Peanut Butter Cut-Out Cookies Recipe
Details
- Time
- 53 minutes
- Skill Level
- Beginner
- Yields
- 3 dozen cookies
These easy to make peanut butter and chocolate cookies are perfect for your next gathering.
Ingredients & Directions
- Prep Time
- 45 minutes
- Bake Time
- 7 minutes
- Cool Time
- 1 minute
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1/2 cupbutter or margarine (125 mL)
-
1 cup
-
2/3 cuppacked light brown sugar (150 mL)
-
1egg
-
3/4 tspvanilla extract (4 mL)
-
1 1/3 cupsall-purpose flour (325 mL)
-
3/4 tspbaking soda (4 mL)
-
1 cupHERSHEY'S CHIPITS Dark Chocolate Chips or HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (250 mL)
-
1 tbspvegetable shortening (do not use butter, margarine, spread or oil) (15 mL)
Key Ingredients
Directions
Equipment Needed
Oven & Stovetop
Baking Sheet
Saucepan
Refrigerator
Cookie Cutter
Wire Rack
Microwave-Safe Bowl
Microwave
1
Combine the butter and peanut butter chips in small saucepan set over low heat. Cook, stirring constantly, until melted. Pour into a large bowl. Add the brown sugar, egg and vanilla; beat well. Stir in the flour and baking soda. Chill for 15 to 20 minutes or until firm enough to roll.
2
Preheat the oven to 350°F (180°C). Roll the dough, a small portion at a time, on a lightly floured surface or between 2 pieces of wax paper, to 1/4-inch (5 mm) thickness. (Keep remaining dough in refrigerator until ready to use.)
3
Cut the dough into desired shapes using cookie cutters. Place cut-outs on an ungreased cookie sheet. Bake for 7 to 8 minutes or until almost set (do not over bake). Cool for 1 minute. Transfer to a wire rack to cool completely.
4
Place chocolate chips and shortening in a microwave-safe bowl. Microwave on MEDIUM (50%) for 1 minute; stir until smooth. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted when stirred. Decorate cookies with chocolate glaze.
