Toffee peanuts have an appealing buttery candy coating that makes these cookies irresistible. Even with plain salted peanuts, these chocolate-filled thumbprints will be the first to go!
1 1/3 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter, melted
1/2 cup packed brown sugar
1/2 cup sugar
1 teaspoon vanilla extract
1 cup natural chunky peanut butter (not unsalted)
1 1/2 cups toffee peanuts or salted peanuts, very coarsely chopped (shake in strainer to remove fine particles)
2 oz. white chocolate, chopped
2 oz. semisweet chocolate, chopped
1. Whisk flour, salt and baking soda in medium bowl. Combine melted butter, brown sugar and sugar in large bowl. Whisk in egg, vanilla and peanut butter. Stir in flour mixture just until blended. Cover and refrigerate 1 hour or up to 2 days.
2. Heat oven to 325°F. Line baking sheets with parchment paper. Place peanuts in small bowl. Scoop about 2 level teaspoons of dough per cookie; shape into 1-inch balls. Roll balls in peanuts, pressing into cookies so there are no bald spots. Place 2 inches apart on baking sheets.
3. Bake 13 to 15 minutes or until lightly colored on top. (Cookies will seem very soft to the touch but will firm up as they cool.) Immediately press handle of wooden spoon into center of each hot cookie; move it around gently to widen hole. Slide cookies with parchment onto wire racks; cool.
4. Meanwhile, place white chocolate and semisweet chocolate in separate resealable plastic bags; let sit in bowl of hot water until chocolate melts. Cut corner of bags; squeeze chocolate into center of cookies, filling half of the cookies with white chocolate and the remaining cookies with semisweet chocolate. Let stand until chocolate is firm. (Cookies can be made 2 weeks ahead. Store in an airtight container.)
5 1/2 dozen (2-inch) cookies
PER COOKIE: 80 calories, 4.5 g total fat (2 g saturated fat), 2 g protein, 8 g carbohydrate, 5 mg cholesterol, 60 mg sodium, .5 g fiber