Double Chocolate Peanut Butter Thumbprints

1. In a small bowl, combine flour, cocoa, baking powder, and salt; set aside.
    
2. In a small saucepan, melt 1 cup chocolate chips over low heat, stirring until smooth. In a large bowl, cream the sugar, 1/3 cup peanut butter, the butter, and vanilla. Beat in the melted chocolate. Add the eggs one at a time, beating well after each addition. Gradually beat in the flour mixture then stir in the remaining chocolate chips. Cover and chill just until firm.
    
3. Preheat oven to 350 degree F.
    
4. Shape chilled dough into 1-1/2-inch balls then press your thumb into the tops to make 1/2"-deep depressions. Place on ungreased baking sheets and fill each depression with about 1/2 teaspoon peanut butter.
    
5. Bake 10 to 15 minutes, or until sides are set but centers are still slightly soft. Cool 2 minutes then remove to wire racks to cool completely.
    

Makes about 3-1/2 dozen cookies.