PEANUT BUTTER BLOSSOMS
This started as my mother's recipe, but I made adjustments over time to find the right peanut butter cookie base which is solid enough not to break but soft when you bite into them. These have been a family holiday favorite for many years, hope yours enjoys them too!
Provided by ramsey_luver
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 4h25m
Yield 48
Number Of Ingredients 12
Steps:
- Beat peanut butter, shortening, 2/3 cup white sugar, brown sugar, milk, eggs, and vanilla extract together with an electric mixer in a large bowl until creamy and smooth.
- Sift flour, baking soda, and salt together in a bowl. Gradually fold flour mixture into peanut butter mixture to form a smooth dough. Cover bowl with plastic wrap and refrigerate until chilled, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Pour 1/4 cup white sugar into a shallow bowl. Scoop dough into 1-inch balls, roll balls in sugar, and place 1 1/2 inches apart on baking sheets.
- Bake cookies in the preheated oven for 6 minutes; rotate cookie sheets and continue baking for another 3 minutes. Press a chocolate kiss about halfway down in the center of each cookie. Bake for until chocolate begins to melt and lose form, another 2 to 3 minutes. Cool on wire racks until chocolate hardens, at least 3 hours.
Nutrition Facts : Calories 215.9 calories, Carbohydrate 22.7 g, Cholesterol 10.9 mg, Fat 12.9 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 4.6 g, Sodium 153.8 mg, Sugar 7.6 g
THE BEST PEANUT BUTTER BLOSSOMS
If you're a peanut butter lover then these chewy cookies with a warm, gooey chocolate center will be sure to satisfy. This recipe makes about 4 dozen, so it's perfect for any holiday or big-batch baking.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield about 48 cookies
Number Of Ingredients 11
Steps:
- Whisk together the flour, baking soda and salt in a medium bowl until combined.
- Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale and fluffy, about 5 minutes. Add the peanut butter and continue beating until fluffy, 1 minute. Add the egg and vanilla and beat until combined. With the mixer on low speed, gradually add the dry ingredients until combined. Cover with plastic wrap and refrigerate for 1 hour.
- Position 2 racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Lightly grease 2 baking sheets with nonstick spray.
- Roll half the dough into 1-inch balls (about 1 tablespoon each) and then roll in granulated sugar. Place on the prepared baking sheets about 2 inches apart. Chill the remaining dough while the first batch bakes.
- Bake, rotating and switching the pans halfway through, until the cookies are puffed and lightly golden, 10 to 11 minutes. Immediately press a chocolate candy into the center of each cookie. Let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough.
PEANUT BUTTER BLOSSOMS
For as long as anyone can remember, wedding receptions in Pittsburgh have featured cookie tables, laden with dozens of homemade old-fashioned offerings like lady locks, pizzelles and buckeyes. For weeks ahead, sometimes months, mothers and aunts and grandmas and in-laws hunker down in the kitchen baking and freezing. These peanut butter and chocolate cookies were part of the spread at Laura Gerrero and Luke Wiehagen's wedding in 2009. The recipe came from the bride's family.
Provided by The New York Times
Categories cookies and bars, dessert
Time 35m
Yield 5 dozen cookies
Number Of Ingredients 12
Steps:
- Sift together flour, baking soda and salt; set aside. Using an electric mixer, cream together butter, peanut butter, 1/2 cup granulated sugar and light brown sugar. Add egg, milk and vanilla; beat until well blended. Gradually add flour mixture, mixing thoroughly. If the dough is very soft, refrigerate for about 1 hour.
- Preheat oven to 375 degrees. Spray, oil or line a cookie sheet with nonstick liner and set aside. Roll dough into 1-inch balls. (For a precise number of cookies, divide the dough into 5 pieces, and shape each piece into 12 balls.)
- Roll cookies in sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove sheet from oven and lightly press a candy kiss into center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven, cool completely and store in an airtight container.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 2 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 44 milligrams, Sugar 9 grams, TransFat 0 grams
WORLD'S EASIEST PEANUT BUTTER BLOSSOMS
These are truly the easiest peanut butter blossom cookies ever - just four ingredients. They turn out perfectly every time. Have a glass of milk ready! Perfect to bring to holiday parties.
