Chocolate Star Cookies

Chocolate and peanut butter marry beautifully in this soft cookie.  This is a recipe my mom has used for years and always uses chocolate stars and not kisses.  They are flatter which means they stack nice on plates and gift boxes.  It is also easier to get a bit of chocolate in each bite!! I hope you enjoy one of our family's holiday treasures. 

Chocolate Star Cookies (makes 6 dozen)                                          Printable Recipe

1 cup butter, softened
1 cup peanut butter
1 cup brown sugar
1 cup white sugar
2 eggs
2 teaspoons vanilla
2 teaspoons baking soda
1 teaspoon salt
3-1/2 cups flour
bag of milk chocolate stars

Mix together butter, peanut butter, and sugars until creamy. Then add in eggs and vanilla.

Foodie Friends Friday Linky Party #74

Welcome to the Foodie Friends Friday COOKIE Party!!

Last week's recipes that received the MOST CLICKS!! 

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An InLinkz Link-up

Thank you to everyone for making last week's Foodie Friends Friday Party a huge success. Did you see all the recipes that caught OUR attention last week? Check out the Host Favorites on the Daily Dish for links to all the recipes.

An InLinkz Link-up

Sugared Chocolate Cookies

There is no need to dunk these cookies in milk.  They are perfectly soft and have just the right amount of sweetness.

Sugared Chocolate Cookies (approx 30-35 cookies)

2 1/2 sticks unsalted butter, at room temperature
2 cups sugar
2 large eggs
1 tablespoon vanilla extract
3/4 cup Dutch process cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt 
White sugar, for garnish

In a large bowl, add the butter and sugar and cream together with a hand mixer. Add the eggs and vanilla extract to the creamed mixture and mix until combined.

In a medium bowl, mix the cocoa powder, flour, baking soda, and salt. 

Slowly add the dry ingredients and continue mixing until incorporated.

Roll the dough into 2 logs that are about 2-inches high and 1-foot long. Wrap them in waxed paper and place in the refrigerator for 2 hours.

Preheat oven to 350 degrees F. Once thoroughly chilled, slice the cookies into 1/2-inch thick rounds.  I used a small piece of paper to guide my cuts to keep my cookies uniform size.

Cover all sides in sugar.

Place on a greased or parchment paper lined cookie sheet and bake for 10 minutes. Let set for 2 minutes and then remove to a wire rack to cool. 

This made cookies approximately 3-1/2 inches in diameter.  You could probably make the logs a little smaller and bake the cookies less time if you wanted a smaller cookie.

Washington County Fair Blue Ribbon in Chocolate Brownie Cookie Category

2014