Peanut Butter Dark Chocolate Thumbprint Cookies

• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup firmly packed dark brown sugar
• 1/2 cup crunchy peanut butter
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract
• 2 ounces Guittard Bittersweet Chocolate Baking Bar, broken into small pieces
• 2 tablespoon unsalted butter, at room temperature
• 3/4 teaspoon light corn syrup

1. Preheat the oven to 350F.
2. Line two baking sheets with parchment paper.
3. In a small bowl, combine the flour, baking soda, baking powder and salt.
4. Set aside.
5. In a large bowl, with a hand mixer, beat together the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
6. Stir in the peanut butter, egg, and vanilla.
7. Gradually stir in the flour mixture until combined.
8. Roll pieces of dough into 1inch balls and place on the prepared baking sheets about 1 inch apart.
9. Bake for 10 minutes, then remove from the oven.
10. Using a small spoon, make a small indentation in the middle of each cookie.
11. Return the cookies to the oven for another 6 to 7 minutes, or until set.
12. (After removing from the oven, you may need to use the spoon again to make the indentations clear.)
13. Transfer the cookies to a wire rack to cool completely, 1 to 2 hours.

flour, baking soda, baking powder, salt, unsalted butter, granulated sugar, brown sugar, crunchy peanut butter, egg, vanilla, bittersweet chocolate baking bar, unsalted butter, light corn syrup

Taken from www.foodrepublic.com/recipes/peanut-butter-dark-chocolate-thumbprint-cookies/ (may not work)