Peanut Butter Cut-Out Cookies Recipe
SKILL LEVEL : BeginnerPREP TIME : 45 Minutes
|1/2 cup||butter or margarine (125 mL)|
|1 cup||CHIPITS REESE Peanut Butter Chips (250 mL)|
|2/3 cup||packed light brown sugar (150 mL)|
|3/4 tsp||vanilla extract (4 mL)|
|1 1/3 cups||all-purpose flour (325 mL)|
|3/4 tsp||baking soda (4 mL)|
|1 cup||CHIPITS Dark Chocolate Chips or CHIPITS Semi-Sweet Cholcolate Chips (250 mL)|
|1 tbsp||vegetable shortening (do not use butter, margarine, spread or oil) (15 mL)|
- 1. Combine the butter and peanut butter chips in small saucepan set over low heat. Cook, stirring constantly, until melted. Pour into a large bowl. Add the brown sugar, egg and vanilla; beat well. Stir in the flour and baking soda. Chill for 15 to 20 minutes or until firm enough to roll.
2. Preheat the oven to 350°F (180°C). Roll the dough, a small portion at a time, on a lightly floured surface or between 2 pieces of wax paper, to 1/4-inch (5 mm) thickness. (Keep remaining dough in refrigerator until ready to use.)
3. Cut the dough into desired shapes using cookie cutters. Place cut-outs on an ungreased cookie sheet. Bake for 7 to 8 minutes or until almost set (do not over bake). Cool for 1 minute. Transfer to a wire rack to cool completely.
4. Place chocolate chips and shortening in a microwave-safe bowl. Microwave on MEDIUM (50%) for 1 minute; stir until smooth. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chips are melted when stirred. Decorate cookies with chocolate glaze.
Makes about 3 dozen cookies.