Homemade peanut butter chocolate star cookies are soft and chewy peanut butter cookies topped with a milk chocolate star that melts in your mouth. This recipe is a twist on the classic peanut butter blossoms, but the soft cookies aren't rolled in sugar. Instead, they are baked with the chocolate on top for a melty, gooey chocolatey center.
Preheat oven to 375°F. Using an electric stand or hand mixer, cream together butter, granulated sugar, and brown sugar. Add peanut butter and egg, beating until combined.
½ cup unsalted butter, ½ cup granulated sugar, ½ cup brown sugar, ½ cup creamy peanut butter, 1 egg
Gently mix in flour, baking soda, baking powder, and salt just until combined.
1 ¼ cups all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt
Recommended, but not required: chill the dough in the fridge for at least 30 minutes.
Form 1-inch balls of dough, spacing about 2-inches evenly apart on a cookie baking sheet. Press 1 chocolate star gently into the center of each dough ball (pushing about halfway down).
34 chocolate stars
Bake cookies for 9-11 minutes, until just turning golden brown along edges. Let cool on baking sheet for 1-2 minutes until able to transfer to a cooling rack. Store in an airtight container once completely cooled (but be sure to eat some warm!).
Notes
Chocolate Stars: find them in the bulk section of your regular grocery store, or look for Brach's Chocolate Stars in the baking aisle (generally these are only at high-end grocers).
To freeze baked cookies: place in a single layer in a large freezer-safe bag (highly recommend Stasher bags); thaw before serving and heat in microwave if desired.
To freeze cookie dough: place dough balls on a baking sheet in a single layer. Freeze all the way through, then transfer to an airtight bag or container.