Provided by Jacquita
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 43m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Stir peanut butter, 1 1/4 cup white sugar, and eggs together in a bowl; roll into small balls.
- Place remaining 1/2 cup white sugar in a bowl and roll balls in sugar until coated. Arrange balls 1 inch apart on a baking sheet.
- Bake in the preheated oven until very lightly browned on the bottom and the edges are beginning to crack, 12 to 14 minutes. Immediately press a chocolate kiss into the center of each cookie. Cool on the baking sheet for 1 to 2 minutes; transfer to a wire rack to cool completely, about 15 minutes.
Nutrition Facts : Calories 149.3 calories, Carbohydrate 15.3 g, Cholesterol 11.4 mg, Fat 8.9 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 2.5 g, Sodium 72.9 mg, Sugar 11 g
EASY PEANUT BUTTER BLOSSOMS
Making them is easy when you use a cookie mix! Chocolate candy-topped peanut butter cookies are always a winner.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In medium bowl, stir cookie mix, oil, water and egg until dough forms.
- Shape dough into 36 (1-inch) balls; roll in sugar. Place 2 inches apart on ungreased cookie sheets.
- Bake 8 to 10 minutes or until light golden brown. Immediately press 1 milk chocolate candy in center of each cookie. Remove from cookie sheets. Cool completely, about 20 minutes. Store cookies in tightly covered container.
Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 75 mg, Sugar 9 g, TransFat 0 g
CHOCOLATE PEANUT BUTTER BLOSSOMS
Just like the ones with the kisses on top, but with the kiss inside! You get more chocolate in a bite that way. Great fun to make with kids, too.
Provided by Maryann S.
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 30m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat shortening, 1/2 cup white sugar, brown sugar, peanut butter, egg, milk, and vanilla extract together in a large bowl with an electric mixer until creamy.
- Whisk flour, baking powder, and salt together in a bowl. Stir flour mixture into peanut butter mixture.
- Pour 1/4 cup white sugar into a shallow bowl. Wrap each chocolate kiss in about 1 1/2 teaspoons of dough and shape into a ball. Roll the dough ball in sugar to coat. Place each ball about 1 1/2 inches apart on baking sheets.
- Bake cookies in the preheated oven until chocolate softens and cookie is set, about 6 minutes. Flatten cookies immediately by pressing on them with the bottom of a glass.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 35.3 g, Cholesterol 14.9 mg, Fat 15.2 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 5 g, Sodium 209.5 mg, Sugar 16.9 g
PEANUT BUTTER BLOSSOMS
Better watch out! These peanut butter cookies topped with dark chocolate candies could be gone before Christmas. -Jeanette Meidal, Savage, Minnesota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, cream the brown sugar, peanut butter and shortening until light and fluffy. Beat in egg and vanilla. Gradually add cookie mix and mix well., Roll dough into 1-in. balls. Roll in colored sugar. , Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until surface cracks. Immediately press a chocolate kiss into the center of each cookie. Cool for 5 minutes before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 128 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 93mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
MY BEST PEANUT BUTTER BLOSSOMS
This is my own take on peanut butter blossoms, a favorite cookie... I played with this recipe for a while and think I have mastered it. The key to my cookies is all-natural peanut butter, it really makes a difference!
Provided by thegoodcooker
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 11
Steps:
- Beat peanut butter, 1/2 cup white sugar, butter, and brown sugar together in a bowl until creamy. Beat in egg and vanilla extract until combined.
- Combine flour, baking soda, baking powder, and salt in a separate bowl. Stir into the peanut butter mixture. Refrigerate dough for at least 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C).
- Roll dough into 1-inch balls. Roll in remaining white sugar to coat. Place on baking sheets about 2 inches apart.
- Bake in the preheated oven until cracks form on the surface of the cookies, about 10 minutes. Remove from oven and place a milk chocolate kiss in the center of each cookie, pressing down gently. Transfer to a wire rack to cool.
