Peanut Butter Thumbprint Cookies

• 1 cup butter, softened
• 2 cups packed light brown sugar
• 1 1/2 cups peanut butter (creamy or crunchy -your preference)
• 2 eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 3/4 cups unsalted dry roasted peanuts, finely chopped
• Thumbprint filling
• 1 (3 ounce) package cream cheese, softened
• 3 tablespoons light corn syrup
• 1/2 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chips, melted
• 1/2 cup powdered sugar

1. Heat oven to 350 degrees.
2. In large mixer bowl, beat butter, brown sugar and peanut butter until well blended.
3. Add eggs and vanilla; beat well.
4. Stir together flour, baking powder and baking soda.
5. Gradually add to peanut butter mixture.
6. Shape dough into 1 inch balls; roll in chopped peanuts.
7. Place on ungreased cookie sheet.
8. Bake 8 to 10 minutes or until cookies are just set.
9. Press thumb gently in center of each cookie; cool slightly.
10. Remove from cooking sheet and cool completely.
11. Prepare thumbprint filling:
12. In small mixer bowl; beat cream cheese, corn syrup and vanilla until well blended.
13. Add melted chocolate chips, beating well.
14. Gradually add powdered sugar; beating until blended and smooth. (Makes about 1 1/3 cups of filling).
15. Pipe about 1/2 teaspoon filling into each thumbprint.
16. Note: On cooking time I just put 10 minutes because it depends on how many cookies you are able to put on each cookie sheet; how many cookie sheets you have; if you have a double oven, etc.

butter, brown sugar, peanut butter, eggs, vanilla, flour, baking powder, baking soda, peanuts, filling, cream cheese, light corn syrup, vanilla extract, semisweet chocolate chips, powdered sugar

Taken from www.food.com/recipe/peanut-butter-thumbprint-cookies-183446 (may not work)