DOUBLE CHOCOLATE PEANUT BUTTER THUMBPRINT COOKIES

- 1 ½ cups flour

- ½ cup NESTLE TOLL HOUSE Baking Cocoa

- 1 ½ teaspoons baking powder

- ¼ teaspoon salt

- 2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels, divided

- 1 cup sugar

- 1 cup chunky or smooth peanut butter (not all natural), divided

- ½ cup butter or margarine, softened

- 1 ½ teaspoons vanilla

- 2 large eggs

PREHEAT oven to 350 F.

COMBINE flour, cocoa, baking powder and salt in small bowl. Melt 1 cup morsels in small, heavy-duty saucepan over low heat; stir until smooth. Beat sugar, 1/3 cup peanut butter, butter and vanilla in large mixer bowl until creamy. Beat in melted chocolate. Add eggs, one at a time, beating well after each addition. Gradually beat in cocoa mixture. Stir in remaining 1 cup morsels. Cover; refrigerate just until firm.

SHAPE into 1 ½ inch balls. Place 2 inches apart on ungreased baking sheets. Press thumb unto tops to make about ½ inch deep depressions. Fill each depression with about ½ teaspoon peanut butter.

BAKE for 10 to 15 minutes or until sides are set but centers are slightly soft. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely.

Makes 3 dozen cookies

Prep Time: 45 minutes

Cooking Time: 10 minutes

Cooling Time: 15 minutes