Julie Clark
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Peanut Butter Cut Out Cookies
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Our Peanut Butter Cut Out Cookies recipe maintains their shape while offering the best peanut butter flavor. Ideal for family baking and holidays.
Peanut Butter Cut Out Cookies are a family favorite that’s sure to bring smiles all around! If you’re a fan of peanut butter flavor and rolled sugar cookies this recipe is for you.
Combining the rich taste of peanut butter with the simplicity of sugar cookies, these rolled peanut butter cookies are perfect for all occasions, from holiday gatherings to casual baking with kids. Our easy-to-follow recipe ensures the best peanut butter cookies every time.
About peanut butter cut out cookies:
- Flavor: Lightly sweet, smooth peanut butter flavor. The peanut butter taste is not as strong as in our easy peanut butter cookie recipe, but it is there, and is a delicious twist for a unique peanut butter Christmas cookie.
- Texture: The soft peanut butter cookies are tender, thanks to the corn syrup (or honey!) in the cookie dough.
- Method: Plan ahead. The cookie dough is quick to mix up, but needs 45 minutes to chill in the fridge so that the cookies hold their shape.
You’ll also have to try our chocolate cut out cookies and chocolate chip cut out cookies!
Key Ingredients
- Creamy peanut butter: It’s best to use a quality creamy peanut butter, not crunchy peanut butter or natural peanut butter. I prefer either Jif or Aldi brand peanut butter.
- Light corn syrup or honey: I have tested this recipe with both corn syrup and honey, and both work beautifully. You can’t tell much of a difference between either cookie, so use whichever you keep on hand.
There is no added flavor in this cutout cookies recipe, but it would be excellent with 1 teaspoon vanilla extract or ½ teaspoon of maple extract.
How to Make Cut Out Peanut Butter Cookies
- 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.
Don’t have cookie cutters? No worries! You can use the rim of a glass for perfect circles or get creative with handmade templates from cardboard. This is a great way to get the kids involved, too. They can help roll out the dough and choose their favorite shapes.
Decorating Ideas
Once your cookies are baked and cooled, it’s time to bring out the inner artist in you and your family. An easy sugar cookie icing made from powdered sugar and milk can be colored and piped onto the cookies for a festive touch. Add sprinkles, mini chocolate chips, or crushed nuts for extra texture and flavor.
For chocolate peanut butter lovers, make a quick chocolate ganache with semi-sweet chocolate chips and heavy cream.
Storage Instructions
If you’re lucky enough to have leftovers, these cookies can be stored in an airtight container for up to a week.
For longer storage, they freeze well too. Just layer them between sheets of parchment paper in a freezer-safe container, and they’ll keep for up to 3 months. When you’re ready to enjoy them again, simply let them thaw in the container at room temperature.
Peanut Butter Cut Out Cookies
Our Peanut Butter Cut Out Cookies recipe maintains their shape while offering the best peanut butter flavor. Ideal for family baking and holidays.
Servings 27 servings
Prep Time 20 minutes
Cook Time 9 minutes
Chill Time 45 minutes
Total Time 1 hour 14 minutes
Ingredients
- 1/2 cup creamy peanut butter 125 grams
- 6 tablespoons salted butter room temperature
- 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 semi-sweet chocolate chips
- 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
It’s important not to add too much flour to this cookie recipe so that they don’t dry out. That is why we prefer rolling on parchment paper rather than on a lightly floured surface as cut-out cookies are typically rolled.
The rolled cookies do not have the traditional peanut butter criss-cross pattern made with the back of a fork, so be sure to label the cookies for anyone who might have a peanut allergy.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 27 cookies, with 1 serving being 1 unfrosted cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 115kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 58mg | Potassium: 68mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 88IU | Calcium: 19mg | Iron: 1mg
A very good cookie! Dough works easily & without refrigeration! A definite keeper!
What is the purpose of adding corn syrup to the recipe? Does it make the cookie softer? Very interesting and these look and sound delicious!
Can I substitute corn syrup for something else
Really wanted to like these but the dough was super finicky even after 2 hours of refrigeration. The finished product tasted just OK, not great. I did not use the ganache, perhaps it would be better with it. The cookie alone though is a no-go for me.
This recipe is an absolute dream to work with when used with gluten free flour; I could not be happier. I used 280g gluten free flour (and 1tsp xanthan) and followed the rest of the recipe exactly. Usually gluten free dough can be too wet or crumbly, but this rolled and cut out beautifully.
I love the look of cut out cookies but really am not a big fan of the taste. These peanut butter cut out cookies taste great! Thanks so much 🙂
This turned out terrifically! My kiddos really wanted to do their winter cookie cutters but I just don’t like traditional sugar cookies very much (not to mention doing different colored frostings), so I’m glad I found this recipe. The cookies held their shape very well and are not super sweet on their own. They pair perfectly with the ganache! My kiddos didn’t want to wait for the ganache to set so we opted to do a fondue style cookie dipping and we all loved it. 🙂 I baked them on a silpat and they came off without a hitch. I… Read more »
Is the butter used salted or unsalted?
Do you need to use corn syrup ?
Chocolate and peanut butter is my favorite combination! These cookies look delicious. 🙂
SO fun! Besides being adorable, they look scrumptious!!!!