Peanut Butter Thumbprint Cookies with Reese Spread

• Vegetarian

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 cup Peanut butter, smooth
  • 1 cup Reese peanut butter chocolate spread

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar, packed
  • 3/4 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Dairy

  • 1/2 cup Butter
  • 2 tbsp Milk

Found on artandthekitchen.com

Description

Ingredients

• ½ cup butter softened
• ½ cup smooth peanut butter
• ½ cup granulated sugar
• ½ cup brown sugar (packed)
• 1 egg
• 2 tbsp. milk
• 1 tsp vanilla
• 1¾ cups all purpose flour
• 1 tsp. baking soda
• ½ tsp. salt
• 1 cup Reese Peanut Butter Chocolate Spread
• ⅓ cup granulated sugar for rolling dough balls in.

Directions

• Mix together flour, baking soda and salt, set aside.
• In large mixing bowl on medium speed beat together butter, peanut butter, brown and granulated sugar.
• Add milk, egg and vanilla until well combined.
• On low speed, add flour mix and combine until blended.
• Shape into small balls (about 2 tbsp. each)
• Roll in sugar and place on parchment lined cookie sheet.
• Do not press down.
• Bake at 375º for 10-12 minutes
• Remove from oven and while still warm press small circle in centre. I used end of cap of vanilla bottle to do this.
• Cool completely, then fill centre with Reese Peanut Butter and Chocolate Spread.
• I piped the spread in centre using #2D decorating tip.