Peanut Butter Cut Out Cookies
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
9 mins
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Chill Time
45 mins
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Total Time
1 hr 14 mins
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Servings
27 servings
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Calories
115 kcal
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Course
Baked Goods
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Cuisine
American
Peanut Butter Cut Out Cookies
Description
The Peanut Butter Cut Out Cookies recipe combines peanut butter and butter creamed until light, then incorporates brown sugar, corn syrup, egg, and dry ingredients including flour and baking powder. Rolling the dough between parchment sheets to a quarter-inch thickness and chilling it ensures the cookies maintain their shape throughout baking. They bake at 350°F until set, creating cookies with a firm yet tender bite. The lack of the traditional fork pattern distinguishes these cut outs, making them recognizable by their smooth tops. Optional ganache can be made with heavy cream and semi-sweet chocolate chips, adding richness and sweetness, and sprinkles provide decorative appeal.
These cookies are ideal for those who appreciate the classic flavor of peanut butter in a cut-out style cookie that holds its shape well. They’re suitable for parties, holiday baking, or anytime a peanut flavor cookie is desired without overly complex preparation.
The recipe advises careful flour addition to prevent drying out the cookies and recommends using parchment paper for rolling to avoid extra flour, which helps with texture. Labeling is suggested if serving to avoid peanut allergy confusion. Calorie estimates are given per cookie, but nutrition varies by ingredient brands.
Ingredients
- 1/2 cup peanut butter 125 grams, creamy
- 6 tablespoons butter room temperature, salted
- 1/2 cup brown sugar 110 grams
- 1/3 cup light corn syrup 113 grams
- 1 large egg
- 2 cups all-purpose flour divided, 260 grams
- 1 1/2 teaspoons baking powder 6 grams
- 1/8 teaspoon salt
Optional Ganache:
- 1/2 cup heavy whipping cream 4 ounces
- 1 1/4 cups chocolate chips semi-sweet
- Sprinkles if desired
Instructions
- In the bowl of a stand mixer with the paddle attachment, beat the peanut butter and butter together until light and creamy, about 2-3 minutes. (You can also use a large bowl with an electric hand mixer. The dough is easy to work with!)
- Add the brown sugar, corn syrup and egg and mix again until it is smooth. Scrape the sides and bottom of the bowl as needed.
- Beat the dry ingredients into the wet ingredients: 1 cup of flour, baking powder and salt. Using a rubber spatula, stir in the last cup of flour and mix just until combined.
- Divide the peanut butter cookie dough in half. Between two sheets of parchment paper, use a rolling pin to roll dough to 1/4" thick. For the best results, do not roll to thin. Place the rolled dough sections (still in the parchment paper) on a baking sheet and refrigerate for 45 minutes, until the dough is firm and chilled.
- Preheat the oven to 350ºF.
- Remove the top piece of parchment paper from the first dough sheet. Dip your favorite cookie cutters in flour and cut out desired shapes. Carefully place the cookies on an ungreased cookie sheet. Reroll scraps and cut out more shapes, then repeat with the second dough sheet.
- Bake 9 minutes. For a soft peanut butter cookie, do not over bake. If you'd like your cookies a little crispier, bake for an additional 1-2 minutes.
- Let the cookies cool on the cookie sheet for 2 minutes, then remove them to a wire rack to cool completely.
Optional chocolate ganache:
- While the cookies are cooling, prepare the chocolate ganache (or whatever frosting you choose to use).
- In a microwave save bowl, heat the heavy cream for 45 seconds or until the cream is hot. Stir in the chocolate chips. Continue stirring until the chocolate is melted and the cream is completely mixed in with the chocolate. This will take 1-2 minutes of stirring. If the chocolate is not completely melted, microwave for an additional 10 seconds and stir. The ganache should be completely smooth and shiny.
- Allow the ganache to sit for 5 minutes to thicken.
- Spoon the ganache onto the cookies and sprinkle with sprinkles, if desired.
- Allow the ganache to set completely and store the cookies in an airtight container at room temperature.
Notes
- Roll the dough between parchment paper to avoid adding excess flour, which helps keep the cookies tender.
- Do not roll the dough too thin; aim for about 1/4 inch thickness to ensure proper texture.
- Label these cookies clearly for any guests with peanut allergies, as they lack the typical fork pattern.
- Calorie counts are approximate and depend on ingredient brands; consult a nutritionist for precise information if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 27servings
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Calories | 115kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 14mg | 5% |
| Sodium | 58mg | 2% |
| Potassium | 68mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 8g | 16% |
| Vitamin A | 88IU | 2% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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