Peanut Butter Mini Cut-Out Cookies

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My most visited page on this blog is peanut butter cut out cookies. As of this writing, it has been pinned over three thousand times. It’s no wonder, with its easily moldable dough that requires no chilling. The recipe is perfect for those who love peanut butter, yet not too strong for those who don’t.
When my daughter asked me to make cut out cookies at six o’clock in the evening, I knew exactly what recipe we would be using. I even had the perfect shapes ready for February: a set of Wilton mini Valentine cutters. Not wanting to be dealing with two hundred cookies that late in the day, I opted to cut my original recipe in thirds and use a small egg instead of two large ones. This created an unforeseen issue though, as the dough was too sticky to roll. The solution? Mix in one half cup PB2 peanut butter powder to stiffen the dough. Better still, the peanut butter powder amped up the recipe with a big punch of peanut butter flavor.
After the cookies cooled, we drizzled the tops with melted semi-sweet chocolate. It made for a pretty and delectable addition to these already wonderful cookies.

The cookies will harden as they cool. You can leave them as is, or drizzle the tops with melted chocolate.

The cookies will harden as they cool, but still remain soft and chewy. For a crispier cookie, bake an additional 1-2 minutes.

 

 

 

 

 

 

 

 

Let the drizzled chocolate harden at least thirty minutes before storing in an airtight container.

Let the drizzled chocolate harden at least thirty minutes before storing in an airtight container.

 

 

 

 

 

 

 

 

The finished cookies!

The finished cookies!

 

Peanut Butter Mini Cut-Out Cookies
 
Prep time
Cook time
Total time
 
Serves: 72
Ingredients
  • ⅓ cup salted butter, softened
  • ⅓ cup Jif creamy peanut butter
  • ⅓ cup light brown sugar, packed
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla bean paste
  • 1 small egg
  • ½ teaspoon baking powder
  • 1 cup all-purpose flour
  • ½ cup PB2 Powdered Peanut Butter
  • - - - - - -
  • ½ cup semi-sweet chocolate chips
Instructions
  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 egg. 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. Beat in the PB2 powdered peanut butter until combined.
  4. Heat oven to 350 degrees. Line cookie sheets with silpat or parchment paper. Roll out portions of chilled dough to ¼ inch thick. Cut with desired shapes and transfer to lined cookie sheets. Bake for 10 minutes, or until bottoms are slightly golden. (The cookies will crisp up more as they cool).
  5. Let cool on cookie sheets.
  6. Melt the chocolate chips in a resealable plastic bag. Knead to smooth out. Snip a tiny corner of the bag and squiggle chocolate lines over top of cooled cookies. Let chocolate harden before placing in sealed plastic container to store.

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