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Total:
48 min
Prep:
40 min
Cook:
8 min
Total:
48 min
Prep:
40 min
Cook:
8 min

Ingredients

COOKIES:
PEANUT BUTTER CREAM FILLING:

Directions

1. HEAT oven to 350 degrees F. Spray baking sheets with no-stick cooking spray; set aside.

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. 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. 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.

Peanut Butter Cream Filling:

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.

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