Cut Out Peanut Butter Cookie Recipes

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

INSIDE-OUT PEANUT BUTTER COOKIES

Steps:

• Heat oven to 350°F. Make cookie dough, using oil, water and egg, and bake as directed on package. Cool completely.
• Spoon about 1 teaspoon of marshmallow creme on the bottom of half of the cookies. Top each with a second cookie, bottom side down; gently press together.
• In small saucepan, heat peanut butter chips and shortening over low heat, stirring frequently, until melted and smooth. Spoon about 2 teaspoons peanut butter mixture over each cookie, spreading with back of spoon over top and side. Place on waxed paper. Let stand 30 minutes or until set.

CUT-OUT PEANUT BUTTER COOKIE RECIPE

Steps:

• Beat first 5 ingredients in large bowl with mixer until blended. Add flour and baking soda; mix well. Refrigerate 30 min.
• Heat oven to 375ºF. Roll dough to 3/8-inch thickness on floured surface. Cut into shapes with 2-inch cookie cutters. Place on baking sheets sprayed with cooking spray.
• Bake 8 to 10 min. or until edges are lightly browned. Cool 1 min; remove to wire racks. Cool completely.
• Melt chocolate as directed on package. Dip half of each cookie in chocolate; place on waxed paper. Let stand until chocolate is firm. Store in a covered container.

PEANUT BUTTER CUT-OUT COOKIES

Steps:

• Combine butter and peanut butter chips in saucepan; cook over low heat, stirring constantly, until melted. Pour into large bowl; add brown sugar, egg and vanilla. Beat well. Stir in flour, baking soda and pecans; blend well. Refrigerate 15 to 20 minutes or until firm enough to roll.
• Heat oven to 350°F Roll out dough, a small portion at a time, on lightly floured board or between 2 pieces of wax paper, to 1/4-inch thickness. (Keep remaining dough in refrigerator.) With cookie cutters, cut into desired shapes; place on ungreased cookie sheet.
• Bake 7 to 8 minutes or until almost set (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.
• Drizzle CHOCOLATE CHIP GLAZE or PEANUT BUTTER CHIP GLAZE onto each cookie; garnish as desired.
• CHOCOLATE CHIP GLAZE: Place 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth.
• PEANUT BUTTER CHIP GLAZE: Place 2/3 cup REESE'S Peanut Butter Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. Microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth. About 1/3 cup glaze.
• VARIATION: SLICE AND BAKE PEANUT BUTTER COOKIES: Prepare dough as directed above. Refrigerate 15 to 20 minutes or until firm enough to handle. Shape dough into two 6-inch rolls. Wrap rolls in wax paper or plastic wrap; freeze 1 to 2 hours or until firm enough to cut. Cut dough into 1/4-inch thick slices. Proceed as directed for baking and cooling.

PEANUT BUTTER CUTOUT COOKIES

Steps:

• In a large bowl, cream peanut butter and sugars until light and fluffy, about 4 minutes. Beat in the eggs, milk and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with 2-in. to 4-in. cookie cutters. Place 2 in. apart on ungreased baking sheets. , Bake at 375° for 7-9 minutes or until edges are browned. Cool for 1 minute before removing from pans to wire racks to cool completely. Frost cookies and decorate as desired.

PEANUT BUTTER CUT-OUT COOKIES

Steps:

• In a large mixing bowl, cream butter, peanut butter and sugars.
• Beat in the eggs, milk and vanilla.
• Combine the flour, baking powder & baking soda; add to creamed mixture and mix well.
• Cover and refrigerate for 2 hours or until easy to handle.
• On a lightly floured surface, roll out dough to 1/4-inch thickness.
• Cut with 2-inch to 4-inch cookie cutters.
• Place 2-inches apart on ungreased baking sheets.
• Bake at 375° for 7-9 minutes, or until firm, and edges are golden brown.
• Cool for 1 minute, before removing from pans to wire rack to cool completely.
• Frost and decorate as desired.
• Note: This recipe states to bake the cookies in a 375° degree oven, but I prefer to bake them in 350° oven.

SOFT AND CHEWY PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk set aside.
• In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
• Add the flour mixture and mix at low speed until just mixed.
• Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork gently press cookies in a crisscrossed pattern. Bake for 18-22 minutes or until slightly brown along edges.