Advertisement
  • PRIVACY POLICY
  • eStore
  • Subscribe

    Stay In The Know! Subscribe to HERSHEY'S Free Newsletters.

    Sign up today to receive wonderful recipes, great gift ideas, activities, and lots of tips and advice directly to your email inbox. It's free and easy, and you'll be one of the first to know about special offers, coupons, sweepstakes, and new products.

    Review our Privacy Policy for additional information.

    Go to Subscribe »
Peanut Butter Cut-Out Cookies
Expert
Peanut Butter Cut-Out Cookies
Prep Time: 40 Minutes
Skill Level: Advanced

Everybody's Rating:

Nutritional Information
Peanut Butter Cut-Out Cookies

Ingredients

  • CHOCOLATE CHIP GLAZE or PEANUT BUTTER CHIP GLAZE
  • 3/4 teaspoon baking soda
  • 1/2 cup pecans
  • 1 egg
  • 3/4 teaspoon vanilla extract
  • 1-1/3 cups all-purpose flour
  • 2/3 cup light brown sugar
  • 1/2 cup butter or margarine
  • 1 cup REESE'S Peanut Butter Chips
Peanut Butter Cut-Out Cookies

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.

Facebook Comments

Peanut Butter Cut-Out Cookies HERSHEY'S Kitchens Reviews

    this recipe looks good cant wait til i try it :)
View more ratings
In English