Peanut Butter Cut-Out Cookies
photo by Cindi Bauer
- Ready In:
- 2hrs 18mins
- Ingredients:
- 13
- Yields:
-
54 cookies
ingredients
- 1⁄2 cup butter, softened
- 1 cup creamy peanut butter
- 3⁄4 cup sugar
- 3⁄4 cup brown sugar, firmly packed
- 2 large eggs
- 1⁄3 cup milk
- 1 teaspoon vanilla extract
- 2 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- vanilla frosting
- assorted colored crystal sugar
- candy sprinkles
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This recipe would make great drop cookies, like the standard peanut butter cookies. However, as is, this recipe does not make dough for roll-out cookies! You'll have to add more flour or cut out liquid to make them rollable.<br/><br/>I love making roll-out cookies in fun shapes and decorating them, but had never done so with a peanut butter recipe. I found this recipe and figured it would work perfectly. Not so! I made the dough (more like batter) with no changes to the recipe and it was definitely not rollable. Giving it the benefit of the doubt, I put it in the fridge for two hours so it would become workable. After 2 1/2 hours, I attempted to roll it out. No go. Still sticky goo. No way could you cut cookies out of this. I mixed in more flour (about 3/4 cup) and chilled again. After 30 minutes in the freezer, I attempted again. No go. It was firm enough to roll out, but still way to gooey to hold any sort of shape cut out of it. So I added MORE flour (another 3/4 cup), kneaded it in, chilled, and then finally could make passable cut-out cookies from it.<br/><br/>So, if you're willing to a) add 1.5 cups additional flour, b) work very quickly in small batches of dough because it will still get too soft FAST, and c) use only very simple shapes and accept that they still won't look perfect because the dough is so soft, then go for it. Otherwise, I would just drop this stuff in spoonfulls onto your pan and flatten with a fork.<br/><br/>p.s. With all the additional flour, the finished product was pretty dense. Still tasted good, but not ideal.
-
I love PB cookies and these were really, really good! I wanted to find some rolled cookies to use my "Texas" cookie cutters I recieved from JustCher, and these worked terrific!! I will be making these over and over again, and may try with Crunchy peanut butter next time. Thank you so much for a great cookie. ;)
see 1 more reviews
RECIPE SUBMITTED BY
Cindi-Marie-Bauer
Marshfield, Wisconsin
I enjoy cooking, baking, and riding motorcycle along with my husband.