Double Chocolate Peanut Butter Thumbprint Cookies recipe

1 1/2 cups all-purpose flour
1/3 cup NESTLÉ TOLL HOUSE Baking Cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups (12 ounce package) NESTLÉ TOLL HOUSE Semi-Sweet
    Chocolate Morsels, divided
1 cup granulated sugar
About 1 cup chunky or smooth peanut butter (not all-natural), divided
1/3 cup butter or margarine, softened
1 1/2 teaspoons vanilla extract
2 large eggs

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 granulated sugar, 1/3 cup peanut butter, butter and vanilla extract 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 morsels. Cover; chill just until firm.

Shape into 1 1/2-inch balls; press thumb into tops to make about 1/2-inch-deep depressions. Place on ungreased baking sheets. Fill each depression with about 1/2 teaspoon peanut butter. Bake in preheated 350 degree F oven for 10 to 15 minutes or until sides are set but centers are still slightly soft.

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.