEAT oven to 350 degrees F. Spray baking sheets with no-stick cooking spray; set aside.
  2. 2. COMBINE 1/2 cup shortening, sugar, 1 tablespoon milk, 1/2 teaspoon vanilla and egg yolk in medium bowl; beat at medium speed of electric mixer until well blended. Add melted chocolate; mix well. Combine flour and salt; add to chocolate mixture. Mix until blended.
  3. 3. STIR in chocolate chips. Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheet. Press thumb gently into center of each cookie.
  4. 4. BAKE 8 minutes. Re-press centers after baking. Remove to cooling rack; cool completely. Spoon or pipe peanut butter cream filling into center of each cookie.
  5. Peanut Butter Cream Filling:
  6. 1. COMBINE 2 tablespoons shortening and peanut butter in medium bowl. Stir until blended. Add powdered sugar; stir well. Add 2 tablespoons milk and 1/2 teaspoon vanilla; stir until smooth. Fill cooled thumbprint cookies.