Chocolate And Peanut Butter Thumbprint Cookies

• cookies
• cream PEANUT BUTTER, FILLING
• Crisco Original No-Stick Cooking Spray
• 1/2 cup Crisco Butter Flavor All-Vegetable Shortening OR 1/2 stick Crisco(R) 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 ounce 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 Baking Sticks Butter Flavor All-Vegetable Shortening OR 2 tablespoons Crisco(R) 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. 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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Taken from www.yummly.com/recipe/Chocolate-and-Peanut-Butter-Thumbprint-Cookies-2620403 (may not work)