Julia (my four year old daughter) LOVES making cut-out cookies. (She would make them every week if she had the chance)! This past Saturday was a chilly one, and the perfect excuse to turn on the oven and make some peanut butter cut-out cookies. I made a favorite recipe, but halved it, used a cinnamon roll frosting creations packet in place of the vanilla extract and a little extra peanut butter.
The cookies turned out like usual, except the cinnamon roll packet gave them a pleasant boost of spice. We also preferred this batch with extra peanut butter–a little bit went a long way in enhancing the nutty flavor.
- ½ cup salted butter, softened
- ⅔ cup Jif creamy peanut butter
- ½ cup light brown sugar, packed
- ½ cup white sugar
- 1 packet Duncan Hines frosting creations packet - cinnamon roll flavor
- 1 large egg
- ½ teaspoon baking powder
- 1&1/2 cups all-purpose flour
- In a stand mixer, add the butter, peanut butter, brown sugar, white sugar, and frosting creations packet. Mix on low speed until thoroughly mixed.
- Scrape down sides of bowl. Add the egg. Beat on medium speed until mixture is creamy and fluffy.
- 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.
- 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).
- Let cool on cookie sheets for several minutes. Remove cookies to wire racks to cool completely.