Description
These easy peanut butter blossom cookies with dark chocolate stars are a quick weeknight treat that combines a soft, salty-sweet peanut butter cookie with a rich, slightly bitter dark chocolate center. Perfect for when you need something good, fast, and familiar.
Ingredients
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup creamy peanut butter (Jif or Skippy recommended)
- 1/2 cup granulated sugar, plus extra for rolling
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt (reduce to 1/4 teaspoon if using salted butter)
- 24–30 dark chocolate stars (e.g., Ghirardelli dark chocolate melting wafers)
- Extra granulated sugar for rolling
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes with an electric mixer on medium speed. Scrape down the sides of the bowl halfway through.
- Beat in the peanut butter until fully combined, then add the egg and vanilla extract. Mix until just incorporated.
- In a separate medium bowl, whisk together the flour, baking soda, and salt.
- Gradually add the flour mixture to the peanut butter mixture, mixing on low speed until just combined. Do not overmix.
- Pour about 1/4 cup of granulated sugar into a small bowl. Scoop tablespoon-sized portions of dough (about 1.5 tablespoons each) and roll them into smooth balls. Roll each ball in the sugar to coat completely. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake one sheet at a time for 8-10 minutes. The cookies should look puffed and slightly cracked on top, with the edges just beginning to turn golden.
- As soon as the cookies come out of the oven, gently press a dark chocolate star into the center of each one. Do not push too hard.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
For best results, use processed peanut butter (like Jif or Skippy) rather than natural peanut butter, as natural peanut butter can cause the cookies to spread more and become greasy. If you can’t find dark chocolate stars, dark chocolate kisses or chopped dark chocolate bars work well. The cookies taste even better on day two. To freeze, place cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 11
- Sodium: 95
- Fat: 8
- Saturated Fat: 3.5
- Carbohydrates: 17
- Fiber: 1
- Protein: 3
Keywords: peanut butter blossom cookies, dark chocolate stars, easy cookie recipe, weeknight baking, peanut butter cookies