Chocolate And Peanut Butter Thumbprint Cookies

• Crisco® Original No-Stick Cooking Spray
• COOKIES
• 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening or 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
• 1/2 cup granulated sugar
• 1 tablespoon milk
• 1/2 teaspoon vanilla extract
• 1 large egg yolk
• 1 (1 ounce) unsweetened chocolate square, melted and cooled
• 1 cup Pillsbury BEST® All Purpose Flour
• 1/4 teaspoon salt
• 1/3 cup semi-sweet miniature chocolate chip
• PEANUT BUTTER CREAM FILLING
• 2 tablespoons Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening or 2 tablespoons Crisco® Butter Flavor All-Vegetable Shortening
• 1/3 cup Jif® Creamy Peanut Butter
• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

1. HEAT oven to 350u0b0F. 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.
5. Peanut Butter Cream Filling: 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.

butter, granulated sugar, milk, vanilla extract, egg yolk, chocolate square, flour, salt, semisweet miniature chocolate chip, peanut butter cream, baking sticks butter, peanut butter, powdered sugar, milk, vanilla extract

Taken from www.food.com/recipe/chocolate-and-peanut-butter-thumbprint-cookies-488110 (may not work)