1 cup (2 sticks) butter, softened
2 cups light brown sugar, packed
1-1/2 cups Reese's Creamy or Crunch Peanut Butter
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all purpose flour
1 teaspoon baking power
1 teaspoon baking soda
1-3/4 cups finely chopped unsalted dry roasted peanuts
Thumbprint filling (recipe follows)

Heat oven to 350. In a large 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 8-10 minutes or until cookies are just set. Press thumb gently into center of each cookie. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Prepare filling. Spoon or pipe about 1/2 teaspoon filling into each thumbprint. Makes 8 dozen cookies.

Thumbprint filling:
1 3 oz. package 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 bowl, beat cream cheese, corn syrup and vanilla until well blended. Add chocolate, beating well. Gradually add powdered sugar, beating until well blended and smooth. Makes about 1-1/3 cups filling.