Fudgy Peanut Butter Buttons

These chocolate-peanut butter cookies are marked with your thumbprint and dark chocolate.

Original recipe makes 6 dozen cookies

Ingredients

2/3 cup hot water
1 (7.3 ounce) box Swiss Miss® Milk Chocolate Hot Cocoa Mix*
2 cups Peter Pan® Creamy Peanut Butter
1/2 cup light corn syrup
3 cups sifted confectioners’ sugar, divided
4 cups finely crushed vanilla wafers
PAM® Baking Spray
72 dark chocolate morsels

READY IN

1 hr 20 mins

Directions

Combine water and cocoa mix in large bowl; whisk together until smooth. Stir in peanut butter and corn syrup. Add 2 cups of the confectioners sugar; blend. Stir in crushed vanilla wafers.
Spray large piece of waxed paper with baking spray. Drop heaping teaspoonfuls of chocolate mixture onto paper; set aside. Place the remaining 1 cup confectioners sugar in shallow dish. Roll each piece of chocolate in sugar; shape into balls. Press thumb into the center of each ball until slightly indented; place chocolate morsel in middle (tip side up).
Chill at least 1 hour before serving. Store refrigerated in airtight container.