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.
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.**