Nutrition Facts : Calories 178.7 calories, Carbohydrate 20.7 g, Cholesterol 19 mg, Fat 9.8 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 103.7 mg, Sugar 10.7 g
INSIDE-OUT PEANUT BUTTER BLOSSOMS
This Christmas, we've wrapped up everyone's favorite chocolate candy inside soft and chewy peanut butter cookies. It's our present to fans of this better-together flavor combo, and if that means you, we recommend making a double batch! These cookies are hard to resist-particularly when they're warm from the oven and still melty at center. And because we just can't say enough good about these cookies, let us leave you with this final tidbit: They're actually fun to make-seriously! You roll cookie dough into balls, flatten them, wrap the dough around the chocolate, and reform the cookie ball before rolling it in a sparkling sugar coating. It's a bit like playing with Play-Doh™, except more delicious, so we recommend enlisting a little helper.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 20
Number Of Ingredients 5
Steps:
- Heat oven to 375°F. Line cookie sheets with cooking parchment paper. In large bowl, stir cookie mix, vegetable oil, water, egg and flour until soft dough forms.
- Shape dough into 20 (1 1/2-inch) balls. Flatten each ball to form 2 1/2-inch circle. Press 1 milk chocolate into center of each circle, making sure to form dough around chocolate to enclose; reshape into balls. Roll in sugar. Place 2 inches apart on cookie sheets. Discard remaining sugar.
- Bake 8 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container.
Nutrition Facts : Calories 170, Carbohydrate 25 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 140 mg, Sugar 17 g, TransFat 0 g
PEANUT BUTTER BLOSSOMS
Make and share this Peanut Butter Blossoms recipe from Food.com.
Provided by Belinda McManaway
Categories Dessert
Time 25m
Yield 48 cookies
Number Of Ingredients 12
Steps:
- Combine shortening, sugars, egg, vanilla and peanut butter.
- Add dry ingredients and milk.
- Shape dough into small balls, then roll in sugar.
- Place on an ungreased cookie sheet.
- Bake 10 minutes at 350.
- Place a kiss in middle of each cookie pressing until the edges crack.
CLASSIC PEANUT BUTTER BLOSSOMS (KISS COOKIES)
Yield 48
Number Of Ingredients 13
Steps:
- Stir together the flour, baking powder, salt, and baking soda. Set aside.
- In another bowl beat the butter and peanut butter on medium speed for 30 seconds.
- Add in sugar, and brown sugar and beat until fluffy. Then add in egg, milk, and vanilla. Beat well.
- Add the dry ingredients and mix until well blended.
- If dough is sticky, chill for an hour.
- Shape dough into 1 inch ball and roll in additional sugar.
- Place on ungreased cookie sheet and bake at 350 for about 10 minutes or til done.
- Remove from oven and press in a kiss in each cookie.
Nutrition Facts : Servingsize 1 serving, Calories 5105 kcal, Fat 332 g, SaturatedFat 78 g, Cholesterol 7 mg, Sodium 4706 mg, Carbohydrate 506 g, Sugar 375 g, Protein 76 mg
JENNAH'S FAMOUS PEANUT BUTTER BLOSSOMS
This is a recipe my mom and I have made every Christmas for almost 15 years. It is always a hit and has people begging for more and for the recipe! Sometimes I do two Hershey's® Kisses per cookie on some of the cookies.
Provided by JenRioux
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 30m
Yield 30
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix baking mix, sweetened condensed milk, peanut butter, and vanilla extract together in a bowl. Roll dough into 1-inch balls.
- Pour sugar onto a plate. Roll balls in sugar until completely coated; arrange on a baking sheet.
- Bake in the preheated oven until edges are lightly browned, about 8 minutes. Press candy kiss into the center of each cookie. Transfer cookies to a wire rack to cool.
Nutrition Facts : Calories 143.6 calories, Carbohydrate 17.8 g, Cholesterol 5.5 mg, Fat 7 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 2.6 g, Sodium 150.9 mg, Sugar 9.5 g
MARY'S PEANUT BUTTER BLOSSOMS
This recipe was given to my mother by one of her neighbors over 30 years ago. It is the only peanut butter cookie recipe I will ever use!
Provided by WOOBSTERS39
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 35m
Yield 72
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix flour, baking powder, and salt together in a small bowl.
- Beat shortening, peanut butter, 1/2 cup white sugar, and brown sugar together in a large bowl until creamy. Add egg, milk, and vanilla extract; mix until just blended. Slowly add the flour mixture until dough is combined.
- Roll dough into balls and roll into the remaining white sugar to coat. Place cookies on baking sheets and make a small indentation in the center of each using your thumb.
