• Preheat oven to 350°
• In a stand mixer with the paddle attachment or white a hand mixer, cream the butter, peanut butter, white sugar, and brown sugar, until they are fluffy and completely combined, this will take 2-3 minutes.
  ½ cup butter, softened, ½ cup creamy peanut butter, ½ cup white sugar, ½ cup brown sugar
• Mix in the egg and vanilla extract.
  1 egg, 1 teaspoon vanilla
• In a separate bowl or on a piece of parchment paper sift together the flour, salt, and baking soda.
  1 ¾ cups all purpose flour, ½ teaspoon salt, 1 teaspoon baking soda
• Add the flour mixture the the butter mixture a little at a time until it is fully combined.

  NOTE: do not over mix at this point, or you will have tough cookies!
• Roll the dough into balls a little smaller than the size of a golf ball, it will be 1 heaping tablespoon of dough per cookie.

  Pro Tip: A cookie dough scoop can make quick work of this job.
• Roll the dough balls in the sugar.

  Place on a parchment or silpat lined baking sheet.
  ⅓ cup white sugar
  
• Bake for 10 minutes.

  Remove from the oven and press 1 star in the middle of each cookie.

  Place back in the oven for an additional 2 ½ minutes.
  24 milk chocolate stars
• Leave the cookies on the hot cookie sheet for 2 minutes. Then transfer to a cooling rack.

STORING

• Store baked cookies at room temp in a covered container for up to 5 days.
• Freeze the baked cookies for up to 6 months. Thaw at room temp to enjoy!