1/2 cup sugar
1/2 cup firmly packed brown sugar
1 teaspoon vanilla
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup creamy peanut butter
2 (1-ounce) squares unsweetened baking chocolate, melted, cooled slightly
1/2 cup sugar
48 milk chocolate candy stars or kisses
Combine butter, 1/2 cup sugar and brown sugar in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add egg and vanilla; continue beating until well mixed. Add flour, baking soda and salt; beat at low speed until well mixed.
Remove half of dough; set aside. Add peanut butter to remaining dough in bowl. Continue beating until well mixed. Remove peanut butter dough from bowl; wrap in plastic food wrap. Place reserved half of dough into bowl; add melted chocolate. Continue beating until well mixed. Wrap chocolate dough in plastic food wrap. Refrigerate both doughs 2 hours or until firm.
Heat oven to 375°F.
Place 1/2 cup sugar in bowl; set aside.
Press about 1/2 teaspoon of each dough together to create marbled effect; roll into 1-inch balls. Roll balls in sugar. Place 2 inches apart onto ungreased cookie sheets. Bake 8-10 minutes or until set and cookies just begin to crack.
Press 1 chocolate star in center of each cookie immediately. Cool 1 minute on cookie sheet; remove to cooling racks. Cool completely
Chocolate candies will melt after pressing onto hot cookies. To cool chocolate quickly, refrigerate cookies about 20 minutes until chocolate is firm.