Brownie-Peanut Butter Thumbprint Cookies

Instructions

1. Step 1

   Microwave butter and 4 oz. chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended.

2. Step 2

   Add granulated sugar; mix well. Blend in eggs and vanilla. Add flour; mix well.

3. Step 3

   Refrigerate 1 hour.

4. Step 4

   Heat oven to 350ºF. Shape dough into 64 (1-inch) balls; place 2 inches apart, on baking sheets sprayed with cooking spray.

5. Step 5

   Bake 8 min. or just until centres of cookies are set. (Do not overbake). Cool on baking sheet 2 min. Press indentation into centre of each cookie. Remove to wire racks. Cool completely.

6. Step 6

   Mix 1/2 cup peanut butter and icing sugar in medium bowl until blended. Add 1/4 cup nuts; mix well. Spoon into indentations in cookies, adding about 1/2 tsp. peanut butter mixture to each.

7. Step 7

   Microwave remaining chocolate and peanut butter in small microwaveable bowl 1 to 2 min. or until completely melted when stirred; drizzle over cookies. Sprinkle with remaining nuts. Let stand until chocolate-peanut butter drizzle is firm.