Chocolate Drizzled Peanut Butter Cut-Out Cookies

Peanut Butter Cut-Out Cookies

Pull out your cookie cutters for cookies that are anything but boring. These cut-out cookies are as fun to roll out and stamp as they are to eat. Pick your favorite cookie shapes and drizzle them with HERSHEY'S Chocolate or REESE'S Peanut Butter.

SKILL LEVEL
Advanced
PREP
40 min
BAKE
7 min

Ingredients

  Amount Per Serving % DV *
Calories140
Calories from Fat70
Total Fat8 g12% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium70 mg3% DV
Total Carbohydrates15 g5% DV
Dietary Fiber1.0 g4% DV
Sugars10 g
Protein3 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
  Amount Per Serving % DV *
Calories140
Calories from Fat70
Total Fat8 g12% DV
Saturated Fat5 g25% DV
Trans Fat0 g
Cholesterol15 mg5% DV
Sodium70 mg3% DV
Total Carbohydrates15 g5% DV
Dietary Fiber1.0 g4% DV
Sugars10 g
Protein3 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron4% DV
3/4 teaspoonvanilla extract
1 cupREESE'S Peanut Butter Chips
1 egg
CHOCOLATE CHIP GLAZE or PEANUT BUTTER CHIP GLAZE (recipes follow)
3/4 teaspoonbaking soda
1-1/3 cupsall-purpose flour
2/3 cuplight brown sugar packed
1/2 cuppecans finely chopped
1/2 cupbutter or margarine (1 stick)

Directions

  • 1. Place butter and peanut butter chips in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir until chips are melted. Add brown sugar, egg and vanilla. Beat well. Stir in flour, baking soda and pecans; blend well. Refrigerate 15 to 20 minutes or until firm enough to roll.
  • 2. Heat oven to 350°F. Roll out dough, a small portion at a time, on lightly floured board or between 2 pieces of wax paper, to 1/4-inch thickness. (Keep remaining dough in refrigerator.) With cookie cutters, cut into desired shapes; place on ungreased cookie sheet.
  • 3. Bake 7 to 8 minutes or until almost set (do not over bake). Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.
  • 4. Drizzle CHOCOLATE CHIP GLAZE or PEANUT BUTTER CHIP GLAZE onto each cookie; garnish as desired. Makes about 36 cookies.
  • CHOCOLATE CHIP GLAZE: Place 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth. About 1/2 cup glaze.
  • PEANUT BUTTER CHIP GLAZE: Place 2/3 cup REESE'S Peanut Butter Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. Microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth. About 1/3 cup glaze.
  • VARIATION: SLICE AND BAKE PEANUT BUTTER COOKIES: Prepare dough as directed above. Refrigerate 15 to 20 minutes or until firm enough to handle. Shape dough into two 6-inch rolls. Wrap rolls in wax paper or plastic wrap; freeze 1 to 2 hours or until firm enough to cut. Cut dough into 1/4-inch thick slices. Proceed as directed for baking and cooling.
Ingredients sitting on a table

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