Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter, creamy peanut butter, brown sugar, and granulated sugar. Beat until the mixture looks light and fluffy. Next, add the salt, vanilla extract, and egg. Mix until everything combines smoothly. Add the baking soda and all-purpose flour. Stir just until the dough comes together. Avoid overmixing once you add the flour, as excessive mixing can produce a tougher cookie.
- Divide the cookie dough into 48 equal portions, approximately 1¼ inches across. Roll each portion between your palms to form a ball. Pour Christmas sprinkles into a shallow bowl. Roll every dough ball through the sprinkles until the decorations cover its surface. If necessary, gently press additional sprinkles into any bare spots.
- Arrange the coated dough balls on ungreased baking sheets. Leave approximately 2 inches of space between cookies to allow for spreading. Bake at 350°F (175°C) for 8–10 minutes. Look for lightly golden edges and centers that appear just set. The cookies will continue to firm as they cool, so avoid baking them until they become deeply brown.
- Remove the baking sheets from the oven. Immediately press one milk chocolate star into the center of each warm cookie. Apply gentle pressure so the chocolate sits securely without breaking the cookie. Let the cookies cool completely before transferring them into storage containers. The chocolate may soften from the warmth of the cookies, so allow the stars to firm up before stacking. Recipe yield: 48 Christmas Sprinkle Cookies.
Notes
Soft butter: Use softened butter rather than melted butter for the best cookie texture. Peanut butter: Conventional creamy peanut butter produces more consistent results than natural varieties that separate. Flour: Spoon flour into the measuring cup and level it without packing. Sprinkles: Traditional Christmas jimmies work well because they hold their shape during baking. Gently press sprinkles onto the dough if needed. Prevent spreading: If the dough becomes too soft or sticky, refrigerate briefly before shaping. Avoid placing dough on hot baking sheets. Baking: Check at 8 minutes and remove when edges are lightly golden and centers are just set. Chocolate stars: Press them into the cookies immediately after baking and let them firm before stacking. Storage: Keep completely cooled cookies in an airtight container at room temperature for 3–5 days, or freeze for up to 2–3 months for best quality. Separate layers with parchment paper. Allergens: Contains peanuts, wheat, egg, and milk. Check decorations for additional allergens.