- Bake in the preheated oven until golden brown, 9 to 11 minutes. Remove from oven and place a chocolate kiss in each indentation. Allow to cool slightly; remove from baking sheets and cool completely.
Nutrition Facts : Calories 75.4 calories, Carbohydrate 10.5 g, Cholesterol 3.1 mg, Fat 3.5 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 1.2 g, Sodium 36 mg, Sugar 5.8 g
GLUTEN-FREE BISQUICK™ PEANUT BUTTER BLOSSOMS
Give everyone the chance to love a classic Christmas cookie with a simple gluten free twist on a peanut butter blossoms recipe! Hershey's gluten-free peanut butter blossoms have the same delicious flavor and texture of classic peanut butter blossoms, but we made them easy-to-bake and gluten free with the help of gluten-free Bisquick™. Gather the family together and enjoy making new memories with a delightfully perfect addition to your gluten-free Christmas baking.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 48
Number Of Ingredients 8
Steps:
- In large bowl, mix 1/2 cup of the granulated sugar, the brown sugar, peanut butter, shortening, butter and egg. Stir in Bisquick™ mix. Cover; refrigerate 1 hour or until firm.
- Heat oven to 375°F. In small bowl, place remaining 1/4 cup granulated sugar. Shape dough into 1-inch balls; roll in granulated sugar. On ungreased cookie sheets, place balls 2 inches apart.
- Bake 8 to 10 minutes or until light golden brown. Immediately top each cookie with 1 milk chocolate candy, pressing down firmly so cookie cracks around edge. Remove from cookie sheets to cooling racks.
Nutrition Facts : Calories 100, Carbohydrate 12 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 65 mg, Sugar 8 g, TransFat 0 g
PEANUT BUTTER BLOSSOMS CHEX MIX
Find holiday cookie flavors in this easy snack mix that boasts peanut power to honor the official state crop of Georgia.
Provided by Betty Crocker Kitchens
Categories Snack
Time 15m
Yield 14
Number Of Ingredients 6
Steps:
- In large microwavable bowl, mix cereals. Line cookie sheet with waxed paper or foil.
- In 2-cup microwavable measuring cup, microwave butter, peanut butter and brown sugar on High about 1-2 minutes, stirring after 1 minute, until mixture is boiling. Pour over cereal, stirring until evenly coated.
- Microwave uncovered on High 4 minutes, stirring and scraping bowl every minute. Microwave uncovered on High 2 more minutes, just until cereal begins to brown. Immediately stir in half of the chips; cool 5 minutes, stir in remaining chips.
- Spread on waxed paper to cool. Place in festive Ziploc® Brand containers and bags to share with family and friends!
Nutrition Facts : Calories 170, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving (1/2 cup), Sodium 190 mg, Sugar 11 g, TransFat 0 g
PEANUT BUTTER CANDY BLOSSOMS
Friend gave this to me a long time ago.
Provided by Carole Zee
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 2h
Yield 20
Number Of Ingredients 10
Steps:
- In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs and vanilla. Stir in the flour, baking soda and salt until well blended. Cover and chill dough for at least one hour, or until no longer sticky.
- Preheat the oven to 350 degrees F (175 degrees C). Take about 1/3 cup of the dough, and wrap it around a candy bar. Repeat, using the rest of the dough and candy bars. Place cookies 3 inches apart onto ungreased cookie sheets.
- Bake for 15 minutes in the preheated oven, or until edges begin to brown. Cool on baking sheets.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 47.2 g, Cholesterol 45.6 mg, Fat 21 g, Fiber 1.6 g, Protein 7.1 g, SaturatedFat 9.1 g, Sodium 304.3 mg, Sugar 31.9 g
PEANUT BUTTER BLOSSOMS
Add these classic Peanut Butter Blossoms to your next holiday party cookie tray. Make sure you try these Peanut Butter Blossoms warm while the chocolate is still soft.
Provided by My Food and Family
Categories Nuts
Time 30m
Yield 24 servings, 2 cookies each
Number Of Ingredients 12
Steps:
- Heat oven to 375°F.
- Beat butter, peanut butter, 1/3 cup granulated sugar and brown sugar in large bowl with mixer until light and fluffy. Add egg, milk and vanilla; mix well. Combine flour, nuts, baking soda and salt. Gradually add to butter mixture, beating after each addition until well blended.
