Peanut Butter Cut Out Cookies
You don't have to give up peanut butter if you're baking cut out cookies. These peanut butter cut out cookies are soft and hold their shape perfectly when baked. Decorate with your favorite frosting recipe or a simple chocolate ganache.
Prep Time20 mins
Cook Time9 mins
Total Time29 mins
Servings: 27 servings
- 1/2 cup creamy peanut butter
- 6 tablespoons butter softened
- 1/2 cup brown sugar packed
- 1/3 cup light corn syrup
- 1 large egg
- 2 cups all-purpose flour divided
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 cup heavy whipping cream
- 1 1/4 cups milk chocolate chips
- Sprinkles if desired
In the bowl of a stand mixer, beat the peanut butter, butter, brown sugar, corn syrup and egg until it is smooth.
Beat in 1 cup of flour, baking powder and salt.
Using a spoon, stir in the last cup of flour until combined.
Divide the dough in half. Between two sheets of waxed paper, roll out the cookie dough to 1/4" thick. Place the wax-paper lined cookie dough on a baking sheet and refrigerate for 45 minutes, until the dough is firm and chilled.
Preheat the oven to 350 degrees.
Remove the top piece of waxed paper. Dip the cookie cutters in flour and cut out desired shapes. Place the cookies on ungreased cookie sheets.
Reroll scraps and cut out more shapes.
Bake 9 minutes. For soft cookies, do not overbake. 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 wire racks to cool completely.
While the cookies are cooling, prepare the chocolate ganache. 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 them in an airtight container.
*This recipe made 27 3" cookies.
*If your cookie cutters are larger or smaller, the baking time may need to be adjusted. Lessen the baking time for smaller cookies, add more time for larger cookies.
Calories: 171kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 69mg | Potassium: 74mg | Sugar: 12g | Vitamin A: 170IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.7mg