2 cups packed light brown sugar

1-1/2 cups creamy or crunchy peanut butter

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 finely chopped unsalted dry roasted peanuts

Thumbprint Filling (recipe follows)

 

Preheat oven to 350 deg.  In large mixer bowl, beat butter, brown sugar, and peanut butter until well blended.  Add eggs and vanilla; beat well.  Stir together flour, baking powder, and baking soda.  Gradually add to peanut butter mixture.  Shape dough into 1-inch balls; roll in peanuts.  Place on ungreased cookie sheet.  Bake 8 to 10 minutes or until cookies are just set.  Press thumb gently in center of each cookie; cool slightly.  Remove from cookie sheet to wire rack.  Cool completely.  Prepare Thumbprint Filling.  Spoon or pipe about 1/2 teaspoon filling into each thumbprint.

 

Makes about 8 dozen cookies.

 

 

1 pkg. (3 oz.) 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

 

In small mixer bowl, beat cream cheese, corn syrup, and vanilla until well blended.  Add chocolate, beating well.  Gradually add powdered sugar; beat until blended and smooth.  About 1-1/3 cups filling.