Peanut Butter Cookie Cut-Outs


My daughter asked me last week if we could make some “shape” cookies, (this is what she calls the cut-outs). When I asked her what flavor, she suggested peanut butter. After doing a google search and browsing through the images, I found a recipe for “The BEST Peanut Butter Cookie” from Created by Diane. Not being able to resist a recipe with such a title, I gave them a try. (The only thing I did differently was using a whole tablespoon of vanilla extract).

My husband, daughter, and I were very pleased with the results. The dough was smooth and easy to roll out and cut. (I did refrigerate the dough first for twenty minutes to firm up). I used my favorite Jospeh Joseph rolling pin, the one with removable discs to make my cookies of uniform thickness. (I did half of the cookies with the 1/4″ disc and the other half with the 1/16″ disc).

I have to agree with Diane; these are the best peanut butter cookies I have made to date. They have just the right amount of peanut butter flavor with out being overwhelmingly rich. Depending on how thick you cut them and how long you bake them, they will turn out either soft or on the crisper side. (This is perfect for my family since my husband prefers crispy and my daughter likes soft cookies). Beware: this recipe makes A LOT of cookies. On the bright side, they freeze very well between sheets of waxed paper. (If you don’t want as many, this recipe can be easily halved).

One last word to the wise: unless you intend on washing forty different cookie cutters, do not take out the 100 Piece Cookie Cutter Set for your toddler to choose from. ๐Ÿ˜‰



Peanut Butter Cookie Cut-Outs
Prep time
Cook time
Total time
Serves: 60
  • 1 cup salted butter, softened
  • 1 cup Jif creamy peanut butter
  • 1 cup light brown sugar, packed
  • 1 cup white sugar
  • 1 Tablespoon pure vanilla extract
  • 2 large eggs
  • 1 teaspoon baking powder
  • 3 cups all-purpose flour
  1. In a stand mixer, add the butter, peanut butter, brown sugar, white sugar, and vanilla. Mix on low speed until thoroughly mixed.
  2. Scrape down sides of bowl. Add the eggs. Beat on medium speed until mixture is creamy and fluffy.
  3. Scrape down sides of bowl. Add the baking powder. Add the flour in three additions, mixing on low speed after each addition. Chill mixture in refrigerator for 20 minutes.
  4. Heat oven to 350 degrees. Line cookie sheets with silpat or parchment paper. Roll out portions of chilled dough to ¼ inch to 1/16 inch thick. Cut with desired shapes and transfer to lined cookie sheets. Bake for 10-12 minutes, or until bottoms are slightly golden. (The cookies will crisp up more as they cool. For softer cookies, cook for 10 minutes. For crunchier cookies, bake for at least 12 minutes).
  5. Let cool on cookie sheets for several minutes. Remove cookies to wire racks to cool completely.

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  1. Happy to hear you liked my recipe ๐Ÿ™‚
    Your cookies are adorable!!!

    • Michelle Renee' says:

      Thanks! This is going to be my new go-to recipe for peanut butter cookies!

    • I used natural peanut butter because I didn’t have regular. Do you for see this being an issue? The dough seems very oily so I am chillen it longer hoping that helps. Any thoughts?

      • Michelle Renee' says:

        I have never tried natural peanut butter in this recipe. My fear would be that the cookies may not hold their shape. How did they turn out?

  2. Julianne Bonner says:

    How do these cookies fare in terms of spreading/holding their shape?

    • Michelle Renee' says:

      They held their shape extremely well. They puffed up just a tiny bit. I even used some more exquisite cutters, like an ice cream cone with all of the criss-crosses, and it held up great. ๐Ÿ™‚

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