Double Chocolate Peanut Butter Thumbprint Cookies

1 1/2 cups all-purpose flour
1/3 cup baking cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups semisweet chocolate chips -- divided
1 cup sugar
1 cup chunky or creamy peanut butter -- divided
1/3 cup butter or margarine -- softened
1 1/2 teaspoons vanilla extract
2 eggs

Combine flour, cocoa, baking powder and salt in small bowl.

Melt 1 cup chips in small heavy-duty saucepan over lowest possible heat, stirring constantly until smooth. Beat in sugar, 1/3 cup peanut butter, butter and vanilla in large mixer bowl until creamy. Beat in melted chocolate. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in remaining chips. Cover. Chill just until firm.

Shape dough into 1 1/2-inch balls. Place balls on ungreased baking sheets. Press 1/2-inch deep centers with thumb. Fill each center with about 1/2 teaspoon peanut butter.

Bake in preheated 350 degree oven for 10-15 minutes or until sides are set but centers are still slightly soft. Let stand for 2 minutes; remove to wire racks to cool completely.

Makes 42 cookies
Source: Nestle Best-Ever Cookies