Marbled Chocolate Gems

Name: Marbled Chocolate Gems
Prep time: 45 min
Total time: 3 h 25 min
Yield: 48 cookies
Ingredients: Cookie; 3/4 cup Land O Lakes® Butter softened; 1/2 cup sugar; 1/2 cup firmly packed brown sugar; 1 large Land O Lakes® Egg; 1 teaspoon vanilla extract; 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; Topping; 1/2 cup granulated sugar; 48 milk chocolate candy stars or candy pieces

A fun and tasty twist on a traditional family favorite.

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45 min

Prep Time

03 hrs 25 min

Total Time

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Ingredients

³/₄ cup Land O Lakes® Butter, softened

¹/₂ cup sugar

¹/₂ cup firmly packed brown sugar

1 large Land O Lakes® Egg

1 teaspoon vanilla extract

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

Topping

¹/₂ cup granulated sugar

48 milk chocolate candy stars or candy pieces

How to make

STEP 1

Combine butter, 1/2 cup granulated 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.
STEP 2

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.
STEP 3

Heat oven to 375°F.
STEP 4

Place 1/2 cup sugar in bowl; set aside.
STEP 5

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.
STEP 6

Press 1 chocolate star in center of each cookie immediately. Cool 1 minute on cookie sheet; remove to cooling racks. Cool completely.

Tip #1

Chocolate candies will melt after pressing onto hot cookies. To cool chocolate quickly, refrigerate cookies about 20 minutes until chocolate is firm.

110 Calories

6 Fat (g)

15 Cholesterol (mg)

70 Sodium (mg)

13 Carbohydrates (g)

<1 Dietary Fiber

1 Protein (g)

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