- Shape dough into 48 balls, each about 1 inch in diameter; roll in remaining granulated sugar. Place, 2 inches apart, on baking sheets.
- Bake 9 to 10 min. or until lightly browned. Immediately press a chocolate piece into center of each cookie. (Cookie will crack slightly around edge.) Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 190 mg, Carbohydrate 22 g, Fiber 1 g, Sugar 14 g, Protein 4 g
PEANUT BUTTER BLOSSOMS
Nancy Fuller's easy cookies are filled with creamy peanut butter plus peanut butter chips. Top each cookie with a chocolate kiss candy while they're still warm.
Provided by Nancy Fuller
Categories dessert
Time 1h5m
Yield 4 to 5 dozen cookies
Number Of Ingredients 13
Steps:
- Adjust the oven racks to the upper and lower thirds and preheat the oven to 375 degrees F. Coat 2 baking sheets with cooking spray
- Combine the flour, baking soda and salt in a medium bowl. Set aside.
- Beat the peanut butter, butter and shortening in a large bowl with an electric mixer on medium high until smooth, about 1 minute. Add the brown sugar and continue to beat until light and fluffy, about 4 minutes. Add the eggs and vanilla and continue to beat until incorporated. Add the flour mixture in two batches and beat on medium until incorporated. Fold in the peanut butter chips.
- Scoop out level tablespoons of dough, roll into balls and space about 2 inches apart on the prepared baking sheets. (You will need to bake the cookies in batches; allow the baking sheets to cool in between batches.)
- Bake until the bottoms and edges of the cookies are golden brown but the middles are still soft, about 10 minutes. (The cookies will bake a bit after they come out of the oven). Indent the warm cookies with the rounded bottom of a teaspoon. If using jelly, fill each indent with some jelly. Top each with a chocolate kiss candy.
- Allow the cookies to cool on the baking sheet for a few minutes and then transfer to a rack to cool completely.
MELT IN YOUR MOUTH PEANUT BUTTER BLOSSOMS
From BH&G Biggest Book of Cookies. I made these tonight after cries of "What's for dessert?" They're all gone. For an extra little treat, make these with the new Hershey's Kisses filled with caramel. YUM! YUM!
Provided by Kay D.
Categories Dessert
Time 20m
Yield 54 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- In your electric mixer's bowl, beat the shortening and peanut butter on medium to high speed for 30 seconds, or until well combined.
- Add the granulated sugar, brown sugar, baking powder and baking soda.
- Beat until well combined and"fluffy", occasionally scraping the sides of the bowl.
- Beat in egg, milk and vanilla until well combined.
- Beat in the flour.
- You may stir in any remaining flour with a wooden spoon if your mixer doesn't get it all.
- Shape cookie dough into one inch balls.
- Roll the balls (individually) in the 1/4 cup granulated sugar.
- Place balls 2 inches apart on an ungreased cookie sheet.
- Bake for 10 to 12 minutes, until bottoms are lightly browned.
- Do not overbake.
- Immediately press a Hershey's Kiss into the center of each cookie.
- Transfer cookies to a wire rack to cool.
- After cooling, hide them from your children, or you won't get any.
Nutrition Facts : Calories 99.8, Fat 5.1, SaturatedFat 1.9, Cholesterol 5, Sodium 27.9, Carbohydrate 12.1, Fiber 0.5, Sugar 8.2, Protein 1.6
PEANUT BUTTER BLOSSOMS
I prefer to use Brach's chocolate stars to kisses for the center of these flavor filled cookies. When using stars, they look more in the theme of the Christmas holidays and stack easier in my containers!
Provided by Barb Wandrey
Categories Cookies
Number Of Ingredients 10
Steps:
- 1. Cream shortening, sugars and peanut butter. Add egg and vanilla. Gradually add dry ingredients.
- 2. Chill dough. Shape dough into ball shapes approximately the size of a walnut. Roll in granulated sugar.
- 3. Place on baking sheet. Bake at 350 degrees for 10 minutes. Top each cookie with a chocolate star pressing gently into the center of the cookie. Continue to bake for 2-5 minutes longer. Remove to cooling rack. Store in airtight container.
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