Go Back
–+ servings
Peanut butter star blossom cookies on a silicone mat
5 from 2 votes

Peanut Butter Star Blossoms

Created by: Fun Cookie Recipes
32 cookies
These Peanut Butter and Chocolate Star Cookies are a sweet twist on a classic treat. With a soft peanut butter cookie base and a chocolate star center, they're the perfect balance of flavors. Ideal for the holiday season or any time you want a delicious homemade cookie.

Equipment

Hand or stand mixer
Mixing bowl
Plastic wrap
Small cookie scoop
Cookie sheet
Parchment paper or silicone baking mat

Ingredients
 

  • 1 ½ cups 180g all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup 113g unsalted butter 1 stick, at room temp
  • ¼ cup 50g granulated sugar
  • ½ cup 100g brown sugar
  • 1 large egg at room temp
  • ½ cup 140g creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 32 Brach's Milk Chocolate Stars

Instructions

  • In a bowl, combine the dry ingredients (flour, baking soda, and salt), set aside.
  • In a large bowl, using a hand or stand mixer, cream the butter for 1 minute. Add the sugars and beat for 1 minute. Scrape off the sides of the bowl with a spatula.
  • Add the egg, peanut butter, and vanilla, and beat until well combined.
  • Add the dry ingredients to the wet ingredients, and mix until just combined. Cover with plastic wrap, and chill in the fridge for 30 minutes or overnight.
  • Preheat oven to 350°F/180°C.
  • Line baking 2 baking sheets with parchment paper, and set aside.
  • Divide the cookie dough into 1 tablespoon dough balls (use a small cookie scoop, or scales). Gently roll ball in granulated sugar to coat from all sides, and arrange on the baking sheets 2 inches apart.
  • Bake for 10 minutes the cookies will puff up and have cracked tops, remove from the oven and cool for 5-10 minutes (if you add the chocolates right away they will melt, so it’s recommend that you cool the cookies a little first, but not for too long as you don’t want them to set completely).
  • Press a chocolate candy in the center of each cookie, and remove it onto a cooling rack. If it’s very warm where you are working, then you can place the cookies in the freezer for 10 minutes - this will prevent the chocolate from melting.

Notes

  • Storing: Cookies can be stored in an airtight container at room temperature for up to 5-7 days.
  • Freezing: If you wish to freeze, do so with the dough before baking and prior to rolling in sugar. Each portion should be about 1 tablespoon or 20 grams.
  • Alternative Chocolates: Feel free to experiment with different chocolate candies like Hershey's kisses. Ensure the size is suitable for the cookie center.
  • Dough Consistency: If the dough is too sticky, chilling it longer can help. If it's too dry, a splash of milk can help bring it to the right consistency.

Nutrition

Serving: 1cookie